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.
Nutrition Facts : Calories 195 kcal, Carbohydrate 8 g, Cholesterol 34 mg, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, Sodium 13 mg, Sugar 8 g, Fat 11 g, ServingSize 1 cocktail (1 serving), UnsaturatedFat 0 g
IRISH COFFEE
Inspiration: The Buena Vista Cafe, San Francisco, California, 1952. There are those who wish us to believe the unlikely fact that Irish coffee was invented at Shannon Airport in the 1940s. Obviously, for any of us who have been to any airport, we know that nothing creative has ever occurred in such a place. A competing tale has it that Jonathan Swift invented the Irish coffee in 1705 through the simple genius of adding whiskey to his coffee and cream. Earlier the same day he had invented the Irish toasted cheese, Irish biscuit, Irish hat stand, and Irish stack of envelopes by inadvertently pouring whiskey onto those household items as well. Regardless of its original production, the drink did not come into its own until its appearance in San Francisco at the Buena Vista Cafe, where it became a permanent favorite of locals and tourists alike. We always knew we wanted an Irish coffee on the menu at the Dead Rabbit, as it is perhaps the best-known Irish-American classic, and this recipe was designed under the guidance of Dale "King Cocktail" DeGroff. It's a deceptively simple approach. One secret: Buy ridiculously expensive heavy cream from your favorite local dairy. Another tip: When preparing this classic, be careful not to slip on the Irish floor.
Provided by Food Network
Categories beverage
Time 5m
Yield 1 drink
Number Of Ingredients 7
Steps:
- Add all the ingredients, except the garnish, to an Irish coffee glass. Float an inch of whipped cream on top. Garnish with freshly grated nutmeg.
- Combine the sugar and water in a medium saucepan over medium heat, but do not boil. Slowly stir to dissolve the sugar. When the syrup has thickened, remove from the heat. Use a funnel to pour into bottles. The syrup will keep for 2 to 3 weeks in the refrigerator.
ORIGINAL IRISH COFFEE
Provided by Food Network
Time 10m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Fill footed mug or a mug with hot water to preheat it, then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over back of spoon. Serve hot.
CLASSIC IRISH COFFEE
Top the whiskey-spiked coffee with a homemade brown sugar whipped cream.
Provided by Food Network Kitchen
Time 5m
Yield 2
Number Of Ingredients 4
Steps:
- Whip the cream and brown sugar in a medium bowl with a whisk until soft peaks form.
- Divide the whiskey between 2 mugs and top with the hot coffee. Spoon the whipped cream over top and serve hot.
IRISH COFFEE MADELEINES (FULL SIZE)
Categories Coffee
Number Of Ingredients 17
Steps:
- Make and chill the batter and syrup. 1. Dissolve instant espresso powder in milk, then add vanilla and whiskey; set aside. 2. Sift flour and baking powder and salt over parchment and set aside. 3. Melt and brown butter 120g and set aside to cool. 4. Whisk together eggs, both sugars, and honey until homogenous. 5. Add milk mixture. 6. Add dry ingredients in two batches, mixing until just combined. 7. Add butter all at once, and whisk until smooth. 8. Cover with plastic and let chill at least 30 minutes, and up to 2 days. 9. Bring water and sugar to boil in a small saucepan, add espresso powder and stir until dissolved chill until ready to use. 10. Meanwhile preheat over to 400 F. 11. Pipe and bake madeleines/ Lightly butter and flour molds inside and tops. 12. Fit a piping bag with a 1 cm wide round tip and fill with half the batter. 13. Pipe into each mold, filling 3/4 full. 14. Bake at 400 F for 7 mins, rotating pan halfway through. Batter keeps in refrigerator for up to 3 days. Glaze and finish madeleines/ 15. Stir whiskey into cold syrup. 16. Pop madeleines out of molds immediately after baking, and brush lightly on underside with syrup. 17. Transfer to wire rack and let cool completely 18. Over double boiler, stir the chocolate chips until halfway melted; take off heat and sir until completely melted, reheating in 3 sec intervals over the heat if needed until smooth. 19. Tipping the bowl to create a deep spot of chocolate, dip the round end about halfway; place on parchment paper lined sheet pan. 20. Sprinkle with a little espresso powder and chill in refrig till chocolate sets.
IRISH COFFEE
Indulge dinner guests with a classic Irish coffee at the end of a dinner party. Made with Irish whiskey, cream and coffee, it's a decadent finale to a meal
Provided by Miriam Nice
Categories Drink
Time 5m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 436 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.2 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
COFFEE MADELEINES
You'll need a shell-shaped madeleine mold for these delicious sponge cookies. Make the madeleines ahead of time, then store in an airtight container at room temperature up to 3 days or freeze up to 1 week.
Provided by DailyInspiration
Categories Dessert
Time 40m
Yield 24 madeleines
Number Of Ingredients 12
Steps:
- Grease and flour twenty-four 3-inch madeline molds. Set aside. Beat sugar and yolks in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add butter, espresso powder, and vanilla. Beat on low speed until combined. Beat in egg whites until combined.
- Preheat oven to 375 degrees F. Stir together flour, baking powder, baking soda, and salt in a small bowl. Sift flour mixture over the egg yolk mixture; gently fold inches Fold in almonds. Spoon batter into prepare molds, filling each about half full.
- Bake for 10-12 minutes or until edges are golden and tops spring back when lightly touched. Cool in molds for 1 minute. Using the point of a knife, loosen cookies from molds; invert onto a wire rack. Remove molds, and cool cookies completely on rack. Drizzle Espresso Icing over madeleines, if desired. Cover tightly and store at room temperature up to 3 days.
- Espresso Icing: Combine 1/2 teaspoons instant expresso powder and 1 tablespoons water in a small bowl. Stir in 1 cup sifted powdered sugar. Stir in additional water 1 teaspoons at a time until a drizzling consistency.
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