Description
An easier twist on the classic Irish coffee. Coconut Irish coffee has a layer of whipped coconut cream that effortlessly floats on top of whiskey spiked coffee. The perfect cocktail to enjoy for St. Patrick’s day!
Ingredients
- 1 15 ounce can full fat unsweetened coconut milk (coconut cream is best, if you can find it)
- 2 cups freshly strong brewed coffee (see notes)
- 2 tablespoons pure maple syrup (see notes)
- 1 shot of Irish whiskey (1 to 2 ounces per shot)
Instructions
- Refrigerate coconut milk: If your can of coconut milk or cream is in a liquid state and not solidified then you need to refrigerate it overnight.
- Brew your coffee: For two drinks you will need about 2 cups of coffee, give or take. See notes for suggestions about brewing methods or types of coffee to use.
- Whip the coconut cream: When you are ready to make the drinks open the can of coconut milk and scoop out the cream, leaving behind any water – place the coconut cream in a large mixing bowl. use a hand mixer, or stand mixer to whip the coconut cream until it is creamy and no more lumps remain. Set aside.
- Finish: Add 1 tablespoon of maple syrup to each mug followed by a shot of Irish whiskey into each much. Pour in the coffee leaving about 1 to 1 1/2 inches at the top for the coconut cream. Use a spoon to stir everything together. Spoon on 2 to 3 tablespoons of the coconut cream on top of the coffee. It may look kind of lumpy at first but give it a minute or two and the coconut cream will melt and form a perfect layer on top of the coffee – magic!
- Enjoy: Serve immediately, best when nice and hot. Slainte!
Notes
Coffee brewing method: I am by no means a coffee expert, but if you have a french press I recommend using that for this recipe. According to my coffee loving husband a french press yields a creamier texture of coffee, which would be perfect for this recipe. However, any type of brewing method you prefer would work.
Type of coffee: I would recommend staying away from any flavored coffees here. Any type of roast you like would work, you just don’t want any other weird flavors to come through. Also, be sure to use decaf coffee if you are serving these in the evening.
Sugar: Traditionally brown sugar is used for Irish coffees. You certainly use brown sugar or coconut sugar but I like the maple syrup for it’s flavor and it’s easier to stir into the liquid.
Whiskey: You can use any type of whiskey you like. I personally love Jameson Irish whiskey, but any kind will work. I haven’t tried bourbon with this recipe, but I’m sure it would still be good. However, if you want it to be more authentic for St. Patty’s day then go with an Irish whiskey….just sayin!
You can easily scale this recipe up or down depending on how many drinks you are making. You may have some coconut cream leftover.
