Irish coffee with Baileys cream

Name: Irish coffee with Baileys cream
Yield: Serves 4
Cuisine: British recipes
Ingredients: 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

Easy
January 2006

Easy
January 2006

Serves 4
Ready in 20 minutes

This Irish coffee recipe uses Baileys, and puts a modern twist on a classic dessert drink. It has rich aromas of vanilla balancing the bite of quality Irish whiskey…

Save recipe

Save recipe Print

Ingredients

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

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

Method

Whip the cream with the sugar, vanilla seeds and Baileys, until thick but not stiff.
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.
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.

Method

Whip the cream with the sugar, vanilla seeds and Baileys, until thick but not stiff.
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.
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.

Fancy getting a copy in print?

Subscribe to our magazine