About the Recipe
A sweet, creamy, full bodied coffee drink with just enough of a boozy punch to make the upcoming holidays more festive. My friend, Ben, who lives in Belfast, Northern Ireland shared this recipe with me. Ben stressed that in Belfast, they use Bushmills Irish whiskey. I found his recipe to be quick, easy and delicious, I asked him if I could share it with all of you and he agreed. You’ll notice I used my modern tools, my Keurig and Nespresso frother, to whip it up!
Ingredients
6 ounces medium roast coffee, brewed to your liking
1 teaspoon cane sugar crystals or brown sugar
1 to 1½ ounces Bushmills Irish Whiskey
¼ cup heavy whipping cream
Preparation
Brew 6 ounces of medium or dark roast coffee to your liking.
Add 1 teaspoon of the cane sugar to the coffee and 1 ½ oz of Bushmills Irish whiskey, stir well.
Measure ¼ cup of whip cream in frother, once frothy, pour over coffee using a spoon turned upside down. This helps the creme lay over the top of the coffee and not sink to the bottom.
Sprinkle the top of the cream with additional sugar. However, do not stir, instead drink the Irish coffee through the cream. Enjoy!