Snickerdoodle Irish Coffee

5 from 1 vote. Tap stars to vote

A Connecticut take on the traditional hot drink, Snickerdoodle Irish Coffee has a sweet and cinnamony flavor, just like the cookie. It's one of my six New England-inspired Irish coffees!

Prep Time5

Total Time5

Course: cocktails, Drinks, St. Patrick's Day, Winter Drinks

Cuisine: American, Irish

Servings: drink

Calories: 728kcal

Author: Nancy Mock

Equipment

Ingredients

½ cup heavy whipping cream, cold
1 tablespoon granulated sugar
½ teaspoon cinnamon
1 dash grated nutmeg plus extra for dusting
1½ ounces Irish whiskey
1½ ounces Baileys Irish cream
2 teaspoons pure vanilla extract
4 ounces hot, strong brewed coffee
1 tall cinnamon stick for garnish

US Customary - Metric

Instructions

Prepare the cream:

Pour the 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.
Blend the sugar, cinnamon, and nutmeg together. Then spoon the mixture into the bottom of the warm glass.

Add the alcohol:

Pour the Irish whiskey, Baileys Irish cream, and vanilla extract into the glass.

Add the coffee:

Pour the hot, strong 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 grated nutmeg on top of the cream, and add a tall cinnamon stick to the drink.
Serve the Maple Irish Coffee immediately.

Notes

Choose an Irish coffee glass with an 8-ounce capacity or larger for this recipe.
Use a tall cinnamon stick as a garnish in the drink, or you can also use a shamrock cocktail pick.

Nutrition