Ok, so this drink may not be what the French think of when they ask for a digestif, but that’s neither here nor there. This Irish coffee concoction is my version of an after dinner digestion aide + dessert all in one. Not to mention that on an evening in which the February snow storm wind is rattling our 100-year-old windows and cutting through every single crack in our house’s foundation, this drink is very, very welcome.
Notice the scarves, hat, and thick sweater Jason is wearing WHILE drinking a really hot drink. That is how cold it is in our house right now. Give me May any day.
*Makes enough for about 3 cups*
1 pot of good, dark brewed coffee (my favorite it Coffee Emporium’s Winter Solstice blend)
Bailey’s (as much as you damn well please)
3-4 tablespoons of light brown sugar
1 cup heavy whipping cream
- Brew your pot of coffee a little darker than you might normally. I brewed approx. 6 cups (which, in our deep mugs, equals about 3 cups of coffee)
- Hand whip your heavy whipping cream until it is still thick, but only just starting to hold shape. You want a sort of thick cream, not a stiff whipped cream. If you are unsure if yours is maybe too wet, just whip it for a minute longer.
- After you have whipped the cream, add 1 tablespoon of the brown sugar to it and incorporate.
- Pour your coffee into two mugs, and add a tablespoon of brown sugar into each mug.
- Add a healthy dollop of Bailey’s to each mug and stir.
- Spoon the brown sugar whipped cream onto the top of each mug of coffee. The whipped cream should float on the top. The cream really makes the drink so don’t skimp, pile it on until it looks like the snow piling up on top of everything outside.