br>To make Vegan Irish Coffee, combine Vegan Irish Cream and whiskey in
aking sheets with parchment paper. For the florentines, mix corn flakes
cup whiskey; stir in coffee crystals.
Add flour mixture
ntil sugar dissolves. Stir in coffee and creamer.
Cover and
Pour Irish whiskey into Irish coffee mug.
Drop in one lump of sugar.
Fill with strong, hot black coffee.
Stir.
Pour whipped cream off back of a teaspoon, so cream stays on top of coffee. Sip coffee through cream.
Place the brown sugar in the bottom of a glass Irish coffee mug.
Add the whiskey; stir until blended.
Fill the mug with the coffee until the mixture comes to 1/2 inch from the rim.
Mix carefully.
Whip the cream with the sugar in a medium size bowl until it barely forms peaks.
Lay dollops of the cream mixture on top of the coffee.
Sip the coffee through the cream.
Yields 1 serving.
Whip the heavy cream with 4 teaspoons of sugar and vanilla. Keep chilled.
Make full strength coffee and pour into 6 Irish coffee mugs.
Fill each cup to within one inch of the top.
Add 1 teaspoon sugar and stir.
Into each mug pour 1 jigger of Irish whiskey.
Then add 3 tablespoons of whipped cream and serve.
Place sugar on a plate or shallow bowl. Lightly wet the rim of an Irish coffee glass with a moistened paper towel. Dip the rim in sugar to coat.
Pour Irish whiskey into the prepared glass. Fill with coffee to within 1/2 inch of top. Add sugar and stir. Top with whipped cream.
Put the whiskey into a stemmed Irish coffee glass or a mug. Fill with coffee. Stir in Splenda and top with whipped cream. Yield: 1 serving.
In a 5 cup blender or food processor, sprinkle unflavored gelatin over cold milk and let stand 3 to 4 minutes.
Add hot milk and process at low speed until gelatin is dissolved (about 2 minutes).
Add sugar, coffee powder, whiskey and creme de cacao. Process at high speed.
Add ice cubes 1 at a time until melted. Pour into Irish coffee mugs or dessert dishes.
Chill until set.
Place dark chocolate in Irish coffee mug and microwave until melted, about 1 to 1 1/2 minutes. Add hot brewed coffee and stir well, until chocolate and coffee are well blended. Add whiskey.
Top with a dollop of whipped cream, then drizzle creme de menthe on top of the whipped cream mound. If desired, garnish with chocolate shavings or cocoa powder.
Serve hot.
Pour Baileys and Kahlua into Irish coffee glass.
Fill glass with hot coffee.
Top with whipped cream and serve.
Beat whipping cream, powdered sugar and vanilla in a chilled 1 1/2-quart bowl until stiff; refrigerate.
Prepare coffee as directed.
Heat 2 mugs in boiling water; drain.
Place 2 tablespoons whiskey and 1 to 2 teaspoon of sugar in cup and stir. Pour hot coffee into each mug and top with whipped cream.
Serve immediately.
ins.
Meanwhile, for the coffee cream filling, combine coffee and cocoa powder
n prepared pans.
Bake for 10 mins. Reduce oven temperature
nto prepared ramekins.
Bake for 25 mins, until toothpick inserted
Bring water to rolling boil.
Add coffee.
Boil for 2 hours. Throw in horseshoe (if it sinks, it ain't ready).
FOR THE COFFEE CAKE: Preheat oven to 400
f the glass. Do this for about 20-30 seconds.
owl with brown sugar, ground coffee, and l teaspoon salt. Stir