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Irish Coffee

Invented by Joseph Sheridan in Foynes, County Limerick, Ireland when it was the European terminus for the transatlantic flying boats, Irish Coffee is a delicious after dinner drink, when done properly. If you have been served a drink called Irish Coffee with a glob of semi solid white stuff from an aerosol can sitting like a meringue over the top of a brown swirling mix, you have been conned.

Ingredients: (Serves 1)
Strong Hot Black Coffee;
Irish Whiskey (single or double measure to your taste)
Spoon of Sugar
Whipping Cream.

Method:
Warm a wine glass (350-400ml).

Put whiskey, coffee and sugar in the glass, fill to within 15mm -20mm (1/2 to ¾ inch) from the top. Stir well to dissolve the sugar. Let the mix come to rest before pouring the cream.

The most critical part of getting the Irish Coffee looking good is the texture of the cream. If you whip the cream and then place in the fridge for a few hours it will become almost solid. Therefore, just before making the Irish Coffee, whip the cream until thick but still pours like thick oil. This means whip for a bit, stop and check, if not thick, whip again and check. Be sure to stop before the cream starts to form peaks.

Using a spoon turned upside down over the coffee mix with edge of the spoon just touching the surface of the coffee, gently pour the cream over the back of the spoon and it will float on the coffee without mixing. Pour till cream is just below the rim of the glass. Serve immediately.


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