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  • Home
  • Recipes By Course
    • All Baking bread Breakfast Brunch Dessert Lunch Main Salad Sides Snacks Soups Starter Vegan & Vegetarian

      Chicken Noodle Stir Fry

      July 12, 2018

      Chinese Chicken Broccoli & Mushrooms

      July 11, 2018

      A Bowl of Delicious Butter Chicken

      June 28, 2018

      Grilled Chicken Breasts

      June 28, 2018

      Freshly Made Croissants

      June 4, 2018

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      March 29, 2018

      Soda Bread Biscuits

      March 15, 2018

      Loaded Hasselback Potatoes

      December 22, 2017

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      June 4, 2018

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      October 5, 2017

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      June 13, 2018

      Plain Pancakes

      June 2, 2018

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      March 23, 2018

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      March 15, 2018

      Brown Sugar Irish Coffee

      March 15, 2018

      Chocolate Pudding With Berries Recipe

      November 8, 2017

      How To Make Eggs Benedict For Brunch!

      March 13, 2016

      Simple Bread Pudding

      October 25, 2015

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      March 15, 2018

      Enjoy Chocolate Brownies With These Easy Steps!

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      November 8, 2017

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      June 28, 2018

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      Sukuma BLT Salad

      March 1, 2018

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      February 10, 2018

      Roast Tomato and Goat Cheese Salad

      January 8, 2018

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      January 8, 2018

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      May 29, 2018

      Laura’s Crispy Chicken Bites

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      Crab Claws Recipe

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      Chicken And Coriander Dim Sum Recipe

      November 5, 2017

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      April 25, 2018

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      February 12, 2018

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      February 10, 2018

      Sorghum-Glazed Sweet Potatoes

      December 20, 2017

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      March 23, 2018

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      Pork & Rosemary Lasagne

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  • Recipes By Season
Brown Sugar Irish Coffee
BreakfastBrunchSt. Patrick's Day

Brown Sugar Irish Coffee

written by Sylvia Kerubo
Print This
Serves: 1 Prep Time: 10 Minutes Cooking Time: 60 Minutes

Ingredients

  • 1 cup dark brown sugar
  • 1 cup water
  • 1 cup heavy whipping cream
  • 100ml freshly brewed hot coffee
  • 30ml Irish whiskey

Instructions

Make the brown sugar syrup: Place the brown sugar and water in a small saucepan and bring to a boil over medium-high heat. Cook until the brown sugar dissolves. Remove from heat and allow to cool to room temperature.

Make the whipped cream: Using a stand mixer with a whisk attachment, or using a hand-held whisk, whisk the cream with 1/4 cup of the cooled brown sugar syrup until it hits the ribbon stage. This is when you lift your whisk and a bit of the thickened cream falls back in a ribbon, keeping its shape for a second or two before dissolving on the surface.

Make your cocktail: Place the coffee and whiskey in an Irish coffee glass, coffee mug, or what have you along with 15ml of the brown sugar syrup. (Use more or less of any of these ingredients according to your taste.) Top with plenty of the whipped cream and serve.

brown sugar irish coffeeirish coffeest patrick's daythe feast of saint patrick
Sylvia Kerubo

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