Caramel Irish Coffee, a delightful variation of the classic Irish Coffee, has its roots in the rich traditions of Irish hospitality and culinary innovation.
The original Irish Coffee was created in the 1940s by Joe Sheridan, a chef at Foynes Airport in Ireland, to warm and comfort weary transatlantic travellers. This iconic beverage, combining hot coffee, Irish whiskey, sugar, and a floating layer of cream, quickly became a symbol of Irish warmth and generosity.
The caramel variation emerged as a modern twist, adding a luxurious layer of sweetness and depth to the original recipe. By incorporating caramel syrup, this contemporary version enhances the classic’s comforting flavours, making it an even more indulgent treat, especially during the colder winter months.
Ingredients
- 35ml Irish whiskey
- 120ml freshly brewed hot coffee
- 15ml caramel syrup
- 30ml double cream
- 1 tsp brown sugar
- Caramel drizzle
Method
- Pour 35ml of Irish whiskey and 15ml of caramel syrup into the glass. Stir gently to combine.
- Pour in 120ml of freshly brewed hot coffee. Add 1 teaspoon of brown sugar and stir until dissolved. The sugar helps the cream float on top, creating the iconic layered look of Irish coffee.
- Lightly whip 30ml of double cream until it’s thick but still pourable. Slowly pour the cream over the back of a spoon to float it on top of the coffee mixture. This technique ensures a smooth and even layer of cream.
- For an extra touch, drizzle some caramel sauce on top of the cream.
- Enjoy your Caramel Irish Coffee while it’s still hot.
Tips for the perfect Caramel Irish Coffee
- Opt for high-quality Irish whiskey, fresh coffee beans, and real double cream.
- Don’t over-whip the cream. It should be thick but still pourable to create the perfect layer.
- Ensure the brown sugar is fully dissolved in the hot coffee before adding other ingredients.
- To achieve the classic layered look, pour the whipped cream over the back of a spoon. This technique helps the cream float on top of the coffee mixture.
- For an authentic touch, make your own caramel syrup by heating 200g of granulated sugar and 60ml of water in a saucepan over medium heat. Stir until the sugar dissolves, then stop stirring and let the mixture simmer until it turns a golden brown colour. This process typically takes about 8-10 minutes. Once the desired colour is achieved, carefully add 120ml of double cream to the pan. Stir continuously until the cream is fully incorporated and the caramel is smooth. Finally, add 30g of unsalted butter and stir until melted and combined.
- Adjust the amount of caramel syrup to your taste. Start with 15ml and add more if you prefer a sweeter drink.
