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 Make & Muddle 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.
1 oz Bourbon
1 oz 7 Cream*
6-8 oz Hot Coffee
7 Syrup whipped cream for topping**
Mix the first 3 ingredients in your favorite mug. Stir gently. Top with homemade 7 whipped cream.
*7 Cream is equal parts 7 Syrup, sweetened condensed milk, half and half, and one tsp vanilla extract
**7 Whipped Cream is 1 pint heavy whipping Cream, 2 Tablespoons 7 Syrup, and 0.5 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.