This Irish Iced Coffee is a cocktail for all the moments you’ve been tempted to drop a shot of whiskey into your morning brew. Top with whipped cream and enjoy!
It feels a little silly to post a recipe for an Irish coffee, since I’m pretty sure you already know what to do. This is a drink for all the moments you’ve thought, I need something stronger than this coffee. A drink for all the times you’ve felt like you need to be energized and sedated simultaneously.
The formula is simple: coffee (duh), a shot of whiskey, a little something for sweetness, and whipped cream on top. Although Irish coffee is traditionally served hot, I enjoy mine over ice. I’m just an iced coffee sorta gal.
Different ways to make Irish coffee:
Some recipes call for Bailey’s in addition to the whiskey, but I prefer to keep mine simple. I usually opt for Jameson, but any Irish whiskey you have knocking around in the cabinet will do. Similarly, I usually use maple syrup to sweeten my Irish coffee, but you can use regular sugar, brown sugar, or just about anything else.
Of course, as with all things, this recipe is best with fresh whipped cream. However, I’ve only indulged in Irish coffee during the deepest, most dehydrated throes of hungover exhaustion. Therefore, I fully condone the use of whipped cream from a can here if needed.
I don’t consider the whipped cream optional, though. You really need the sweetness and creaminess to cut the acidity of the coffee and liquor. If you want to drop a shot of whiskey into your coffee and drink it on its own, that’s your prerogative, but it’s not a true Irish coffee.
While the origins of this drink are debated, I like to imagine it started just the way I enjoy them now: tired, dehydrated, and probably a little bummed out. Maybe with a little breakfast sandwich afterward. Always feeling a little better by the end of the drink.
More cocktail recipes:
Raspberry Bee’s Knees Cocktail
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PrintIrish Iced Coffee
This Irish Iced Coffee is a cocktail for all the moments you’ve been tempted to drop a shot of whiskey into your morning brew. Top with whipped cream and enjoy!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
Ingredients
- 6 ounces (¾ cup) freshly brewed double-strength coffee, cooled (or regular-strength cold brew)
- 1 ½ ounces (3 tablespoons) Irish whiskey
- 2 teaspoons maple syrup or sugar
- Ice
For the whipped cream:
- ½ cup heavy whipping cream
- 2 teaspoons maple syrup or powdered sugar
- ½ teaspoon vanilla extract
Instructions
- In a large jar or cocktail shaker, combine the coffee, whiskey, and maple syrup. Fill the jar with ice, put the lid on, and shake vigorously for about 30 seconds, or until the jar feels frosty and chilled.
- Fill a tall glass with fresh ice. Strain the iced coffee into the glass, leaving about an inch of room at the top.
- In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, combine the heavy whipping cream, maple syrup and vanilla extract. Beat on high speed for 2-3 minutes, or until the cream forms soft peaks.
- Spoon the whipped cream over the iced coffee (it’s best with fresh, but there’s no shame in using canned). Bottoms up!
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