VALERIE'S IRISH COFFEE
Steps:
- Combine the hot water and brown sugar in a mug. Stir together until the brown sugar is melted. Stir in the whiskey and espresso. Top with several dollops of the whipped cream. Serve immediately with a spoon.
- Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form.
DRESSED UP IRISH COFFEE
Steps:
- Pour the hot coffee into a mug and add the sugar. Stir until the sugar melts. Stir in the Irish cream, Irish whiskey and schnapps. Top with a nice dollop of Whipped Cream and some shaved dark chocolate if using.
- Add the heavy cream, confectioners' sugar and vanilla extract to a large bowl. Beat with a hand mixer until soft peaks appear.
IRISH COFFEE
Fresh hot coffee gets a little added pep with the addition of Irish whiskey and Irish cream.
Provided by Jason Ring
Categories World Cuisine Recipes European UK and Ireland Irish
Time 2m
Yield 1
Number Of Ingredients 5
Steps:
- In a coffee mug, combine Irish cream and Irish whiskey. Fill mug with coffee. Top with a dab of whipped cream and a dash of nutmeg.
Nutrition Facts : Calories 330.1 calories, Carbohydrate 21.7 g, Cholesterol 20.4 mg, Fat 6.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.7 g, Sodium 13.6 mg, Sugar 19.3 g
TRADITIONAL IRISH COFFEE
Our vegan version of the classic cocktail is well balanced, yet every bit as rich and decadent.
Provided by So Delicious® Dairy Free
Categories Trusted Brands: Recipes and Tips So Delicious® Dairy Free
Yield 4
Number Of Ingredients 9
Steps:
- Heat water in a double boiler to a low simmer. Add Coconutmilk Creamer, Culinary Coconutmilk and organic brown cane sugar to the double boiler bowl. Whisk occasionally until sugar is melted and mixture is very warm but not hot.
- Drop in chocolate and whisk until fully incorporated. Remove bowl from double boiler and stir in coffee. Use immediately or refrigerate.
- To make Vegan Irish Coffee, combine Vegan Irish Cream and whiskey in a jar and give it a shake. Pour 4 to 5 ounces into an ice filled glass (coffee cubes if you have them!). Dust with cocoa powder.
- Smack a mint sprig to release its oil and lay on top of the drink.
Nutrition Facts : Calories 303.2 calories, Carbohydrate 48.7 g, Fat 6.8 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 4 g, Sodium 9.6 mg, Sugar 26.7 g
IRISH VANILLA COFFEE
Vanilla flavor at its best! Who would have ever known that vanilla extract can add so much zip to coffee. I now always have vanilla in my coffee and, of course, Bailey's Irish Cream A good combination of flavors!
Provided by Seasoned Cook
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Pour hot coffee into a large mug.
- Add Bailey's irish cream and vanilla. Stir.
- Add sugar or Splenda.
- Top with whipped cream.
Nutrition Facts : Calories 29.8, Sodium 3.2, Carbohydrate 4.7, Sugar 4.7, Protein 0.2
IRISH COFFEE
Make and share this Irish Coffee recipe from Food.com.
Provided by Gay Gilmore
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Rinse a stemmed glass with hot water.
- Put the sugar in the glass, followed by whiskey.
- Add coffee, leaving room for the cream.
- Stir thoroughly and let settle, before pouring the cream on top over the back of a spoon so it just floats.
IRISH COFFEE CAKE
A really good and tasty Irish coffee cake.
Provided by Natalia
Categories World Cuisine Recipes European UK and Ireland Irish
Time 2h40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. Place waxed paper over a large wire cooling rack. Place a 3-quart mixing bowl in the freezer.
- Mix flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.
- Place unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside to cool.
- Beat eggs in a bowl until thick and lemon-colored, about 5 minutes.
- Remove cold bowl from the freezer and pour in chilled whipping cream; beat until stiff. Fold in eggs, melted chocolate, and vanilla extract. Add flour mixture, about 1/2 cup at a time, folding gently after each addition, until blended. Pour into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert layers carefully onto the prepared cooling rack and let cool completely, about 30 minutes. Poke holes in the top of the cakes with a skewer or long-tined fork.
- Stir whiskey, coffee granules, and 2 tablespoons sugar together in a small bowl until coffee is dissolved. Pour 1/2 of the coffee-whiskey mixture over each layer. Let stand at room temperature for 30 minutes.
- Meanwhile, combine whiskey and coffee granules for the frosting in a large bowl; stir until coffee is dissolved. Add butter and vanilla extract and beat until combined. Gradually mix in powdered sugar on medium speed until smooth. Transfer 1/2 cup of frosting to a pastry bag fitted with an open star tip (#32 or #4B); set aside. Use the remaining frosting to fill layers and frost sides and top of cake.
- Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly, then transfer to a small pastry bag fitted with a medium-sized writing tip.
- Pipe chocolate in a lattice design across the top of the cake. Pipe a shell border or rosettes around the top edge.
Nutrition Facts : Calories 657.4 calories, Carbohydrate 85.4 g, Cholesterol 113.3 mg, Fat 31.7 g, Fiber 2.6 g, Protein 6.2 g, SaturatedFat 19.2 g, Sodium 293.3 mg, Sugar 62.4 g
IRISH COFFEE COOKIES
Soft, chewy coffee cookies with a subtle hint of whiskey flavor. Plan ahead, as these require a bit of refrigeration time.
Provided by Kim
Time 2h15m
Yield 32
Number Of Ingredients 14
Steps:
- Place 1 cup whiskey and 1/3 cup brown sugar in a small saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to 1/3 cup, about 20 minutes. Remove whiskey reduction from the heat and cool to room temperature, about 20 minutes.
- Meanwhile, mix espresso powder and 2 tablespoons whiskey together in a small bowl until espresso powder is dissolved. Whisk flour, baking soda, salt, and nutmeg together in a medium bowl. Set both aside.
- Cream butter, 3/4 cup brown sugar, and white sugar in a large bowl until light and fluffy. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla extract. Stir in whiskey reduction, then whiskey-espresso mixture. Add dry ingredients in 3 batches, mixing until just incorporated after each addition. Fold in white chocolate. Cover the dough and place in the refrigerator for at least 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Scoop out 1 1/2 tablespoonfuls of dough and place 1 inch apart on the prepared baking sheets.
- Bake in the preheated oven until cookies are just set, about 10 minutes. Allow cookies to cool on the sheets for 7 to 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 19.3 g, Cholesterol 23.8 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.5 g, Sodium 104.4 mg, Sugar 10.9 g
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