It’s March and I am going Irish! I have a SIMPLE version of Irish Coffee. Warning for you out there who are coffee aficionados…I do also enjoy a cup of dark, rich, and smooth coffee…but TEA is my beverage choice. And then give it to me, “On ice”. I know ICE is so Americano! So my Irish Coffee is going to be on ice, too. To make a great iced coffee you must Cold Brew the coffee beans overnight, allowing that long-slow method to brew a deep, smooth flavor, removing any acidity & bitterness. Then by adding cream to the cold brewed coffee you increase that velvet smooth taste. Are you wishing you had a cup right now? Ok, let’s crank it up a notch by adding whiskey.
Are you with me still? One of my favorite coffees is Irish Coffee, it’s good hot but especially tasty on ice.
But first…Irish Coffee has quite a history, as Wikipedia puts it…
“Although different variations of coffee cocktails pre-date the now-classic Irish coffee by at least 100 years, the original Irish coffee was invented and named by Joe Sheridan, a head chef in Foynes, County Limerick but originally from Castlederg, County Tyrone. The coffee was conceived after a group of American passengers disembarked from a Pan Am flying boat on a miserable winter evening in the 1940s. Sheridan added whiskey to the coffee to warm the passengers. After the passengers asked if they were being served Brazilian coffee, Sheridan told them it was “Irish coffee”. Stanton Delaplane, a travel writer for the San Francisco Chronicle, brought Irish coffee to the United States after drinking it at Shannon Airport, when he worked with the Buena Vista Cafe in San Francisco to start serving it on November 10, 1952, and worked with the bar owners Jack Koeppler and George Freeberg to recreate the Irish method for floating the cream on top of the coffee, sampling the drink one night until he nearly passed out. …”
makes 16 oz Moonshine
- 4 packets Instant espresso coffee, (are you surprised? I said QUICK), or espresso/dark roast made using a K-cup, that’s also fast. (Cafe Bustelo brand was 99 cents, at the grocery store, for a whole box of 6 packets, and it is tasty!
- 12 oz Hot water, just under boiling. Make it strong with less water because this will dilute with the ice.
- 4 oz Bailey’s Irish Cream Coffee liqueur
- (Secret ingredient!) 2-3 tsp Sweetened Condensed Milk (note: this is Not evaporated milk)
- Whipped Cream, a small dollop (what can I say, American!) I used heavy cream whipped to a soft peak, made with only a dab of powdered sugar & drop of vanilla (not to mask the Moonshine)
- cubed ice
Make your strong coffee in a larger glass container, a mason canning jar works great, then cool in refrigerator. Add Bailey’s Irish Cream Coffee liqueur and Sweetened condensed milk. Stir or shake. Refrigerate with a lid. That’s it…SIMPLE Irish Moonshine. **To served: Stir or shake and pour over ice. Since cream is already in the Bailey’s liqueur you can drink as-is or add whipped cream to the top.
In making your Moonshine mix…if Bailey’s Irish Cream liqueur or a similar brand is NOT available in your area, USE real cream and Irish whisky to taste (Jameson Irish Whiskey)
Print your Freebie Irish Moonshine labels HERE to share with leprechaun who drop by your
pub home in March.
For sharing, I made up a BIG batch (32 oz) of Irish Moonshine…
SPRING stamped silver spoon DIY 2015 post HERE.
Have a fun Saint Patrick’s Day!
Thanks for dropping by Lakeside Pub!