Irish Coffee Mocktail (Printable)
Rich hot coffee sweetened with brown sugar and vanilla, topped with a floating layer of cold cream and optional warm spices.
# What You'll Need:
→ Coffee Base
01 - 1½ cups freshly brewed hot coffee (medium or dark roast)
→ Sweetener & Flavor
02 - 2 tbsp brown sugar, adjust to taste
03 - ¼ tsp pure vanilla extract
→ Cream Layer
04 - ½ cup heavy cream, cold
→ Garnish
05 - Pinch of ground cinnamon or nutmeg
06 - Shaved dark chocolate
# Directions:
01 - Brew fresh coffee using medium or dark roast beans. Pour evenly into two heatproof glasses or mugs, filling each about three-quarters full.
02 - Stir brown sugar and vanilla extract into the hot coffee until completely dissolved. Adjust sweetness to personal preference.
03 - In a small chilled bowl, whip the cold heavy cream with a whisk until just thickened and pourable, reaching soft peak stage. Avoid overwhipping.
04 - Hold a spoon upside down over the coffee surface and gently pour the whipped cream over the back, allowing it to float on top without mixing.
05 - Dust with ground cinnamon, nutmeg, or dark chocolate shavings if desired. Serve immediately, sipping the coffee through the cream layer.
# Cooking Tips:
01 -
- The cream floats perfectly creating a stunning layered look that impresses everyone.
- You get all the cozy comfort of the original without the alcohol keeping you awake.
02 -
- I learned that whipping the cream too much makes it impossible to pour smoothly.
- Using a warm glass prevents the temperature shock that might crack the mug.
03 -
- Chill your mixing bowl in the freezer for ten minutes to whip the cream faster.
- Pour slowly over the spoon to maintain that distinct separation between layers.