Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 4

Irish coffee with Baileys vanilla cream recipe

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Ready in 20 minutes

142ml carton double cream
Seeds of 1 vanilla pod
2 tbsp Baileys Irish Cream
Freshly made-up coffee
4 measures Irish whiskey
4 tsp dark muscovado sugar

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1. Whip the cream with the sugar, vanilla seeds and Baileys, until thick but not stiff.
2. Put a metal teaspoon into each serving glass and fill with boiling water. Leave for a few minutes to warm the glasses. Make up the fresh coffee.
3. Pour away the water and add a measure of Irish whiskey and 1 teaspoon dark muscovado sugar to each glass. Fill just over three-quarters full with the coffee and stir. Spoon the cream over the back of another spoon straight onto the hot coffee to give a thick layer.

Irish coffee with Baileys vanilla cream recipe

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