Monday, March 12, 2012
Makes 1 cocktail
Recipe from Joy the Baker
Husband-Tested in Alice’s Kitchen
The hubby went fishing today, the first day we’ve had without wind, which makes him happy. I stayed behind and read in the sunshine with our dog, Dash. (I read. Dash napped.) When Jim returned from his successful fishing trip, I rewarded him with some Irish Coffee. I needed him to test it before this St. Patrick’s Day weekend, when we’re having friends over for a dinner party because I plan to make it for them too. If you don’t have fancy heatproof Irish coffee glasses, do what I did and serve it in canning jars.
1 ounce Jameson Irish Whiskey
1 Tablespoon brown sugar
8 ounces hot coffee
¼ cup lightly sweetened whipped cream**
In a heatproof glass, stir together whiskey and brown sugar. Add hot coffee and stir until sugar is dissolved. Generously dollop whipped cream atop hot coffee. Serve immediately.
**To make whipped cream, place about 1/4 cup of heavy cream in a medium bowl. Add about 1 Tablespoons of powdered sugar. Beat vigorously with a whisk until soft peaks form.
Note: To make serving this a breeze for a dinner party of guests, I placed the brown sugar in the empty coffee carafe. Then I measured the coffee grounds and water into the coffee maker. I measured the whiskey into the glasses in advance too. I whipped the cream and kept it chilled in the fridge the day of the party. When it came time for serving my guests, I just had to press the “on” button on the coffee maker. The hot coffee melts the brown sugar right in the carafe. After that, I just had to assemble the drinks.