Depending on which version of the “original” Irish coffee you subscribe to, it is sweetened with either 2 sugar cubes or 1 teaspoon brown sugar. For a rich and chocolaty take on Irish coffee, stir 2 tablespoons of milk chocolate bits into the coffee at the same time as the sugar. When the chocolate bits have melted, proceed with the recipe.
2 sugar cubes or 1 teaspoon brown sugar
1 1/2 ounces Irish whiskey
1/4 cup heavy or whipping cream, lightly beaten (but still pourable)
Fill a large coffee cup with boiling water to preheat it. Let it stand for about 1 minute, then empty the glass.
Fill the glass three-quarters full with hot coffee. Add the sugar, then stir until dissolved. Stir in the whiskey.
Top the coffee-whiskey blend with the lightly whipped cream. To do this, hold an overturned spoon over the coffee, then slowly pour the cream over it. The goal is for the cream to float on top of the coffee; do not mix it in. Part of the Irish coffee experience is drinking the hot coffee through a layer of cool cream.
– Adapted from The Buena Vista Cafe, San Francisco
1 ounce Jameson Irish Whiskey
1 tablespoon espresso coffee
2 teaspoons Kahlua
1 teaspoon sugar syrup
Pour Jameson whiskey into a shot class. Pour remaining ingredients into a Boston glass and shake with ice. Fine strain the coffee mixture into a second shot glass.
2 envelopes unflavored gelatin
1 cup cold milk
1 cup milk, heated to boiling
2/3 cup sugar
2 tablespoons instant coffee
2 tablespoons Irish whiskey
2 tablespoons créme de cocoa
1 cup whipping cream
1 cup ice cubes (6 to 8 cubes)
3/4 cup thawed whipped topping
1 square semi-sweet chocolate, shaved into curls
Sprinkle gelatin over cold milk in electric blender container; let stand 4 min.
Add hot milk; cover. Blend on low speed 2 minutes or until gelatin is completely dissolved. Add sugar, coffee powder, whiskey, creme de cacao and cream; cover. Blend on high speed until well blended. Add ice cubes, 1 at a time, covering and processing on high speed after each addition until ice is completely melted.
Pour evenly into 6 Irish coffee mugs or dessert dishes. Refrigerate 2 hours or until set. Top with whipped topping and chocolate curls just before serving.
2 1/2 cups flour
1 tablespoon baking powder
1 tablespoon baking cocoa
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter, softened
1 cup sugar
1/2 cup dark brown sugar, packed
3 eggs, lightly beaten
1/2 cup strong black coffee
1/2 cup Irish whiskey
Preheat the oven to 350 degrees. Lightly grease a 9-by-13-inch cake pan. Sift together the flour, baking powder, cocoa, salt and baking soda. Set aside. In a large bowl, cream together the margarine and sugars until light and fluffy. Add the eggs. In a separate bowl, combine the coffee and whiskey. Alternating, add the flour mixture and the coffee mixture into the margarine-sugar mixture, beating well in between. Pour into the prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool.
– Adapted from Peta.org