Recipes, The Last Word

The Last Word: Homemade Irish Cream Coffee

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Coffee + booze + cream = cold-weather bliss.

We say it’s time to bring the special coffee off the ski hill and back into our after-dinner repertoire, just in time for the chilly days ahead.

This recipe by Justin Taylor of The Cascade Room elevates the oft-maligned special coffee with high-quality ingredients. Dan Toulgoet photo

Homemade Irish Cream Coffee

• 2 oz homemade Irish cream (see recipe below)
• 5 oz strong, fresh-brewed coffee
• Chantilly or whipped cream (see note)
• Optional: Fresh grated hazelnut to taste

Place Irish cream and coffee in a preheated coffee mug. Spoon cream on top, or use an iSi canister to apply. If you like, garnish with a bit of freshly grated hazelnut. Serves 1.

Note: To make Chantilly cream, whip 1 cup heavy cream, 0.5 tsp vanilla extract and 1 Tbsp granulated sugar together until soft peaks form.

Homemade Irish Cream

• 1 can (390 g) condensed milk
• 1 tsp cocoa powder
• 1 tsp instant coffee
• 1 cup 10% cream (half-and-half)
• 1 cup Wiser’s or Irish whisky
• 1 Tbsp vanilla extract

Place all ingredients in a 1L glass jar or other container and whisk together until blended. Seal, label and refrigerate. Consume within a week or so. Makes about 3 cups.

—by Justin Taylor

Justin Taylor

Justin Taylor has been mixing it up behind the bars of Toronto and Vancouver for almost two decades. He is currently general manager of The Cascade Room in Vancouver.

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