How To Make Brown Sugar Irish Coffee
Served with a whipped cream topping, this Irish coffee comes with a dash of whiskey and brown sugar syrup for a blend perfect for St. Patrick’s Day!
Place the brown sugar and water in a small saucepan and bring to a boil over medium-high heat.
Cook until the brown sugar dissolves. Remove from heat and allow to cool to room temperature.
Using a stand mixer with a whisk attachment, or using a hand-held whisk, whisk the cream with ¼ cup of the cooled brown sugar syrup until it hits the ribbon stage.
When lifting the whisk, a bit of the thickened cream falls back in a ribbon, keeping its shape for 1 to 2 seconds before dissolving on the surface.
Place the coffee and whiskey in an Irish coffee glass or desired mug along with ½ ounce of brown sugar syrup. Use more or less of any according to taste.
Top with plenty of the whipped cream and serve. Enjoy!
- Calories: 1444.11kcal
- Fat: 88.08g
- Saturated Fat: 54.82g
- Monounsaturated Fat: 25.45g
- Polyunsaturated Fat: 3.27g
- Carbohydrates: 148.90g
- Sugar: 147.35g
- Protein: 5.19g
- Cholesterol: 326.06mg
- Sodium: 142.79mg
- Calcium: 284.43mg
- Potassium: 427.20mg
- Iron: 1.12mg
- Vitamin A: 978.18µg
- Vitamin C: 1.43mg
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