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.
br>To make Vegan Irish Coffee, combine Vegan Irish Cream and whiskey in
o set.
For the Irish coffee, pour coffee into 2 heatproof serving
cup whiskey; stir in coffee crystals.
Add flour mixture
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.
ntil sugar dissolves. Stir in coffee and creamer.
Cover and
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.
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.
Mix the coffee, coffee liqueur and vodka together then pour into glasses. Stir the Irish cream liqueur into the whipped cream then put a big dollop on each glass and serve sprinkled with coffee beans.
Pour Bailey's Irish Cream, Frangelico and Kahlua into an Irish coffee cup and add coffee.
Top with whipped cream and, optionally, allspice (cinnamon and nutmeg).
Fill glass with very hot water to pre-heat, then empty.
Pour hot coffee into hot glass until it is about three-quarters full.
Drop in two cocktail sugar cubes.
Stir until the sugar is thoroughly dissolved.
Add full jigger of Irish Whiskey for proper taste and body.
Top with a collar of whipped cream by pouring gently over a spoon.
Enjoy it while piping hot.
Add the whiskey and Irish cream to a mug; stir.
Fill mug with hot coffee; stir.
Top with whipped cream.
In a large bowl, combine the cookie crumbs, pecans and 1 cup of sugar.
Dissolve coffee granules in the Irish Whiskey in a small cup.
Add the coffee/whiskey mixture and the corn syrup to the dry ingredients, mixing until blended.
Shape mixture into 1-inch balls and roll in the remaining 1/2 cup of sugar.
Store in an air tight container.
Take a wine glass and pour enough of the coffee to fill it just over half way.
Add the sugar and stir until it dissolves.
Add the whisky and stir.
Slowly pour a thick layer of double cream, over the back of a teaspoon, on to the top of the coffee so that it floats on top.
Do NOT stir the coffee, but drink it through the cream.
owl with brown sugar, ground coffee, and l teaspoon salt. Stir