For the past week or so the song “Spotted Cow” from British folk-rock legend Steeleye Span’s Below the Salt album has been going through my head, quietly begging me to be the name of a new beverage. As regular readers (both of them) will know, I’ve been fiddling about with beverage recipes the last while, like my Mazal Tov Cocktail, my Guavalhalla, and of course, my Arthur Gordon Pimm’s of Nantucket. I’ll not share my mojito recipe except in person, but I will cautiously share my plan for the Spotted Cow.
Probably obviously, the Spotted Cow is a variation on the venerable Brown Cow: Kahlua and cream or milk. But, how to make it spotted? How to keep the Kahlua as brown islands in the stream of white cream?
I thought for a day or two about some sort of molecular gastronomy solution involving edible alginate, etc., but that seemed too extreme. Finally memories of neighbourhood block parties flooded my mind: Jell-O Shots!
So, after whipping a pack of unflavoured gelatine into 50 ml of boiling water
and a miniature of Kahlua (from the freezer) into that (I inverted Mr. Knox’s directions on the sachet),
I spooned the results into a flexible icecube tray,
slid it into the fridge and stepped out into the frosty evening to walk to 7-Eleven for a bit of cream.
When I got home the little bottle-shaped Kahlua spots were nicely set and were easily popped out of the tray
and into the waiting glass of cream.
What an odd thing!
I ended up enjoying it with a spoon, as though it were some sort of dish of strawberies and cream going all boozy coffee and Jell-O and my quiet winter evening had been transformed into a strange James Bond morning in Istanbul directed by a late-period Stanley Kubrick but in the hotel roomat the end of 2001.
I think I’ll mix myself a Vesper and leave you (both) with the song that started this mess: