I was going to let St. Patrick’s Day slide by with old recipes for Guinness Cake and Ice Cream or Irish Beef Stew or even just a quick glance at Soda Bread. But instead, yesterday we decided to run to the ABC store to fill out our bar a bit more. And since it was the day before St. Pat’s, the Bailey’s and Jameson were right at the front, calling out our names. We caved, picked up a bottle of each, swung by Farm Fresh to get some heavy cream, then came home and got straight to business. A coldish, rainy, blah kind of day called for an afternoon pick-me-up and Irish Coffee was the first thing we each thought of. Will brewed some more French press coffee (our second brew of the day) and I whipped up the cream (literally) and in less than 10 minutes, we were slurping down wonderfully accurate Irish Cream Coffee’s. If you want the true authentic Irish Coffee, you’ll pass on the Bailey’s and do a full shot of Jameson. But if you’re indulgent and can’t ever get enough Bailey’s, you’ll happily do a half-and-half shot of Bailey’s and Jameson to make an Irish Cream Coffee. And on a chilly, rainy day, it doesn’t really matter what you make. Both the weather and the drink are reminiscent of Ireland and are absolutely wonderful! For an extra little throwback to my time in Ireland, see below for pictures of my mother and I taste-testing Jameson for the first time at the distillery in Ireland (sorry mom!).
Irish Cream Coffee (adapted from The Kitchn; serves 2)
6 oz. hot, fresh brewed French press coffee
1 tsp sugar
.75 oz. (half a shot) Irish whisky
.75 oz. (half a shot) Bailey’s Irish Creme
1/2 cup heavy cream, freshly whipped
1/2 tbsp confectioner’s sugar
Pour hot water into your Irish coffee mug to bring it slightly warmer than room temperature, then pour the water out (helps prevent cracking). Make a batch of French press coffee, then fill your Irish coffee mug about 3/4 high with coffee. Add sugar, stirring until dissolved. Add your whisky and Bailey’s, stirring to mix. Whip your heavy cream* and spoon over top of the hot coffee mix. Enjoy!
*To make whipped cream, pour 1/2 cup heavy whipping cream into a bowl, then take an electric mixer with the smallest whisk (or you can do this by hand) and start mixing on the lowest level. Just before peaks form, dust about 1/2 tbsp of confectioner’s sugar into cream, then whip again until small peaks form. Refrigerate after use, if you have extra!
Recipe: The Kitchn: Irish Coffee