Brilliant Irish Coffee

Rimmed in Irish mead and crushed chocolate-covered toffee - Hot coffee and whiskey topped with Guinness Whipped Cream


For each mug:

1 bottle Guinness beer (11.2 ounces), room temperature

1/2 cup heavy whipping cream

1/2 teaspoon sugar

1 tablespoon Irish mead (honey liqueour)

1 tablespoon crushed chocolate-covered toffee

Hot coffee

1 teaspoon brown sugar

1 - 2 ounces good Irish whiskey




      The Recipe

In a medium saucepan, heat beer carefully over medium high flame (it will foam up, so stir it/blow on it).  When it is done foaming, turn heat to medium high and allow to boil 12-15 minutes without stirring.  You'll be left with about two tablespoons of thick Guinness.  Set aside.

Whip cream until soft peaks form, adding 1/2 teaspoon sugar.  Fold in reduced Guinness.

Put Mead in a small saucer and the toffee in another.  Dip mug rim in Mead, then coat with toffee.  Fill the mug 2/3 up with hot coffee and stir in brown sugar.  Add 1 - 2 ounces of whiskey.  Top with Guinness whipped cream, and if you like, a few more sprinkles of toffee. 



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Copyright © by Robin Benzle. All Rights Reserved