It’s a simple equation:
I love coffee.
I love Baileys.
Ergo, I love coffee and Baileys.
It’s simple. It’s easy. It’s classy. Heck, maybe it’s even old school, but it’s the staple of my holiday entertaining. We’re not big drinkers (actually my husband has been a teetotaller for several years now) so alcoholic bevvies aren’t a huge part of any entertaining we do, but there’s always a bit of wine to go with dinner and a drop of Baileys for your after-dinner coffee.
Now, we may not drink spirits much, but we do consume large amounts of coffee, and because of this, we have developed a rather discerning taste for it. That’s just a fancy way of sayin’ we’s coffee snobs. In fact, we have gone so far in search of the perfect cup, that we now import our own green coffee beans and roast our coffee ourselves. We take great care to select just the right bean (mostly fair trade and organically grown) and then we roast it to the best intensity to bring out its unique properties and flavours. We have discovered that most large coffee retailers roast their coffee waaaaay to dark (a convenient way to cover up lower quality and stale beans) and that freshness is the number one factor in determining how good your coffee tastes. We drink all our coffee within two weeks of roasting it.
I know, you’re thinking "mwah-mwah, mwah-mwah…" à la Charlie Brown’s teacher, right? But the point is, we are so fanatical about our coffee, that we pretty much won’t let anything besmirch its pure black deliciousness.
Except Baileys! Because, as I said, it truly is a marriage made in heaven.
I only wish I hadn’t decided to do a week of detox, or I’d pour myself one right now!