Creamy and Easy Semi-liquid Irish Coffee

Name: Creamy and Easy Semi-liquid Irish Coffee
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Whole milk ½ cup; Fresh liquid cream 0.67 cup; Sugar 12 tsp; Gelatin in sheets 0.1 oz; Whisky 1.7 oz; Coffee 0.67 cup

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180

Calories per serving

Gluten Free

Energy Kcal 180
Carbohydrates g 15.9
of which sugars g 15.9
Protein g 2.1
Fats g 8.7
of which saturated fat g 5.04
Cholesterol mg 28
Sodium mg 33

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 4
Cost: Low
Note Plus 34 hours for cooling the cream and whiskey mixture

PRESENTATION

Irish coffee—it’s got such a cozy backstory. Picture this: It was whipped up in 1943 at Shannon Airport, Ireland. You know, just to keep travelers warm and happy when the weather went bad. So, the bar manager there mixed up some strong coffee, Irish whiskey, and a thick layer of creamy whipped cream. People loved it, for real. This semi-liquid twist on the Irish coffee recipe takes things up a notch by blending espresso with cream, milk, and sugar. Then, you let it all bubble together. The result? A creamy Irish coffee dessert-drink. Really, it keeps the whiskey kick but with a smooth, almost silky texture—like the best of both worlds. And the dessert part? Seriously good.

Folks are always looking for that easy Irish coffee style. This one, though? It’s special. Sorta halfway between a drink and pudding. The rich coffee taste blends perfectly with the moist, sweet cream. Plus, the whiskey? It ties it all together with warmth, just right. It’s not like a mousse, but it’s not your basic coffee either—it pours out smooth and tender, with a flavor that's super super charming. Really, for dinner parties? Perfect. Whenever you want to serve something that feels a bit fancy. And pretty simple.

Now, you can tweak the coffee strength or whiskey type to make it your own. It pairs really well with a bit of chocolate or a biscuit on the side. And here's the thing—homemade Irish coffee versions are so fun because you can enjoy the golden flavor of the original drink in a new way. It keeps all the tradition and comfort of a traditional Irish coffee. Pretty much. It's an easy way to bring a taste of Ireland home, wherever you are. No question.

How to prepare Creamy and Easy Semi-liquid Irish Coffee

To prepare the semi-liquid Irish coffee, heat the cream with the milk and sugar in a saucepan 1, cooking everything over low heat and stirring often, until it reaches a boil. Turn off the heat and in the meantime soak the gelatin in plenty of cold water for 5 minutes 2. Heat the whiskey in a saucepan over low heat for 5 minutes 3,

then drain the gelatin, which will have assumed a gelatinous consistency, squeeze it well with your hands and add it to the whiskey 4; stirring often to dissolve it completely. Combine everything with the cream mixture 5. Take four medium glass cups and pour 50 grams (about 1.76 oz) of the whiskey cream obtained into each; store them in the refrigerator, covered with plastic wrap, for 34 hours 6.

Meanwhile, prepare the coffee with the coffee maker: to obtain excellent coffee, fill the boiler of your coffee maker with cold water, preferably low in limescale, making sure not to exceed the safety valve 7 (otherwise you'll get a longer coffee). Fill the filter with ground coffee, forming a mound that you will level by tapping the filter on the table with decisive movements (8-9). Do not press with the spoon, nor make holes on the surface.

Close the coffee maker very tightly 10, so that the coffee does not leak out from the sides as it rises, and place it on a low and steady flame to obtain a full-bodied coffee. As the coffee rises, a dense foam will form 11: we recommend not letting the coffee bubble too long to keep its sweetness and aroma intact. Your coffee is ready: before using it, stir it directly in the moka with a spoon to make the coffee more homogeneous. Take the glasses with the whiskey cream from the refrigerator and pour 25 ml (just over half a cup) of hot coffee on the surface of each 12, ensuring this operation is performed slowly, with the help of the back of a spoon, to avoid mixing the coffee with the cream.