© photo by Jake Brown

We were recently visited our friends in Singapore and man, what a trip. The amazing food and incredible cocktail scene were enough to seal the deal, but their breakfast staple, kopi and kaya toast, took it over the edge. Kopi is a rich coffee where the water/coffee are strained over the grounds multiple times, then served with a healthy dose of sweetened condensed milk and, if you're lucky, a pat of butter. To complement this, restaurants toast thick slices of white bread and slather them with butter and kaya, a local coconut jam, for the perfect sweet, savory and slightly bitter kickstart to any day. This drink encompasses all of that goodness in a single pick me up.

Kopi & Kaya (makes 1 drink)

  • 1 oz Cruzan coconut rum
  • 1/2 oz Goslings dark rum
  • 3/4 oz sweetened condensed milk
  • 4 oz strong brewed coffee
  • 1 oz coconut cream
  • Chinese five spice powder
  • butter

In a cocktail shaker add the rums and sweetened condensed milk. Shake vigorously for 15 seconds and pour into a coffee mug.

Add the coffee to the mug and stir to incorporate.

Place a pat of butter in your mug. Shake your coconut cream in a cocktail shaker until thick (about 10 seconds) and pour it over the top of your drink. Garnish with a dash of Chinese five spice powder.