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nationalirishcoffeeday

Frozen Irish Coffee

January 23, 2019 by elana 2 Comments

Kerrygold Frozen Irish Coffee // stirandstrain.com

This post was made in partnership with Kerrygold Irish Cream. Recipe and ideas are my own.

I know. You’re thinking to yourself… “FROZEN drinks? In winter?! Has she lost her mind?!” But here’s the thing, I L-O-V-E an iced coffee. I drink them year round. And no, it’s not because I live in Southern California. I understand a frozen drink in winter can be a hard sell, especially if you’re braving below zero temps. However, I’m not asking you to drink it outdoors; I’m not that crazy. If you can eat a bowl of ice cream while watching tv at night, you can enjoy a Frozen Irish Coffee this week.

Kerrygold Frozen Irish Coffee // stirandstrain.com

Oh and guess what? It just happens to be National Irish Coffee day on Friday so there’s another excuse to pull out the blender and whip one up!

Kerrygold Frozen Irish Coffee // stirandstrain.com

Any Irish Coffee starts with, well, coffee. For this frozen version I decided on using a cold brew for a slightly sweeter taste to the overall drink. The coffee flavor is also a bit stronger too than regular brewed coffee. But to give it a more fuller coffee taste, I’ve also added in a touch of coffee liqueur. The Irish whiskey gets added in twice here. Once in straight boozy form, and the second with our whiskey-cream-chocolate bomb Kerrygold Irish Cream. The grass-fed milk used in Kerrygold adds a lovely creamy consistency to the drink while the real chocolate gives just a hint of flavor to the final drink.

Kerrygold Frozen Irish Coffee // stirandstrain.com

To round out the drink and give it some additional complexity, I’ve sweetened the coffee with a cinnamon and demerara syrup. A tiny bit of cinnamon gives some sweet and woody notes, while the rich, toasty demerara syrup heightens the coffee flavor (it’s a favorite of mine in coffee drinks).

If you’re already sipping on a hot Irish Coffee this week, then I would highly suggest that you put this recipe in your back pocket until March for that other Irish holiday that this would be totally appropriate for. You could even cover it in green sprinkles (you should definitely do that).

Kerrygold Frozen Irish Coffee // stirandstrain.com

Lastly, you folks may or may not know this already, but in my younger years I used to spin records around Los Angeles (for fun, not as my sole career). So I was thrilled when Kerrygold asked if I could provide some listening soundtracks to the drinks I’ve partnered with them to make. Now, the records (and I mean actual 45s and LPs) that I spun were from my collection of late 1950’s to early 1970’s girl group and garage. These lists will cherrypick a few from there, but I’ll also pick from a wide selection of favorites from all kinds of genres (I also did a classic country stint for about a month too!). If you give it a listen, let me know what you think! You can find all the playlists here on their Spotify page!

Kerrygold Frozen Irish Coffee // stirandstrain.com

Frozen Irish Coffee

Makes 2 drinks
12 ounces cold brew coffee
4 ounces Kerrygold Irish Cream
1 ounce coffee liqueur
2 ounces cinnamon-demerara syrup (recipe follows)
whipped cream and cinnamon, optional

  • The night before, freeze the cold brew coffee in ice cube molds. You also could make the syrup now too.
  • When ready to make the drink, in a drink or high speed blender (if using a regular blender, crack the cubes first so they don’t jam your blades!) combine the frozen coffee cubes, Kerrygold Irish Cream, coffee liqueur, and cinnamon-demerara syrup. Blend until a smooth consistency is reached.
  • Divide the drinks between two glasses. Top with whipped cream and a sprinkle of cinnamon if using.

Cinnamon-Demerara Syrup

1 cup demerara sugar
1 cup water
3 pieces of cinnamon, 2″ in length

In a saucepan, combine the sugar and the water over medium-high heat. Stir to dissolve the sugar crystals and then add in the cinnamon. Bring to a boil. Reduce to a simmer and simmer, uncovered, for 20 minutes. Remove from the heat and let cool to room temperature. Strain into an airtight container and store refrigerated for up to one month.

Kerrygold Frozen Irish Coffee // stirandstrain.com

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Filed Under: Recipes Tagged With: cinnamon, coffee, coffee liqueur, demerara sugar, frozen drinks, irish whiskey, Kerrygold Irish Cream, nationalirishcoffeeday, St. Patrick's Day

24 Karat Irish Coffee whiskey - Chila 'Orchata - spiced coffee - coconut cream - gold

March 8, 2018 by elana Leave a Comment

24 Karat Irish Coffee with Chila 'Orchata // stirandstrain.comThis 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.

24 Karat Irish Coffee with Chila 'Orchata // stirandstrain.comNow 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 Coffee even better (yes, I am saying I like my version better), then let’s talk about how to do just that.

24 Karat Irish Coffee with Chila 'Orchata // stirandstrain.comI’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 an 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.

24 Karat Irish Coffee with Chila 'Orchata // stirandstrain.comAnd 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. It maaaay be too pretty to drink, but I’ll try anyway. And I hope you do too! Cheers!

24 Karat Irish Coffee with Chila 'Orchata // stirandstrain.com24 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, 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

½ cup strong espresso
¾ 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.

Notes:

  • 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 on Chila ‘Orchata, please visit their website at chilaorchata.com.

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Filed Under: Recipes Tagged With: Chila 'Orchata, cinnamon, coconut, coffee, gold, holiday, irish whiskey, nationalirishcoffeeday, St. Patrick's Day

Make It: Irish Coffee Jello Shots Two Ways

March 15, 2016 by elana 6 Comments

Irish Coffee Jello Shots 2 ways // stirandstrain.comProcrastination has gotten the better of me this week as we speed, much too fast for my liking, into the 3rd month of the year. March is looking to be the most jam packed month yet this year as I’ve said “yes” to maybe one too many events, my mother is in town, and we celebrate multiple birthdays, St. Patrick’s Day (I am a 1/4 Irish), and Easter. So of course, instead of working on projects, I’ve been covering my ears and eyes going NAH NAH NAH NAH NAH and making batches of brownies and spending copious amounts of time photographing my purse contents.

I did take the time to make you guys a little something special for St. Patrick’s Day though this year. I hope it makes up for those purse photos.

Irish Coffee Jello Shots 2 ways // stirandstrain.comIt’s like a cocktail, but you eat it: Irish Coffee Jello Shots.

Irish Coffee Jello Shots 2 ways // stirandstrain.comSo here’s the thing. I enjoy an Irish Coffee from time to time; like, a few sips and then I’m usually done. It’s a lot of hot coffee and I’m usually drinking it late in the evening when a giant hot coffee is not really what I want right then. I’m also usually drinking them at a party or an event and bless their hearts for trying, but the coffee is usually not very good either. To control this situation for myself, and hopefully for you all, let’s get a delicious coffee and miniaturize it with the right amount of booze and not force people to drink giant hot coffees at 8pm.

Irish Coffee Jello Shots 2 ways // stirandstrain.comI went ahead and created a straight up Irish Coffee version, garnished with the tiniest of lemon peel, and then bastardized it and went crazy adding in chocolate and Fernet Branca because I love chocolate mint anything including my coffee and for this one occasion, with my whiskey. Ooooh, I’m so crazy…

Irish Coffee Jello Shots 2 ways // stirandstrain.comThe original version of these has a strong, rich coffee flavor with a hint of whiskey at the finish. The cream is mixed in so you’re not trying to eat a delicate jello shot while whipped cream melts all over your fingers – gross. For the mocha-mint version, you get a lot of Fernet (a little goes a long way!) with a strong mocha finish and a more subtle whiskey punch at the end.

Irish Coffee Jello Shots 2 ways // stirandstrain.comIrish Coffee Jello Shots (Makes 24, 2/5 ounce shots)

2-1/2 ounces freshly brewed coffee, room temp
1 ounce brown sugar syrup (1:1 ratio)
1 packet of gelatine
2 ounces near boiling water
1/2 ounce heavy cream
2 ounces Irish Whiskey, Bushmills used here
lemon zest for garnish

  1. In a large mixing glass with a spout, pour in coffee and brown sugar syrup. Sprinkle gelatine over the liquid and let it sit for 5 minutes to bloom. Then pour in near boiling water and whisk to combine. Add heavy cream and whiskey and stir. Pour into molds (I like these hemisphere molds from World Cuisine) and let sit for 6 hours or overnight.
  2. To remove jello shots from rounded molds, carefully run a small spoon around the edge and slowly invert the mold to pop out the shot. If using square or straight-sided molds, run a butter knife around the edge and slowly invert the mold to pop out the shot. For other shapes or non-flexible molds, dip the bottom of the mold in warm water for 15 seconds, invert mold onto a baking sheet, and gently tap the mold to release the jello shot. Irish Coffee jello shots can be refrigerated for up to 3 days in an airtight container.
  3. Garnish with lemon zests and serve!

Mocha-Mint Irish Coffee Jello Shots (Makes 24, 2/5 ounce shots)

2-1/2 ounces freshly brewed coffee, room temp
1/2 ounce brown sugar syrup (1:1 ratio)
1 packet of gelatine
1/4 teaspoon cocoa powder
2 ounces near boiling water
1/2 ounce heavy cream
1/4 ounce Fernet Branca
2 ounces Irish Whiskey, Bushmills used here
chocolate shavings for garnish

  1. In a large mixing glass with a spout, pour in coffee and brown sugar syrup. Sprinkle gelatine over the liquid and let it sit for 5 minutes to bloom. After the gelatine has bloomed, sprinkle cocoa powder over the mixture. Then pour in near boiling water and whisk to combine. Add heavy cream, Fernet Branca and whiskey and stir. Pour into molds (like these!) and let sit for 6 hours or overnight.
  2. To remove jello shots from rounded molds, carefully run a small spoon around the edge and slowly invert the mold to pop out the shot. If using square or straight-sided molds, run a butter knife around the edge and slowly invert the mold to pop out the shot. For other shapes or non-flexible molds, dip the bottom of the mold in warm water for 15 seconds, invert mold onto a baking sheet, and gently tap the mold to release the jello shot. Irish Coffee jello shots can be refrigerated for up to 3 days in an airtight container.
  3. Garnish with chocolate shavings and serve!

Irish Coffee Jello Shots 2 ways // stirandstrain.comAre you guys into these? I have a few more ideas up my sleeve I’ll be rolling out over the next few months.

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Filed Under: Make It, Recipes Tagged With: brown sugar, Bushmills 10 Irish Whiskey, chocolate, cocoa, coffee, drink holiday, fernet branca, gelatine, heavy cream, holiday, homemade gifts, make it, nationalirishcoffeeday, St. Patrick's Day, whiskey, winter

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