br>To make Vegan Irish Coffee, combine Vegan Irish Cream and whiskey in
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.
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).
Pour Baileys and Kahlua into Irish coffee glass.
Fill glass with hot coffee.
Top with whipped cream and serve.
00b0F. Line 2 baking sheets with parchment paper. For the florentines
nd line 2 baking trays with parchment paper.
Melt butter
cup whiskey; stir in coffee crystals.
Add flour mixture
Beat cream in a medium bowl with an electric mixer until soft peaks form. Refrigerate.
Combine whisky, liqueur and sugar in a small bowl. Pour whisky mixture evenly into 4 heatproof glasses.
Pour coffee evenly into glasses and stir to dissolve sugar. Top coffee mixture with whipped cream.
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.
In a coffee mug, combine Irish cream and Irish whiskey. Fill mug with coffee. Top with a dab of whipped cream and a dash of 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.
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.
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.
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.
edium peaks.
Sift the coffee powder with the remaining confectioners' sugar
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.
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.
Brew the coffee.
Moisten the rim of an Irish coffee cup with lemon juice, and dip into sugar.
Pour the Kahlua and Grand Marnier into the cup, and fill (almost to the top) with coffee.
Top with whipped cream and grated chocolate. Serve immediately.