Prep time: 5 minutes | Cook time: 15 minutes | Serves: 1
Ah, the holiday season: that time of year when everyone's a little extra cheery, we can rationalize eating a glutinous amount of comfort food, and day drinking is fully acceptable, if not encouraged.
When it's cold outside, and you're trapped at home with your extended family, there's no better way to start your day than with a hot cup of booze-spiked, well, anything really.
But this Irish coffee, courtesy of Teeling Irish Whiskey, really kicks day drinking up a notch – it ain't exactly dumping Bushmills into your Nescafe for a little rocket fuel. In fact, it's so tasty it's just as good for an after-dinner dessert as it is for a breakfast pick-me-up.
Made with orange-zested cream, homemade spiced stout syrup (to make it even more Irish), and freshly grated nutmeg, this cocktail might take an extra few minutes to prepare than a 'traditional' Irish coffee, but it's dangerously easy to drink – it's thick and creamy and tastes like Christmas on the Emerald Isle.
- 40 milliliters Irish whiskey (Teeling small batch)
- 120 milliliters Coffee (freshly brewed, robust)
- 20 milliliters Spiced stout syrup*
- Orange zested cream
- Freshly grated nutmeg (for garnish)
Spiced stout syrup (makes approx. 3 pints)
- 2 Pints (32oz) Irish stout (Guinness or similar)
- 4 Cups Demerara sugar
- 1⁄2 cup whole cloves
- 1⁄2 cup Pimento/allspice
- 3 Cinnamon sticks
- 1 Whole orange zest
- 2 inches ginger, freshly grated
- 1 Pinch of salt
- 3 Whole star anise pods
For the Irish Coffee
- Preheat glass with some warm water and discard.
- Add the whiskey, stout syrup, brewed coffee and stir to combine.
- Warm a large spoon and gently pour the cream over the back of the spoon and onto the coffee.
- Garnish with a light dusting of grated nutmeg and enjoy!
For the spiced stout syrup
- Add all ingredients to a saucepan and bring to the simmer, allow to simmer for 10 minutes.
- Remove from heat and allow to steep for 5 minutes.
- Strain through a fine sieve and cheesecloth and bottle. (Keeps for 2 weeks refrigerated).