Among the many amazing breakfast foods Singapore has to offer, kaya toast with eggs and coffee remains one of my favourite indulgences. Drinking breakfast in cocktail form is perfectly reasonable to me, so that's exactly what happened here. I used @themeatmensg's kaya toast cocktail recipe as a base, but swapped out the dark rum for a coffee rum, because what's breakfast without coffee?

The finished product is what I call Set A, with prominent notes of kaya, and a nice coffee finish.

Tasty, but extremely rich, and far too heavy to have more than one, even as a dessert cocktail. I'm trying to figure out a lighter version of this, so suggestions are welcome!

P.S. I used kaya from Ya Kun here because it's what was most easily available on my shopping run, but I'm team @toastboxsg all the way. Fight me in the comments, if you must.

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Set A
· 1.5 oz coffee rum
· 2 bar spoons kaya
· Scant 0.75 oz gula melaka syrup
· Scant 0.75 oz coconut cream
· Pandan leaf garnish

I (Shanty) Try Drinks (@ITryDrinks)

Exploring, imbibing, and experimenting. Usually in Singapore, occasionally at bars elsewhere.

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