ThisÂ post was made in partnership with Chila ‘Orchata. Recipe and ideas are my own.
Next week is St. Patrick’s Day, and while some of you out there might be stockpiling green food coloring and cheap beer, I implore you, back away from that green squeeze bottle and pick up… a coffee.
Now there might be some purists out there who like their Irish Coffee in the straight, no nonsense way: Irish whiskey, coffee, cream. And that’s all good and fine, but I did not create this website to just stick to the classics. So, for those of you looking for a way to make an Irish CoffeeÂ even better (yes, I am saying I like my version better), then let’s talk about how to do just that.
I’ll just say that we’re going to leave the Irish whiskey where it is; you really don’t need to change that part. But now here’s the fun parts: Chila ‘Orchata and spiced coffee syrup. Today we’re teaming up with Chila ‘Orchata, the most delicious blend of Puerto Rican rum, real dairy cream, Tahitian vanilla, and cinnamon, to make anÂ iced version of this classic drink. Why iced? Because I drink about 3 cups of iced coffee a day and prefer that over hot. Also, I get to make more yummy coffee syrup this week and change it up by adding some warm spices to it. Playing off of the vanilla and cinnamon in the Chila ‘Orchata, I’m adding some additional cinnamon and star anise to the coffee syrup; it’ll be a warm spice bomb to the chilled booze.
And while you could definitely top yours off with plain old whipped cream, I’m going the coconut cream route with just a touch of sweetness from maple syrup. You can actually pick up coconut whipped cream at the grocery store now, but if you have a can of coconut cream at home and a whipper, I’m including how to make it in the notes below. The coconut cream pairs really well with the cinnamon and spices, and I prefer mine barely sweetened to offset the sweetness in the drink (another plus to making your own coconut whipped cream is the ability to control the sugar going into it).
Because it’s not St. Patrick’s Day without a little gold, I’m garnishing the whole thing with edible gold leaf. ItÂ maaaayÂ be too pretty to drink, but I’ll try anyway. And I hope you do too! Cheers!
24 Karat Irish Whiskey
2 ounces Irish whiskey
1 ounce Chila ‘Orchata
1 ounce spiced coffee syrup, see recipe below
1 shot espresso, chilled (optional, see note below)
whipped coconut cream (see note below)
edible gold leaf
In a shaker 2/3 filled with ice, combine the Irish whiskey,Â Chila ‘Orchata, spiced coffee syrup and espresso shot, if using. Shake for 20 seconds and strain over fresh ice in a rocks glass. Top with whipped coconut cream and a gold leaf garnish.
Spiced Coffee Syrup
Â½ cup strong espresso
Â¾ cup sugar
2 cinnamon sticks
1 star anise, whole
Combine espresso with sugar in a saucepan over medium high heat. Stir to dissolve sugar. Bring to almost a boil and lower to a simmer. Add cinnamon and star anise. Reduce until thickened about 15 minutes. Remove from heat, cool and refrigerate in an airtight container. Will keep up to 2 weeks.
- If you like your coffee bev to be even more coffee-y, you can add in an additional shot of espresso.
- To make your own coconut whipped cream using a whip cream canister: add the solids from a can of chilled coconut cream (refrigerate the can for 3+ hours in advance) into the canister with about one tablespoon of the coconut water from the can. Then pour in 2-3 tablespoons of maple syrup to taste or leave out if you prefer unsweetened. Attach the nozzle, give a good shake to combine, and charge the canister with N2O. Store in the fridge until ready to use. Will keep for 2-3 days refrigerated. I use this whipped cream dispenser and these N2O cartridges.
For more information onÂ Chila ‘Orchata, please visit their website atÂ chilaorchata.com.