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    Irish Coffee

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    Irish Coffee

    A greedy way of enjoying an after-dinner coffee, a dessert and a digestif in one. Substitute Tia Maria for whisky to make a Calypso coffee, or rum for a Caribbean.

    Serves: 1


    • 50ml Jameson whisky
    • 2 tsp brown sugar
    • 100ml hot coffee
    • 20ml lightly whipped cream


    1. Pour the whisky into a large, heatproof glass. Add the sugar and the coffee and stir well. Pour on the whipped cream, over the back of a teaspoon so that it sits on the surface of the drink. Garnish with whole coffee beans.

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