This coffee, with a kick, is a perfect meal-ender for windy March weekends. In the summertime, try it blended with vanilla ice cream for a coffee dessert.
Serves: 8Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 1½ cups Irish whiskey
- 4½ cups dark roast coffee
- 12 tsp. brown sugar
- 1 cup heavy cream, whipped
- Pour 1½ ounces of whiskey in each of 8 footed Irish coffee mugs. Stir in 1½ teaspoons sugar in each mug, then pour 6 ounces of freshly brewed coffee in each. Stir well.
- Top each mug with a generous spoonful of whipped cream and serve immediately.