my mum makes great irish coffee but will not tell me her recipie. \r\n\r\nwhat do you put in yours?

This question should be in recipe or coffee section \r\n\r\nAs for the Irish coffee - this is how I usually make it:\r\n\r\nI take 1 measure of Irish Whiskey + 1 tsp of raw sugar + 1 heaped dsp of whipped cream. I make hot strong coffee, then pre-warm a glass and add whiskey in it. Add the sugar and stir in the coffee. Then float the whipped cream on top and do not stir coffee after adding the cream. Irish coffee is to drink through the cream.

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Coffee, coffee...\r\nMore coffee!

Classic Irish Coffee\r\n- 2 oz Bushmills Irish Whiskey\r\n- 2 teaspoons brown sugar\r\n- 5 - 6 oz freshly brewed strong black coffee \r\n\r\nStir thoroughly and top off with a layer of heavy whipping cream, poured gently over the back of a spoon.

This is how I make it:\r\n\r\n1 ounce Irish whiskey\r\n1 teaspoon sugar\r\n4 ounces hot coffee\r\nDapple of heavy cream\r\n\r\nPre-heat coffee glass with hot water, then empty. Add sugar and coffee to glass; stir or muddle to melt sugar. Add whiskey, and float the whipped cream of honey-like consistency on top of drink.

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Wine is for aging, not coffee

I tried both recipes by Ice and Sunil and they are wonderful!

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Coffee, coffee...\r\nMore coffee!

Irish coffee I usually have at the coffee bar not far from my home is the best. Honestly, I cannot make such coffee...

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Nothing can compare with a cup of my morning Latte!\r\nhttp://www.800espresso.com/

Try this with your Irish Coffee\r\n\r\nThe idea for this creation came from the popular beverage that combines coffee, Irish whiskey, and cream. \r\n\r\nIngredients:\r\n1 cup sugar \r\n1 1/2 envelopes unflavored gelatin \r\n4 cups half-and-half or light cream \r\n3 beaten eggs \r\n1/4 cup espresso \r\n1/4 cup Irish whiskey \r\n\r\nInstructions:\r\nIn a large saucepan combine sugar and gelatin. Stir in half-and-half or light cream. Cook and stir over medium heat until mixture almost boils and sugar dissolves. Remove from heat. Stir about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir for 2 minutes or until slightly thickened. Do not boil. Stir in instant coffee crystals and whiskey. Cool. Transfer the mixture to a 4-quart ice-cream maker and freeze according to the manufacturer's directions. \r\n\r\nOr, transfer the mixture to a 9x9x2-inch baking pan. Cover and freeze 2 to 3 hours or until almost firm. Break frozen mixture into chunks. Transfer to a chilled bowl. Beat with an electric mixer until smooth but not melted. Return to pan. Cover; freeze until firm. \r\n\r\nMakes about 1-1/2 quarts (12 to 16 servings). \r\n\r\nMake-Ahead Tip: Place ice cream in freezer container; seal, label, and freeze up to 1 week.

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Bob Tyndall\r\n\r\nBlackJava and GreenMountain Coffee\r\nOwners of Keurig Single Cup Coffee Brewers.