Maple Cream Irish Coffee
My Maple Cream Irish Coffee brings a taste of New England to the classic warm cocktail! Real Vermont maple comes together with Irish whiskey, and you'll really love the unique garnish. It's one of my six New England-inspired Irish coffees!
Servings: 1 drink
Calories: 710kcal
Ingredients
- ½ cup cold heavy whipping cream
- 1 tablespoon maple sugar plus extra to sprinkle on top
- 1½ ounces Irish whiskey
- 1½ ounces maple cream liqueur
- 4 ounces hot, strong brewed coffee
- 3 mini pancakes (frozen or see below for a recipe)
Instructions
Prepare the cream:
- Pour the ½ cup cold heavy whipping cream into a small bowl. Use a hand mixer to beat the cream for one to two minutes—it should be thickened but still pourable, like the texture of melted Ben & Jerry's ice cream.
- Hold the cream aside.
Warm the glass and add sugar:
- Run hot water into an Irish coffee glass two or three times until the glass is warmed. Shake out any excess water, and dry the outside.
- Spoon 1 tablespoon maple sugar into the bottom of the Irish coffee glass.
Add the alcohol:
- Pour the 1½ ounces Irish whiskey and 1½ ounces maple cream liqueur into the glass.
Add the coffee:
- Pour the 4 ounces hot, strong brewed coffee into the glass. Use a spoon to gently stir the ingredients together.
Add the cream:
- Slowly pour the thickened cream over the back of warm spoon onto the top of the coffee. It should float on the top to create a thick, creamy top to the drink.
Garnish and serve:
- Sprinkle a little maple sugar on top of the cream. Skewer 3 mini pancakes (if they're frozen, thaw them first in the microwave or toaster oven) onto a cocktail pick. Add the pick to the glass so that the pancakes sit on the rim.
- Serve the Maple Irish Coffee immediately.
To make mini pancakes from scratch:
- Mix together 1 tablespoon of sugar, ¾ teaspoon of vanilla extract, ⅓ cup of all-purpose flour, ½ teaspoon of baking powder, a pinch of salt, and ¼ cup of milk in a small bowl.
- Heat a griddle or nonstick pan over medium-high heat; when it's hot, add in a little butter to melt. Drop tablespoonfuls of pancake batter in the hot pan or skillet; cook them for a minute or so on each side, until they're golden brown. Remove them and let them cool.
- This will make about a dozen mini pancakes—save the rest in the fridge or freezer for future Maple Irish Coffees or for a snack.
Notes
- Choose an Irish coffee glass with an 8-ounce capacity or larger for this recipe.
- Use frozen mini pancakes for the garnish, or see the recipe card for directions to make your own!
Nutrition
Serving: 1drink | Calories: 710kcal | Carbohydrates: 37g | Protein: 4g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 39mg | Potassium: 210mg | Sugar: 36g | Vitamin A: 1749IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 0.4mg
