“Irish Coffee is the perfect breakfast because it contains all four adult food groups: fat, sugar, caffeine and alcohol.”
To get in the St. Patrick’s Day mood this weekend, skip the green beer and fix up a glass of Irish Coffee.
This is a classic version for the popular coffee cocktail.
If you want to up the ante, use the spiked mascarpone-whisky whipped cream from this post in place of the plain whipped cream in step 3.
1/4 cup packed dark brown sugar
2 cups strong hot coffee
3/4 cup Irish whiskey, such as Jameson
3/4 cup heavy cream
1. Combine the brown sugar and 2 Tbs water in a 1-quart saucepan and stir over low heat until the sugar is just dissolved. This makes about 1/4 cup of syrup; depending on how sweet you like your Irish coffee, you may not need it all.
2. Pour 1/2 cup of the coffee, 3 Tbs of the whiskey, and 2 to 3 teaspoons of the brown sugar syrup into each of 4 warmed 6-oz. glass Irish coffee mugs.
3. In a medium bowl, beat the cream with a whisk just until frothy and slightly thickened but does not yet hold a peak, about 1 minute. With a soup spoon, float about 3/4 inch of the lightly whipped cream on top of each coffee and serve immediately.
A friend, with whom I share an Irish connection, sent me a video today by the band Wild Belle.
I had never heard of Wild Belle, and liking what I heard in the video I spent awhile checking the band out.
Well worth the auditory investment.
Turns out that Wild Belle’s debut album was just released yesterday.
I love this funky, steeped in reggae tune.
Here is the video that was sent to me. The band is as fun to watch as to listen to.