I really enjoy spiked coffee, it’s the best of both worlds, you get to have delicious coffee with the added bonus of a bump. Until somewhat recently I reserved treats like the B52 or Monte Cristo for dessert in the evenings, but I’ve since decided that was narrow minded of me and therefore started to welcome boozy coffee into my morning routine during the holidays. Irish coffee just makes sense for my family, we’re not only part Irish, but we always have coffee, whipping cream, rye, and maple syrup on hand. Always!
This recipe has some bite, so if you’re looking for a more easy drinking coffee perhaps you should check out one of the creamy liqueur-based blends linked above.
Canadian-style Irish Coffee
½ cup whipping cream
2 Tbsp + 1 tsp maple syrup
2 oz Canadian whisky
1 dash Angostura aromatic bitters, optional
4 - 6 oz hot strong coffee
Using a whisk or electric mixer, whisk whipping cream until stiff peaks form. Whisk in 2 Tbsp maple syrup. Set aside. If making ahead, whipped cream will keep well, covered and refrigerated for up to 2 days.
Add whisky, maple syrup and bitters to a heat-proofed mug. Pour in coffee. Top with a dollop of the maple whipped cream.