Gingerbread Irish Coffee
During the holidays, an Irish coffee goes down a treat. I feel like it’s the cool sibling of the espresso martini — it comes in a mug and there’s nothing “martini” about it. The whiskey gets added to coffee and finished with cream.
Gingerbread this time of year makes everything better, so I’ve spiked the coffee with gingerbread syrup and the whip cream, too.
Enjoy for apres-ski or on Christmas morning before opening all your presents.
Makes 2-3 drinks.
Ingredients:
2 cups brewed hot coffee, drip coffee
80ml Irish whiskey, such as Jameson
2-4 tbsp gingerbread sugar syrup, depending on sweetness level
Gingerbread sugar syrup:
150g caster sugar
150ml water
2 tbsp gingerbread spice blend, recipe here
Gingerbread Whip Cream:
300 ml thickened cream, or heavy whipping cream
1/2 tsp vanilla extract
1-2 tbsp gingerbread sugar syrup, depending on how sweet you like it
Method:
To make the gingerbread sugar syrup: combine sugar, gingerbread spice and water in a small pot or pan and stir as it comes to a simmer. Simmer on medium heat for 10 minutes, stirring every now and then, until it reduces in half and becomes a syrup and resembles maple syrup. Pour into a measuring cup and set aside.
To make the gingerbread whip cream: combine chilled whipping cream, gingerbread sugar syrup (start with 1 tbsp and add more if you like) and vanilla in a mixing bowl. Whip on medium-high speed using an electric hand whisk for about 5 minutes, or until it’s stiff and super fluffy. Keep in the fridge until ready to use.
To make the irish coffee: brew 2 cups of black coffee and stir in gingerbread sugar syrup. Start by adding 2 tbsp and tasting for sweetness. Add another tablespoon if it’s not sweet enough, I ended up adding 4 tbsp all together. Add Irish whiskey and stir to combine. Taste and make sure it’s delicious.
To assemble: divide the Irish coffee between two mugs. Add a dollop of whip cream on top, or pipe it on using a piping bag. Garnish with pieces of gingerbread caramel chocolates, or gingerbread cookies, or simply a dusting of gingerbread spice. Enjoy straight away! To serve, the coffee should be hot and the cream should be cold.
