•  1.5 oz Dickel Number 12
• .5 oz Benedictine
• 2 oz orange-cinnamon simple syrup
• 3.5 oz Caramel Coffee
• Garnish with whipped cream

Add Dickel Number 12, Benedictine, and orange-cinnamon syrup in the bottom of a warm Irish coffee glass. Add hot caramel coffee and stir well.

Orange-Cinnamon Simple Syrup

•  2 cups water
•  1 orange cut into round slices
•  2 cinnamon sticks
•  1 cup fresh squeezed orange juice
•  ½  cup brown sugar
•  ½ cup white sugar

Combine all ingredients in a saucepan. Let simmer for an hour. Making sure to stir occasionally. Fine strain into an airtight container.

* I prefer to add a 1/4 teaspoon cardamom and 1 teaspoon vanilla extract to my whipped cream

** Caramel Coffee can be found is Whole Foods Market.