AD | This post contains affliate marketing links.
This recipe for an Irish Iced Coffee is something I came up with when I was trying to finish a bottle of Bailey’s that had been in my fridge for too long. In short, it’s delicious and now one of my favourite summertime treats! I love to have this as an afternoon drink, but served alongside a biscuit, some cake or a piece of shortbread, it could be a cute little dessert.
You’ll need a mixer or a stick blender with a whisk attachment for this recipe. If you don’t have it, you can use a wire whisk to whip the Bailey’s and cream by hand, but be warned that it will be quite a bit of effort. You’ll also need a cocktail shaker if you’ve got one, but if you don’t, you can just cool the coffee and the milk over ice and strain it into the glass with fresh ice when you’re ready to serve.
Ingredients
- 75ml strong coffee or espresso
- Ice
- 350ml Milk
- 50ml Bailey’s Irish Cream Liqueur
- 50ml double cream
- Dark chocolate to serve
Method
- Whip the cream and Bailey’s Irish Cream Liqueur together using the whisk attachment of a mixer or a stick blender until it’s just whipped with soft peaks, but not too stiff. A slightly still pourable consistency that’s just whipped enough to float on top is what we’re looking for here, but don’t get too caught up in it. If you whip it until it’s more stiff, you can still use it.
- Pour the coffee and the milk into a cocktail shaker with ice and shake vigorously to cool.
- Fill a glass with ice and pour the milk & coffee mixture into the glass. Top it with the whipped cream mixture.
- Grate dark chocolate across the top and serve with a straw.
