Warm up with this whisky spiked coffee topped with cream
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An Irish coffee is a classic coffee co*cktailwhich is popular all over the world, and particularly in the lead up to St Patrick's Day.Its roots actually originate from Ireland and thestory goes that a bartender at Foynes airport (now Shannon airport) in Ireland, had to find a way to warm up weary passengers who had to turn back from their flight due to bad weather.
The bartender decided that these passengers needed something stronger to warm them up than just a cup of coffee, so decided to add a shot of whiskey and top it with cream for an indulgent spiked coffee concoction.
What’s in an Irish coffee?
Traditional recipes would add brown sugar to a warm, clear-handled glass, top up with fresh black coffee, add a shot of Irish whiskey, and float lightly whipped double cream on top so you have distinct layers between the two.
We’ve gone for a slight upgrade to the traditional recipe by adding a vanilla-demerara simple syrup rather than raw sugar, for a creamier and toffee-like taste.It’s an incredibly easy co*cktail to make but getting the cream layer perfect does require a bit of finesse.
An Irish coffee is not to be confused with Baileys, which is a liqueur made with Irish whiskey, cream and cocoa, and almost always served cold, over ice for a sweet treat.
How to drink an Irish coffee
Rule number one is to never stir an Irish coffee. You should be drinking it with the cream layer still distinctively separated so every mouthful is firstly of sweet cream, followed by a boozy, toffee coffee layer.
It's typically enjoyed as a mid-morning or afternoon drink, but some people enjoy an Irish coffee as their morning drink, particularly when on holidays or somewhere really cold.
How to perfect the cream layer on top
To get the perfect consistency in your cream we suggest adding it to a co*cktail shaker (or a clean jar with a lid) and shake for about 10-15 seconds to incorporate air into it.
You’ll then need to pour the cream on top of the coffee by using the back of a small teaspoon. Hover the back of a teaspoon just above the coffee layer and gentle pour the cream so it falls gently and floats on top. It should cover the entire surface but if some falls through don’t stress! It will still taste delicious.
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- Yields:
- 1 serving(s)
- Cook Time:
- 10 mins
- Total Time:
- 10 mins
- Cal/Serv:
- 562
Ingredients
For the demerara simple syrup
- 100 g
demerara sugar
- 1 tsp.
vanilla bean paste
For the co*cktail
- 50 ml
Irish whiskey (we used Redbreast)
- 150 ml
hot espresso or strong black coffee
- 50 ml
double cream
Freshly grated nutmeg, to garnish (optional)
Directions
- Step1For the simple syrup: In a small pan heat the sugar, 100ml water and vanilla bean paste over low heat, stirring occasionally, until the sugar has completely dissolved.
- Step2Meanwhile; in a co*cktail shaker or jar, shake the cream for 10-15 seconds (it should still be a pourable consistency).
- Step3In a tall clear glass with a handle, add your whiskey, hot coffee and 50ml of the demerara simplesyrup (see GH tip) and mix until combined. Using the back of a spoon, gently pour thewhipped cream over the spoon to help it float, ensuring it covers the entire surface of theliquid. Garnish with nutmeg and serve.
GH TIP
Keep the remaining demerara syrup for up to four weeks in an airtight jar or container for any future co*cktails (it works particularly well in an espresso martini or an old fashioned).
Per serving
- Calories: 562
- Protein: 1g
- Total fat: 27g
- Saturated fat: 17g
- Carbs: 51g
- Sugar: 51g
- Fibre: 0g
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