Irish Coffee
Irish Coffee
Irish Coffee
Irish Coffee

Irish Coffee

David Venable

Too full for dessert? How about a dessert coffee? I added brown sugar and a little whipped cream to this traditional Irish Coffee, so it’s just sweet enough.

Coffee

  • 6 oz of your favorite coffee, brewed
  • 1 oz Irish cream liquor (like Bailey's)
  • 1 oz Irish whiskey
  • 2 tsp brown sugar

Directions

To prepare the whipped topping, pour the heavy cream into a medium-sized bowl and whip it with a hand mixer until thick. Add the confectioners sugar and blend until incorporated. Set aside.
To prepare the coffee, warm a coffee mug by running it under hot water. Dry the mug thoroughly, then pour in the coffee, whiskey, liquor, and brown sugar.
To garnish the coffee, warm a spoon, scoop a dollop of whipped topping from the bowl, and allow it to run down the back of the spoon into the coffee. Do not let the topping ''break'' the surface of the coffee, otherwise it will sink and begin to melt. Serve immediately.
Cover and refrigerate any leftover whipped cream. Use within two days.

Whipped Topping

  • 1 cup heavy cream
  • 2 Tbsp confectioners sugar

Cook's Notes

Don’t have time to make your own whipped cream? Use store-bought. Garnish the top with a little cinnamon or nutmeg, if you like.

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