Kilbeggan® Irish Coffee

1 1/2 parts Kilbeggan® Single Grain Irish Whiskey 3 parts Coffee 1 tbsp Brown sugar syrup Garnish: Whipped heavy cream Grated Nutmeg Brown Sugar Syrup: 2 parts Brown sugar 1 part Water
Rinse coffee mug with hot water and then add brown sugar syrup* and Kilbeggan® whiskey. Fill mug with coffee. Lightly whip heavy cream and pour gently into the mug over the back of a spoon. Garnish with freshly grated nutmeg.

*To make brown sugar syrup, combine 2 parts brown sugar and 1 part water in a saucepan over medium heat. Stir occasionally until sugar is completely dissolved. Remove from burner and let cool. Store refrigerated in an airtight container for up to 3 weeks.
Heat up any cold day with a piping hot Irish Coffee. Start with a steaming cup of Joe and mix in brown sugar and Kilbeggan® Single Grain Irish Whiskey. Top with a swirl of whipped cream for a rich coffee and whiskey drink that tastes delicious morning or night.

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Spiced Holly Highball

ingredients

  • 1 1/2 parts Kilbeggan® Single Grain Irish Whiskey
  • 3 parts Coffee
  • 1 tbsp Brown sugar syrup
  • Garnish: Whipped heavy cream
  • Grated Nutmeg
  • Brown Sugar Syrup: 2 parts Brown sugar
  • 1 part Water

Instructions

Rinse coffee mug with hot water and then add brown sugar syrup* and Kilbeggan® whiskey. Fill mug with coffee. Lightly whip heavy cream and pour gently into the mug over the back of a spoon. Garnish with freshly grated nutmeg.

*To make brown sugar syrup, combine 2 parts brown sugar and 1 part water in a saucepan over medium heat. Stir occasionally until sugar is completely dissolved. Remove from burner and let cool. Store refrigerated in an airtight container for up to 3 weeks.
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  • Prep: 7 m
  • Ready In: 7 m
  • Yield: 1 servings

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The Cocktail Equation

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