Irish Coffee Balls Recipes

IRISH COFFEE

Steps:

• Lightly whip the cream just so it's very slightly thickened, then set aside.
• Pour the hot coffee into a mug or heatproof glass, then add the whiskey and sugar. Stir until the sugar has dissolved. Gently float the cream on the top and sprinkle the nutmeg over the cream. Serve hot.

ORIGINAL IRISH COFFEE

Steps:

• Gather the ingredients.
• Place the brown sugar into a warm Irish coffee glass , mug, or other heatproof glass.
• Add the coffee and Irish whiskey.
• Stir until the sugar is dissolved.
• Float the lightly whipped heavy cream on top by slowly pouring it over the back of a spoon.
• Do not stir. Instead, drink the Irish coffee through the cream. Enjoy.

IRISH COFFEE BALLS

Steps:

• In a large bowl, combine the cookie crumbs, pecans and 1 cup of sugar.
• Dissolve coffee granules in the Irish Whiskey in a small cup.
• Add the coffee/whiskey mixture and the corn syrup to the dry ingredients, mixing until blended.
• Shape mixture into 1-inch balls and roll in the remaining 1/2 cup of sugar.
• Store in an air tight container.

CHEWY IRISH-COFFEE BLONDIES

Steps:

• Make the blondies: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment so that it overhangs on all sides. Butter parchment. Whisk together flour, baking powder, and baking soda.
• Melt butter, and pour into a mixing bowl with brown sugar, ground coffee, and 1 teaspoon salt. Stir to combine. Stir in eggs and vanilla extract. Stir in flour mixture until just combined. Pour batter into pan, and sprinkle with almonds. Bake 27 to 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely.
• Make the glaze: Whisk together butter and whiskey. Gradually whisk in confectioners' sugar until glaze is thick but pourable (you may not need all the sugar). Using a spoon or a pastry bag fitted with a plain round tip, drizzle glaze over blondies in a rough crosshatch pattern. Let glaze dry 1 hour. Cut blondies into 2-inch squares.

KILBEGGAN® IRISH COFFEE

Steps:

• Combine all ingredients in a heat-proof mug, stirring to dissolve sugar.
• Top with whipped cream.

IRISH COFFEE COOKIES

Steps:

• Place 1 cup whiskey and 1/3 cup brown sugar in a small saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to 1/3 cup, about 20 minutes. Remove whiskey reduction from the heat and cool to room temperature, about 20 minutes.
• Meanwhile, mix espresso powder and 2 tablespoons whiskey together in a small bowl until espresso powder is dissolved. Whisk flour, baking soda, salt, and nutmeg together in a medium bowl. Set both aside.
• Cream butter, 3/4 cup brown sugar, and white sugar in a large bowl until light and fluffy. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla extract. Stir in whiskey reduction, then whiskey-espresso mixture. Add dry ingredients in 3 batches, mixing until just incorporated after each addition. Fold in white chocolate. Cover the dough and place in the refrigerator for at least 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Scoop out 1 1/2 tablespoonfuls of dough and place 1 inch apart on the prepared baking sheets.
• Bake in the preheated oven until cookies are just set, about 10 minutes. Allow cookies to cool on the sheets for 7 to 10 minutes before removing to a wire rack to cool completely.