br>To make Vegan Irish Coffee, combine Vegan Irish Cream and whiskey in
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).
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.
Pour Baileys and Kahlua into Irish coffee glass.
Fill glass with hot coffee.
Top with whipped cream and serve.
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
Add coffee, vodka and kahlua to irish coffee cup and sweeten to taste.
Gently float cream on top, add amaretto, and garnish with a cherry.
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.
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.
Add the whiskey and Irish cream to a mug; stir.
Fill mug with hot coffee; stir.
Top with whipped cream.
In a small bowl combine Bailey's and coffee crystals. Microwave on high for 10 seconds. or until melted and dissolved.
In a medium saucepan, over medium heat, melt butter,evaporated milk, sugar and marshmallow cream. Slowly add the Bailey's coffee mixture; stir well. Boil for 5 minutes
Remove from heat and stir in chips and vanilla extract. Stir for approximately 3-4 minutes until smooth. Pour into a foil lined 8x8\" pan. Chill to set.
Combine coffee and Bailey's Irish Cream.
Top with whipped cream and serve.
Makes 1 serving.
Dissolve coffee in whiskey; set aside.
Cream butter until smooth.
Add sugar gradually, beating until fluffy.
Add sour cream, eggs, vanilla and coffee mixture.
Beat until well blended. Stir dry ingredients together and add to butter mixture.
Beat 3 minutes or until smooth.
t room temperature.
Stir Irish whiskey into remaining caramel in