IRISH COFFEE COCKTAIL
The addition of Irish whiskey to piping hot coffee makes a winter warmer much different than your morning cup of Joe.
Provided by Allrecipes
Categories Drinks Recipes Cocktail Recipes Whiskey Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Place sugar on a plate or shallow bowl. Lightly wet the rim of an Irish coffee glass with a moistened paper towel. Dip the rim in sugar to coat.
- Pour Irish whiskey into the prepared glass. Fill with coffee to within 1/2 inch of top. Add sugar and stir. Top with whipped cream.
Nutrition Facts : Calories 273.6 calories, Carbohydrate 17.5 g, Cholesterol 40.9 mg, Fat 11.1 g, Protein 0.8 g, SaturatedFat 6.9 g, Sodium 14.9 mg, Sugar 16.7 g
KILBEGGAN® IRISH COFFEE
Kick Sunday Funday up a notch with a piping hot Irish coffee. Start with a steaming cup of joe and mix in brown sugar and Kilbeggan® Single Grain Irish Whiskey. Top with a swirl of whipped cream for a rich coffee and whiskey drink that tastes delicious morning or night.
Provided by TheCocktailProject.com
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Combine all ingredients in a heat-proof mug, stirring to dissolve sugar.
- Top with whipped cream.
CHOCOLATE SEASHELLS WITH WHITE COFFEE ICE CREAM PEARLS
Steps:
- At least 1 day before serving, start the ice cream: Heat the coffee beans, half-and-half, heavy cream, and vanilla bean in a saucepan over medium heat just to a boil, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. Turn off the heat and let cool. Cover and refrigerate overnight to infuse the coffee flavor.
- The next day, whisk the egg yolks and sugar together in a bowl. Strain the vanilla and coffee beans out of the cream mixture and re-warm it in a heavy saucepan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. In a thin stream, whisk half of the cream mixture into the egg yolk mixture, then pour in the remaining half and whisk well.
- Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. Test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
- Pour the cream mixture through a fine sieve into a bowl. Rest the bottom of the bowl in the ice bath. Let the mixture cool for 2 hours, stirring occasionally. Then freeze according to the directions of your ice cream machine.
- Chocolate Shells: Cut pieces of aluminum foil large enough to more than cover the back side of each clam shell. Cover the back (outside) of each shell with foil, folding it over the rim to hook it tightly to the shell. Press the foil against the surface, rubbing to smooth it so that it acts as a skin for the shell. Arrange the wrapped shells on a pan, with the wrapped sides facing up. Melt the chocolate. Spoon 1 to 2 tablespoons of chocolate onto the wrapped side of one shell, spreading it with the back of the spoon to cover the shell all the way to the edge. As needed, add more chocolate until the entire back of the shell is well coated with chocolate. Repeat with the remaining shells and chocolate. Refrigerate until set, about 20 to 30 minutes.
- Once the chocolate is set, carefully unhook the foil from all around the rim of the shell. Lift the real shell out of the foil, leaving you with the chocolate-covered foil cups. Place the shells back in the refrigerator for 15 minutes to re-harden. Taking the shells out of the refrigerator one at a time, carefully peel the foil back to reveal the chocolate shell. Repeat with the remaining shells. Store in an airtight container until ready to serve. (The shells can be made up to 1 week in advance.) To serve, pour raw sugar on a platter to look like sand. Place a scoop of ice cream in each clam shell and rest it on the sand. Serve immediately.
BUSHMILLS IRISH COFFEE
Provided by Food Network
Yield 1
Number Of Ingredients 4
Steps:
- Pour coffee into a warmed Irish coffee glass mug
- Add sugar to taste, stir to dissolve
- Add Bushmills Original Irish Whiskey
- Top with slightly whipped cream, poured gently over the back of a spoon
IRISH COFFEE BALLS
From the Fabulous Foods website. I can't wait to make these this holiday season. A change from the normal bourbon balls. These will become more flavorful after sitting for 2-3 days, so plan ahead or make sure you put some aside for yourself to enjoy later. Time is a guess because I have not made these yet.
Provided by SkinnyMinnie
Categories Dessert
Time 30m
Yield 4 1/2 dozen
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1278.6, Fat 51.8, SaturatedFat 10.2, Sodium 557.2, Carbohydrate 189.5, Fiber 5.8, Sugar 46.9, Protein 10.2
IRISH COFFEE MERINGUES
Categories Coffee Milk/Cream Mixer Egg Dessert Bake St. Patrick's Day Whiskey Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- For meringues:
- Preheat oven to 250°F. Line 2 heavy baking sheets with parchment paper. Stir 3 tablespoons sugar, 1 tablespoon brown sugar and 1 teaspoon instant espresso powder in small bowl to blend well. Using hand-held electric mixer, beat egg whites in medium bowl until medium-stiff peaks form. Add remaining 4 tablespoons sugar and 2 tablespoons dark brown sugar to egg whites by tablespoonfuls and beat until stiff peaks form. Fold coffee-sugar mixture into meringue.
- Drop meringue by rounded tablespoonfuls onto prepared baking sheets, spacing evenly. Using knife, gently spread meringues 2 1/2- to 3-inch rounds. Bake until meringues are dry and can be easily be lifted from parchment, about 45 minutes. Transfer meringues to racks and cool completely. (Can be prepared 2 days ahead. Store in airtight containers at room temperature.)
- For filling:
- Beat 1 cup whipping cream in medium bowl to medium-firm peaks. Add sugar, Irish whiskey and instant espresso powder and beat until firm peaks form.
- Place 1 meringue on plate, flat side down. Spoon 1 generous tablespoon of espresso cream filling over. Top with another meringue, flat side down, and press gently until filling spreads to edge. Repeat with remaining meringues and filling. (Can be prepared 1 hour ahead. Cover with plastic wrap and refrigerate.)
- Beat remaining 1/4 cup whipping cream in small bowl until firm peaks form. Spoon small dollop of cream atop each meringue. Garnish each with chocolate-covered coffee beans, if desired.
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