Everyone knows and loves Irish Coffee. As with all cocktails, its history is a bit murky because…well alcohol. It is rumored to have been officially named in 1945 in an airport bar in Ireland where a bartender took pity on some cold and weary travelers and made them an Irish coffee. We know that folks worldwide have added a dram to everything from hot water to tea to coffee and have been doing it for centuries.
Our version replaces Irish whiskey with bourbon and double cream with our 7 Cream. The recipe below for 7 cream is a permanent fixture in my fridge. If you leave it without alcohol, it is a decadent pour in your coffee anytime. It also can sub in for regular milk in a milkshake and send it over the moon. Our 7 Syrup has a permanent place for baking in our kitchen. Try tossing your apples with some for your pies or crumbles. It also does an amazing whipped cream that Pumpkin and Pecan pies didn’t even know they needed.
Our bourbon of choice for this coffee is Old Grand-Dad 114. This 114 proof bourbon is a big, bold bourbon that likes to be in a cocktail. The small amount of bourbon we use in the KY coffee is a good place for this bourbon. The baking spices and cinnamon red hots finish to this bourbon make it a perfect pairing for our coffee that warms you from the inside out.
1 oz Old Grand-Dad 114 Bourbon
1 Oz Seven Syrup Cream
8 Oz Hot Coffee
Top with Seven Syrup Whip Cream
Mix the first 3 ingredients in your favorite mug. Stir gently. Top with homemade 7 whipped cream.
7 Syrup Cream
14 oz can of sweetened condensed milk
14 oz heavy cream
14 oz Seven Syrup
1 teaspoon of vanilla extract
Mix all ingredients in a container. This makes about a quart of 7 Cream. Keep refrigerated and enjoy!
7 Whipped Cream
1 pint heavy whipping Cream
2 Tablespoons 7 Syrup
.5 teaspoon vanilla extract.
Beat with a hand mixer until stiff peaks form. Or add all ingredients to a cold whipped cream canister like an iSi and process according to manufacturer’s directions.