Irish Coffee Balls Recipes

ORIGINAL IRISH COFFEE

Steps:

• Fill footed mug or a mug with hot water to preheat it, then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over back of spoon. Serve hot.

CLASSIC IRISH COFFEE

Steps:

• Whip the cream and brown sugar in a medium bowl with a whisk until soft peaks form.
• Divide the whiskey between 2 mugs and top with the hot coffee. Spoon the whipped cream over top and serve hot.

IRISH COFFEE

Steps:

• In a coffee mug, combine Irish cream and Irish whiskey. Fill mug with coffee. Top with a dab of whipped cream and a dash of nutmeg.

ORIGINAL IRISH COFFEE

Steps:

• Gather the ingredients.
• Place the brown sugar into a warm Irish coffee glass , mug, or other heatproof glass.
• Add the coffee and Irish whiskey.
• Stir until the sugar is dissolved.
• Float the lightly whipped heavy cream on top by slowly pouring it over the back of a spoon.
• Do not stir. Instead, drink the Irish coffee through the cream. Enjoy.

SEASHELLS' IRISH COFFEE BALLS

Steps:

• In a large bowl, combine the cookie crumbs, pecans, and 1 cup of sugar.
• Dissolve coffee granules in irish whiskey in a small cup.
• Add to dry mixture along with corn syrup, mixing until well blended.
• Shape mixture into 1" inch balls.
• Roll in remaining sugar.
• Store in airtight container.
• NOTE: cookies become more flavorful after sitting 2-3 days.

IRISH COFFEE

Steps:

• Lightly whip the cream just so it's very slightly thickened, then set aside.
• Pour the hot coffee into a mug or heatproof glass, then add the whiskey and sugar. Stir until the sugar has dissolved. Gently float the cream on the top and sprinkle the nutmeg over the cream. Serve hot.

NO BAKE IRISH COFFEE BALLS

Steps:

• 1. Dissolve coffee granules in whiskey in small cup. Mix wager crumbs, pecans and 1 cup of the powdered sugar in large bowl. Add whiskey mixture and corn syrup and mix well. Shape into 1 inch balls. Roll in remaining 1/2 cup powdered sugar to coat. Store in an airtight container. Makes 4 1/2 dozen My Mama Made That Junior League of Hampton Roads, Newport News, Virginia

IRISH MEATBALLS

Steps:

• Combine all ingredients, roll into balls, brown in frying pan.
• Remove balls & add 1 can cream of mushroom soup: (may use any cream soup, chicken, celery, etc.) to frying pan, bring to a boil.
• Pour over meatballs. May be used as appetizer or served with rice or noodles.
• Recipe may be doubled or tripled.
• Enjoy!

IRISH COFFEE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Make the cupcakes: Whisk together flour, baking powder, baking soda, and salt. Pour water over espresso powder; let cool. Combine espresso with milk. Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with espresso-milk mixture, beginning and ending with flour (batter may look broken).
• Fill 15 cups (of two 12-cup muffin tins) three-quarters full. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool; turn out cupcakes from tins.
• Make the frosting: Whisk together cream and confectioners' sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.
• Top each cupcake with 2 tablespoons frosting; dust with espresso powder.

IRISH COFFEE BALLS

Steps:

• In a large bowl, combine the cookie crumbs, pecans and 1 cup of sugar.
• Dissolve coffee granules in the Irish Whiskey in a small cup.
• Add the coffee/whiskey mixture and the corn syrup to the dry ingredients, mixing until blended.
• Shape mixture into 1-inch balls and roll in the remaining 1/2 cup of sugar.
• Store in an air tight container.