Bold, whiskey-spiked Irish coffee is just the thing to take the chill out of a cold weekend morning. Sweetened with our Brown Cane Sugar Cubes, it’s finished with rich heavy cream and a sprinkle of unsweetened cocoa powder.
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients
Serve 2
-
1 Cup Fresh-Brewed Coffee
-
1/2 Cup Irish Whiskey
-
1/2 Cup Cold Heavy Cream, whisked until frothy
-
Unsweetened Cocoa Powder, (for garnish)
Directions
-
Warm two mugs by filling them with hot water. Discard water.
-
Fill each mug 3/4 full with coffee. Add two Brown Cane Sugar Cubes to each mug and stir until dissolved. Add whiskey and stir to combine.
-
Carefully pour cream into mugs over back of spoon so it pools on top of coffee. Do not stir. Sprinkle with cocoa powder and serve hot.