January 25: National Spike Your Coffee Day
We love coffee, we love liquor, we love it even more when the two come together into a deliciously warming beverage!
Supposedly, Irish Coffee originated back in 1942 when cold, wet, weary travelers exited their flight and returned to the terminal. After their flight was forced to return to land due to inclement weather, Joe Sheridan, a chef at the Foynes airport terminal’s restaurant and coffee shop was asked to serve the returning passengers something warm. His guests were delightfully warmed with hot coffee, spiked with whiskey, and topped with whipped cream. According to legend, one of the passengers asked him, “Is this Brazilian coffee?” and Joe laughed and replied, “No, it’s Irish Coffee.”
10 years later, having enjoyed the Irish classic at Shannon Airport, travel writer, Stanton Delaplane, brought Irish coffee stateside. Delaplane teamed up with Jack Koeppler, the owner of the Buena Vista bar in San Francisco, to bring Joe’s famous Irish coffee to the States. After much trial and error with the boozy java, getting the flavor profile just right and working the tricky art of floating the cream, they nailed it and added it to the menu. It wasn’t long before the caffeine concoction took off and spread nationwide.
While many enjoy an Irish Coffee as an after dinner treat, who’s to say you can’t have a shot of whiskey in your morning cup? Certainly not recommended if you’re commuting to work, but for a weekend brunch? Oh, yeah! We can’t think of anything warmer or more comforting than a nice Irish Coffee.
We recommend a 10oz, glass, footed coffee mug. Start with a warm glass, either out of the dishwasher or rinsed with hot water.
- 8 oz hot, fresh brewed coffee
→ you’re preference, but use good-quality coffee
- 1 -3 tsp brown sugar
→ Sugar in the Raw is good substitute; use white if that’s what you’ve got
- 1 oz Irish Whiskey
→ technically it should be Irish Whiskey, use your favorite brand. Would another whiskey work? Yes, I suppose.
- 1/2 c heavy whipping cream, whipped or foamed
→ this is not the time for your hand or stand mixer. If you prefer your cream whipped, use a whisk til it just begins to hold. If you prefer it foamed, a tight, gentle foam will sit atop the beverage better than airy foam with large bubbles. It’s been noted that heavy whipping cream that is 48 hours old will perform better than fresh.
Brew coffee as you prefer: drip, french press, aeropress.
Fill the warmed 10oz mug with coffee.
Add sugar; stir to dissolve.
When the coffee stops swirling from stirring the sugar, it’s time to top with cream. Slowly, carefully pour the cream over the back of a spoon to gently float atop the coffee.
Cheers! Did you make this beverage? Snap a pic and hashtag it #coffeeandcocktailswithmc. We love to see your creations on Facebook.