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For a special occasion, what could be better than finishing off your meal with a wonderful Irish coffee? Have it instead of dessert!
Whipping Cream2 tablespoons, level, fresh
Tate & Lyle Demerara Sugar7 g, (1/3 tbsp) - or use ½ tsp Light Cane Sugar
Whisky/Bourbon1 tablespoons, Irish
Ground Coffee2 tablespoons, make up to 200ml using boiing water. Use filtered or instant, according to preference
- First of all, whip the cream until it has thickened slightly.
- Warm an Irish whiskey glass by adding a few drops of just-boiled water, swirling it around the glass, then pouring it away.
- Put the sugar and whiskey in the glass, then stand a metal teaspoon in it. This will prevent the glass from breaking when you add the hot coffee, as it will absorb the heat. Pour in the hot coffee and stir until the sugar has dissolved.
- With the bowl of the teaspoon positioned on the surface of the coffee (not the back of the spoon) pour in the cream. If it is poured into the bowl of the spoon, it will flow neatly over the surface of the coffee. Serve at once.