br>To make Vegan Irish Coffee, combine Vegan Irish Cream and whiskey in
Line 2 baking sheets with parchment paper. For the florentines, mix corn
Pour Baileys and Kahlua into Irish coffee glass.
Fill glass with hot coffee.
Top with whipped cream and serve.
cup whiskey; stir in coffee crystals.
Add flour mixture
ntil sugar dissolves. Stir in coffee and creamer.
Cover and
Pour enough Creme de Cacao in the bottom of a coffee cup to just coat the bottom of the cup.
Add the Irish whiskey.
Fill the cup with coffee leaving room for the whipped cream.
Using a swirling motion, top the coffee with whipped cream.
Drizzle Creme de Cocoa on the whipped cream.
Enjoy.
00b0F. Line 2 baking sheets with parchment paper.
Beat egg
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.
ugar in a large bowl with an electric mixer until pale
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.
ins.
Meanwhile, for the coffee cream filling, combine coffee and cocoa powder
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.
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 liqueur to coffee and reheat if necessary. Top the coffee with whipped cream and drizzle of creme di menthe. Garnish with a cinnamon stick and serve.
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.
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