Irish Coffee Two Ways

When you want a special coffee drink this is a good choice and it serves one.  How about serving it after you eat Corned Beef and Cabbage tomorrow for St. Pat’s Day?

Irish Coffee

  • 1 to 2 tsp. raw sugar such as Turbinado
  • 1 to 1-1/2 oz. Irish whiskey (I used Irish Mist)
  • 6 to 8 oz. hot coffee

Put the sugar in the bottom of a coffee glass.  Add the whiskey and fill the glass with hot coffee or espresso, to within an inch of the rim; stir well to dissolve the sugar.   Cover surface with whipped cream.

  • 8 oz. heavy whipping cream
  • 1 tsp. confectioners’ sugar (optional)
  • chocolate shavings for garnish (optional)

Pour the cream into a large bowl and whip until it peaks slightly (do not over whip).  Some recipes say to carefully pour the whipping cream over the back of a spoon – I just put a few dollops of cream on top.

Or for a different twst add 1 tsp. creme de menthe, or to taste,  to each 1/4 cup of whipping cream.

Recipe by cookingwithaunt  


While going through my files I ran across this iced version of Irish Coffee from Cuisine at Home and wanted to include it.

Iced Irish Coffee

  • 2 cups ice cubes, crushed
  • 1/4 cup sugar
  • 1/4 cup hot water
  • 2 cups freshly brewed coffee, chilled
  • 3/4 cup Irish whiskey
  • 1/4 cup chocolate syrup (Hersheys)
  • 1 cup heavy cream
  • 3 tbsp. sugar, optional

Combine sugar and hot water in a pitcher and stir until sugar is dissolved. Add coffee, whiskey and chocolate syrup. Fill glasses with crushed ice, then pour coffee mixture over the ice. Whip cream and sugar to soft peaks. Top each drink with a dollop of cream and serve.

Recipe by

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