Give your Irish Coffee the creme brûlée touch with this Crème Brûlée Irish Coffee! True me- it adds a delicious caramelized flavor to the classic coffee cocktail. And who doesn’t love the satisfying crack of breaking a creme brûlée? But in this case you cracking into a boozy beverage!
- 4 oz hot coffee
- 1 1/2 oz Irish Whiskey
- 1 tsp Demerara sugar, you can also use white sugar
- 1 cup heavy cream, whipped- about 1 oz or so per coffee
- vanilla extract or seeds from 1/8 of a vanilla bean
- 1/2 tbsp sugar
brands I used:
- coffee- Red Bay Coffee Brazilian Cake Lady
- Irish Whiskey- Tullimore Dew- It’s what they used at the Buena Vista!
- cream- Because there are only a few ingredients, I like to use a really good quality cream so I used Straus Creamery cream, it’s super rich.
- Brew coffee.
- Temper glasses by adding hot water to the glass to heat it.
- Add 1 cup heavy cream to a container with vanilla extract or vanilla bean seeds. With a milk frother or whisk, while until until heavily whipped. This will make enough whip cream for a few Irish Coffees
- Dump glass of hot water. Add coffee to the glass.
- Stir in the Demerara sugar.
- Top with a few spoonfuls of whipped cream, about 1 oz
- Sprinkle white sugar into the center of the whipped cream.
- Working quickly, torch the sugar until it caramelizes.
- Enjoy. Cheers!
- Be cautious with the kitchen torch. Be sure not to touch the glass edge with the torch flame, it can make the glass very hot to sip.
- Demerara sugar adds a great flavor to an Irish Coffee, but you can also use tubinado, brown sugar or white sugar.
Keywords: coffee, whiskey, Irish, st Patricks day,