This recipe makes enough brown sugar syrup and whipped cream for several cocktails. Store the extra in the fridge until using.
- 1 cup dark brown sugar
- 1 cup water
- 1 cup heavy whipping cream
- 4 ounces freshly brewed hot coffee
- 1 ounce Irish whiskey
1 Make the brown sugar syrup. Place the brown sugar and water in a small saucepan and bring to a boil over medium-high heat. Cook until the brown sugar dissolves. Remove from heat and allow to cool to room temperature.
2 Make the whipped cream. Using a stand mixer with a whisk attachment, or using a hand-held whisk, whisk the cream with 1/4 cup of the cooled brown sugar syrup until it hits the ribbon stage. This is when you lift your whisk and a bit of the thickened cream falls back in a ribbon, keeping its shape for a second or two before dissolving on the surface.
3 Make your cocktail. Place the coffee and whiskey in an Irish coffee glass, coffee mug, or whathaveyou along with 1/2 ounce of the brown sugar syrup. (Use more or less of any of these ingredients according to your taste.) Top with plenty of the whipped cream and serve.