In 1998 my mom and I traveled to Ireland together. It was a dream come true for my mom to travel to the land she felt such a strong connection to. It was October so still pretty cold but unusually dry lucky for us. Aside from sightseeing one of the first things I wanted to do was have a traditional Irish Coffee in a very Irish pub. There is something about having an Irish Coffee in Ireland…maybe the whiskey is stronger, maybe it’s made by leprechauns, whatever it is I had to try and recreate the best cup of Irish Coffee I’ve ever had. I think I came pretty darn close!
Everything is better in Ireland. I can’t explain it completely but one thing I noticed right away is that they didn’t use whipped cream in a can. Oh no no no…they used real whipped cream. The kind they whipped themselves and scooped out of a metal bowl in their refrigerators. I was hooked. Once you have fresh whipped cream in your coffee you won’t want to go back to that other stuff. Now when I make Irish Coffee I always make a big batch of freshly whipped cream in a big metal bowl and serve it in the Irish Coffee cups I got at the gift shop at the Blarney Castle. By the way, kissing the Blarney Stone is not easy! Nobody tells you that. There’s a reason you get a certificate proving you did it!
- Carton of heavy whipping cream
- 2-3 tbls of sugar
- In a large bowl beat heavy whipping cream with hand mixer until stiff peaks form. Add 2 tbls sugar and beat again until incorporated. Don't over whip.
- 2-3 ounces Irish Whiskey depending on how big your cup is
- Freshly brewed coffee
- 1-2 tsp sugar
- Freshly whipped cream
- Creme de Menthe optional
- Pour whiskey in your mug then fill to about 3/4 full with hot coffee and add sugar.
- Stir slowly until sugar has melted.
- Place a big spoonful of fresh whipped cream and enjoy!
- You can add a splash of creme de menthe over the whipped cream if you like for a minty flavor and a little spot of green or even green sprinkles.
Slainte! Happy St. Patrick’s Day!