Irish Coffee Pops Food
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 POPS
You could spoon the first layer into the molds after the ice cream has churned. To finish, combine an additional 1 1/2 cups (350 ml) ice cream with the coffee essence and whiskey and fill the molds.
Provided by Laura Fyfe
Yield Makes 6
Number Of Ingredients 3
Steps:
- Remove the ice cream from the freezer and let soften for 10 minutes. Divide 1/2 cup (125 ml) among six popsicle molds, pushing it right into the tip as evenly as possible. Place the molds in the freezer while you prepare the coffee layer.
- Let the remaining ice cream soften for another 10 minutes, then place in a bowl and stir in the coffee essence and whiskey.
- Remove the popsicle molds from the freezer and layer the flavored ice cream on top of the frozen ice cream in the tips of the molds. Insert the popsicle sticks and freeze until solid, about 2 hours.
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.
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
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- In a large bowl, stir together cream and sugar until sugar has dissolved. Add vanilla bean and let the vanilla infuse in the cream for 2 to 4 hours.
- Remove bean. Distribute vanilla cream mixture evenly among 10 popsicle molds. Freeze 2 to 4 hours, until set. (You can skip the popsicle sticks this time around.)
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