No offence to chai, but what is a world without a perfectly brewed coffee? Really. I shudder to think of it. It’s almost like I am in a deep and committed relationship with this classic drink. It’s the first thing on my mind as soon as I wake up and the last to touch my lips before I catch some zzz’s. I know! I may have gone overboard with my drama there, but I mean every bit of it. And, honestly, don’t y’all feel the same?
If you are as crazy about coffee as I am we have reasons to celebrate because guess what? Irish Coffee Day is on the 25th of January. Woohoo! Irish coffees are special as they put a modern twist on a classic hot liquid beverage with original Irish whiskey and for some, the goodness of Baileys. A quintessential after-dinner drink, this one hits the sweet spot of most coffee fans.
So, without further ado, here’s how you can make the perfect Baileys Irish Coffee ghar baithe baithe.
360ml Strong Black Hot Coffee
90ml Irish Whiskey
2 to 3tsp Brown Sugar
45ml Baileys Irish Cream
Take two mugs and fill them with hot water. Let it stand for 1 to 2 minutes. After that, take out the water and fill the mugs with 180ml each of black hot coffee. Now, stir in 45ml whisky in each mug and add 1 to 3tsp brown sugar in each mug until it gets dissolved. Next, pour half of the Irish cream into each mug and stir to mix it nicely. Lastly, finish the recipe by topping it with whipped cream and chocolate shavings for a creamy and chocolaty flavour.
P.S. Here’s how you can make Whipped Cream:
Add Baileys and whipping cream to a chilled bowl. Start beating the mix for approximately 1 to 2 minutes depending on the consistency you want for the drink. If you want the cream to be stiffer, beat it until it has medium to stiff peaks forming. Or, if you want the cream to be loose and frothy enough for coffee moustaches (just how I like it too), beat it until the whipping cream is spoonable.
Trust me, you can’t really go wrong with this drink. Though remember, if you plan to sleep right after, you may want to use decaf coffee for the recipe. I promise it tastes just as yummy.
This article is now only available to subscribers. You can join here.