Woohoo! It's the first Saturday in December. You might be headed off to the mall -- or your desktop -- for some Christmas shopping, but if you're staying home this morning, I recommend a nice, cozy coffee cocktail. This is one of my variations on the classic Irish coffee. It requires the magical ingredient of Sugarland's Butter Pecan Sippin' Cream (accept no substitute).
My stepdaughter and her pal introduced me to this delightful cream liquor last spring, and it's a game changer. I recommend it on your morning oatmeal. NO, I REALLY DON'T. I'M JUST KIDDING.
It's great in coffee though. (And other cocktails as well.)
I call this the Dublin Irish Coffee. For no actual reason, except I love Dublin and it's in the south of Ireland, and sippin' cream sounds like it's from the south--and that's how my brain works after a couple of these coffees.
Ingredients
coffee (I love those nut blends like hazelnut, but suit yourself)
a shot of Irish (whisky)
a teaspoon of brown sugar (or two)
a shot of Sugarland's Butter Pecan Sippin' Cream
two shots of heavy cream
a dollop of whip cream
Directions
brew the coffee
rinse your mug with hot water, dump the hot water out, add the sugar, whisky, hot coffee, stir to melt the sugar, then add heavy cream, sippin' cream, stir gently, top it with whipped cream. Give up all thoughts of leaving the house. THERE'S PLENTY OF TIME TO SHOP.
This sounds so delicous - I can't wait to try it!
ReplyDeleteSounds very tasty.
ReplyDeleteI should give you my Amaretto buttery crumble recipe. Which means that I really love you because I keep this one very close to my heart! :P
ReplyDelete