Adult Coffee Milk

Rhode Island’s favorite dairy product makes the move from breakfast diner standard to after-hours quaff with this signature Cook & Brown dessert cocktail.
By / Photography By Chip Riegel | March 30, 2014


Shake all ingredients with plenty of ice until cold and frothy. Strain into a highball glass containing fresh ice. Makes 1 drink.

* For espresso syrup, combine 1¼ cups Demerara sugar, ½ cup molasses, and 8 ounces freshly brewed espresso. (New Harvest Dark Roast of the Decade and Whisper Espresso are excellent choices.) Whisk vigorously over gentle heat until sugar is dissolved. Store refrigerated in a glass jar for 4–6 weeks.

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  • 2 ounces bourbon, brandy or dark rum
  • 4 ounces whole Rhody Fresh milk
  • 1 ounce espresso syrup* (or substitute Dave's Coffee Syrup)
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