Why it works: Vanilla and coffee match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 1,391 recipes mention both. Both carry sotolon, which smells curry, maple. The science ↓
The recipe
Ingredients
Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Whip eggs in blender.
Add milk and vanilla.
Liquefy coffee with ½ cup of the whiskey and then blend all ingredients together.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Vanilla + coffeetop 4% of all pairsAroma overlapstrongMentioned together1,391 recipes
Shared aroma: sotolon (curry, maple).
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Condensed milk + vanillatop 9% of all pairsAroma overlaplowMentioned together647 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Condensed milk + coffeetop 11% of all pairsAroma overlaplowMentioned together79 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Egg + vanillatop 12% of all pairsAroma overlapmoderateMentioned together27,323 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Egg + coffeetop 17% of all pairsAroma overlapmoderateMentioned together3,236 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Add body and richness, and whipping them lightens the texture.
- Sweetened condensed milk
- Provides sweetness and a thick, creamy body.
- Irish whiskey
- Adds its own flavour and alcohol, which helps keep the cream stable.
- Instant coffee
- Adds coffee flavour and aroma.
The step that matters
Liquefy the coffee in whiskey first. Instant coffee dissolves far more evenly in a liquid than when added as dry granules. Dissolving it in part of the whiskey before blending helps prevent gritty specks and gives an even coffee flavour throughout the cream.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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