The Last Word: Homemade Irish Cream Coffee

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

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