2shotsespresso or 50 ml brewed instant coffee, hot
100mlwhole (full-fat) milk
25mlIrish whiskey
30gwhipped cream
1pinchnutmeg, or cinnamon or cocoa powder
Optional
1teaspoonsugar, or sweetener
1tablespoonchocolate or toffee sauce, for serving
Instructions
Prepare the coffee.
Heat up and froth the milk. Leave it to set for a minute or two until you see clear line where the foam has separated from the milk.
Add whisky in a latte glass, add coffee and mix. Add forthy hot milk.
Top with fresh whipped cream and nutmeg and serve.
Notes
Possible swaps & variations:
Plant-based milk – almond, oat, rice or soy milk will work well in this recipe.
Decaff - use decaffeinated coffee.
Alcohol-free - use Irish coffee syrup or whiskey-flavoured syrup instead of Irish whiskey.
Iced version - add cold coffee and milk and serve on ice.
About storage:This drink is for immediate consumption, do not reheat it.If you need to keep it for later, place it in the fridge once cooled down (without the whipped cream) for up to 2 days. Don't reheat it. Serve it on ice and with fresh whipped cream.