Spiced Irish Coffee Recipes

SPICED IRISH COFFEE

Steps:

• In a small bowl, combine 2 tablespoons sugar and ground cinnamon; set aside.
• Combine remaining 1/3 cup sugar (or Splenda), milk, cinnamon sticks and nutmeg in a dutch oven.
• Cook over medium-low heat, stirring until sugar dissolves. Stir in coffee and creamer.
• Cover and heat 5 minutes to allow flavors to blend.
• Remove from heat; strain and discard cinnamon sticks and nutmeg.
• Stir in Irish whiskey.
• Pour into 8-ounce Irish coffee glasses.
• Garnish each serving with 1 tablespoon whipped topping and sprinkle with sugar-cinnamon mixture.
• Serve immediately.

PUMPKIN-SPICED IRISH COFFEE

Steps:

• If the pumpkin spice mixture is not warm, heat it in a small saucepan or microwave. In a small saucepan, heat the milk over medium heat, whisking as it heats, until it simmers and becomes foamy, 3 to 4 minutes. (Alternatively, microwave the milk until it's hot and then whisk.) Add the warm pumpkin spice mixture into the warm milk and continue to whisk until frothy.
• To serve, divide the hot coffee and whiskey between two tall heat-resistant glasses or mugs. Divide and stir the pumpkin-milk mixture into the glasses, stirring to keep the foam up, until smooth. Top with whipped cream and a dusting of cinnamon.
• Make the pumpkin mix: In a medium saucepan, whisk together the pumpkin puree, milk, sugar, molasses, pumpkin pie spice and salt. Mix until thoroughly combined. Bring to a simmer over medium heat, stirring, 2 to 3 minutes. If not using immediately, transfer to a storage container and refrigerate for up to 1 week.

SPICED CREAM COFFEE OR SPICED CREAM IRISH COFFEE

Steps:

• Whip the cream with the nutmeg, sugar, and 1/4 teaspoon cinnamon.
• Divide the coffee and whiskey (if desired) into 2 cups.
• Stir 1 teaspoon chocolate syrup and 1/4 teaspoon cinnamon into each cup; top with spiced cream.