One of my favorite cold weather treats is Irish Coffee. I am a coffee junkie all throughout the year, but the change in the weather calls for a little variation in my normal coffee, basically black with a touch of half and half. When I was young, my family owned an Irish restaurant and bar called “Killarney’s.” It was such a wonderful place to experience as a kid and the holidays were especially memorable. We would spend Thanksgiving every year in the empty restaurant, cooking, eating, dancing and decorating for Christmas. There is something about Irish Coffee that brings me back to this scene and it is one of my favorites. At the bar, usually Irish coffees were made with the traditional combination of Jameson, black coffee and some cream floating on top. As much as I love this version, I have had to fluff it up a bit and make it a little more appealing to my sweet tooth.
The first difference with this recipe is the coffee itself. A few years ago, Greg and I were in Moscow, Idaho at a cute little breakfast spot called “Bloom” and we ordered their coffee. It was so yummy that we asked them what brand they were brewing. It was Doma Coffee. They are located in Post Falls, Idaho, which is fairly local for us and they have their inventory online. We have been ordering and enjoying their coffee every morning since. For our normal morning coffee we love their blend called La Bicicletta, but there are so many different blends and great descriptions of them on their website. For Irish coffee’s however, we use their whiskey barrel aged coffee. It is just what the name suggests, aged in Dry Fly Whiskey barrels and then sent to your doorstep in a sealed can. When we opened ours for the first time we were amazed by the strength of the whiskey smell, and when you brew the coffee, the smell and warmth only gets stronger and more enticing. The second difference is the addition of Irish Cream. Adding it makes my heart happy and warm. And with homemade whipped cream on top it is pretty much my favorite thing. Ever. So here it is. Enjoy people! MEB
Ultimate Irish Coffee
For the Coffee
2oz Bailey’s Irish Cream (I happened to have Bailey’s when I made this one but usually I have the Kirkland brand Irish Cream and it is awesome)
½oz Jameson Irish Whiskey
8oz Whiskey Barrel Aged Doma Coffee – Brewed
For the Whipped Cream
1 cup Heavy Whipping Cream
2 TBS Granulated Sugar
- To make the coffee, pour the Irish Cream and the Jameson into an Irish Coffee mug. Then pour the hot coffee over the top of the alcohol. This will mix the booze with the coffee without having to stir. For the whipped cream, I follow a pretty standard whipped cream recipe. I have tried some variations like different flavorings and even Irish Cream in the whip but I love just a good basic whipped cream on top of these coffees more than something that takes away from the flavor.
- Place a small bowl and the beaters from a hand mixer into the freezer for about 30 minutes. This will help the cream to whip much faster and easier.
- Pour the heavy whipping cream into the bowl along with 1TBS of the sugar.
- Begin whipping the cream with a hand mixer.
- Once the cream starts to bubble and you can see just a bit of thickness, sprinkle in the other TBS of sugar.
- Continue whipping the cream until stiff peaks form. I usually take it past this point just a little bit so that it is thicker and more rich. But be careful because you don’t want to make butter!
- Put a large dollop of the whipped cream onto your coffee and enjoy!
*The whipped cream can be placed in the fridge for up to a couple of days and with a quick re-whipping it can be brought back to life.