We give this classic cocktail a creamy coconut upgrade.
About the cocktail
Why aren’t there more hot cocktails? When the evenings are bleak, all we want to do is wrap our chilly hands around a warm mug – and, ideally, have the drink be a little stronger than a regular old cuppa. The Irish Coffee – a cocktail of hot coffee, Irish whiskey and sugar – is one of the great warm cocktails, but we thought it was crying out for something more. And we reckon we’ve nailed it with our Irish Coffee Creamer. The base is the classic Irish Coffee, but it’s the topping that really makes this drink sing. Our cocktail experts have added a sweet, creamy and rich layer of flavoured coconut cream that sits like a delicious iceberg on top of the hot coffee below. It takes a little advanced prep to get that cream together (we’ve spelled it all out in the tips below) but it’s well worth it. The result is a roasty, toasty Irish Coffee below, and a luxurious layer above – all of which should insulate you from that winter chill. Honestly, the reason we’re so keen on expanding the stable of warm cocktails is that there are just so many great occasions to sip them. Staying in on a cold Saturday night and watching movies? Sitting by a fire at night? A long brunch with friends? Cheeky nightcap? Come with us, Irish Coffee Creamer.
Ingredients: Coconut cream
1 can coconut milk 1 tbsp sugar 2 dashes vanilla essence
Ingredients: Cocktail
2 tsp raw sugar 150mL espresso 45mL Irish whiskey Coconut cream, to layer Glass: Irish coffee mug Garnish: grated nutmeg
Method : Coconut cream
Place the coconut cream in the fridge for 24 hours so the fats solidify Open the can and separate the fats from the coconut liquid Whip the fats with the sugar and vanilla essence until you have peaks Slowly reintroduce the coconut liquid to thin the fats into a pouring consistency
Method : Cocktail
First heat your cup by filling it with boiled water and letting it stand for 2 minutes Discard water to make the drink Add sugar, espresso and Irish whiskey to the mug, and stir until the sugar is dissolved To add the coconut cream, place a spoon flat at the surface of the drink and slowly pour the cream over until a layer forms about 2cm thick Garnish with grated nutmeg
Dan’s top tips
The first thing to keep in mind is that the coconut cream needs to spend 24 to 36 hours in the fridge in order for the fats to solidify on top inside the can, so don’t skip this step. Once the fat is solid, scoop it out (leaving the liquid behind for now) and whip it with the sugar and vanilla until it’s stiff. You can then add some of the liquid back into the cream until it reaches a pouring consistency. Coffee wise, a good espresso or filter/French press should work well. If you can, try to avoid instant, but it will also work, too. And when it comes to blending your coffee with the Irish whiskey and sugar, feel free to add a pinch of cinnamon sugar to the mix if you want to bump up those autumnal flavours. As for the Irish whiskey, use whatever you have at home or any other whisk(e)y you might prefer. And if you fancy making a completely different substitution, we recommend the earthy richness of añejo tequila or dark rum – both would be great.
1. What is the difference between an Irish Coffee and the Irish Coffee Creamer?
Consider our Irish Coffee Creamer as an expansion on the original Irish Coffee. You still have the coffee, sugar and Irish whiskey base, but this recipe adds a sweetened coconut cream on top.
2. What does the Irish Coffee Creamer taste like?
Our Irish Coffee Creamer tastes like sweet, alcoholic coffee with creamy coconut.
3. How do you layer the coconut cream on top?
To layer the coconut cream on top, place a spoon flat across the surface of the drink and gently pour the cream over. You can also check out our guide to perfecting the cocktail float for more detail.
