Home / NON-ALCOHOLIC IRISH MOCKTAILS WITH INFLUENCER OLIVIA NOCEDA

NON-ALCOHOLIC IRISH MOCKTAILS WITH INFLUENCER OLIVIA NOCEDA

NON-ALCOHOLIC IRISH MOCKTAILS WITH INFLUENCER OLIVIA NOCEDA

PEET'S AFTER DARK

We were thrilled to host our first Peet’s After Dark with Olivia Noceda, a San Francisco-based food influencer known for her mocktail recipes that can go toe-to-toe with any exceptional cocktail.

We started hosting Peet’s After Dark for coffee lovers looking for a cozy, intimate night out; the caffeinated equivalent of drinks with friends where you can relax, unwind, and have a great time. Sound like you? Keep an eye on our Instagram so you don’t miss out on the next Peet’s After Dark.

We met up with Olivia and fifty Peetniks at our Chestnut Street coffeebar in San Francisco for an unforgettable evening filled with coffee mocktails, delicious cakes from Riveras Boulevard, gorgeous floral arrangements by Flower Friends SF, and great company. And luckily, she sent us home with this non-alcoholic Irish Coffee mocktail to try at home.

Almond Non-alcoholic Irish Coffee

with Tahini Whipped Cream

INGREDIENTS

½ cup water
½ cup granulated sugar
¼ teaspoon almond extract
6 ounces freshly brewed Peet’s Medium Roast Coffee
1 ½ ounces Non-alcoholic whiskey
2 ounces heavy cream
1 tablespoon tahini
½ tablespoon honey
¼ teaspoon vanilla extract
Sesame seeds for garnish

Directions

  1. Make almond simple syrup:In a small saucepan over medium heat, combine water and granulated sugar and stir until the sugar is fully dissolved. Remove from heat and stir in almond extract. Allow to cool completely.
  2. Prepare the tahini whipped cream:In a mixing bowl, combine heavy cream, tahini, honey, and vanilla extract. Using an electric mixer, whip the mixture until stiff peaks form. Be careful not to overmix.
  3. Assemble the Irish coffee: In a heat-resistant glass or mug, pour in the non-alcoholic whiskey and one ounce of almond simple syrup. Add freshly brewed Peet’s and stir gently to combine.
  4. Top with tahini whipped cream:Carefully spoon tahini whipped cream on top of the coffee mixture.
  5. Optional garnish:Sprinkle a pinch of sesame seeds atop the whipped cream. Serve immediately.

After whipping up this delicious mocktail, our guests sat down with Olivia to chat about her experience being sober curious, moving from Los Angeles to San Francisco, and all things cooking and coffee. We threw a raffle, and a lucky winner received a full year’s supply of free coffee—plus!—every guest left with a gift bag filled with a pound of Peet’s Brazil medium roast coffee, a recipe card with instructions on how to recreate Olivia’s NA Irish Coffee Mocktail (see above), and a limited edition Peet’s “Coffee Person” mug.