Ingredients

• 6 ounces strong-brewed coffee
• 1 1/2 ounce Irish whiskey
• 1 teaspoon white or brown sugar
• 1 cup Kemps Half & Half or Heavy Whipping Cream
• ice to fill two tumblers
• cocoa powder or cinnamon for garnish (optional)

For vanilla whipped cream:

• 3/4 cup heavy cream
• 1 tablespoon white sugar
• 1/2 teaspoon vanilla extract

How to

• Begin brewing coffee if not using cold brew or pre-brewed. Once brewing is finished, allow to cool.
• Meanwhile, add the heavy cream to a large mixing bowl or the bowl of a stand mixer. Use a hand mixer or the whisk attachment on a stand mixer to begin frothing the heavy cream.
• Once the cream is frothy, add the sugar and vanilla extract. Continue to whip until cream thickens to soft peaks, about 3 to 5 minutes. Be sure not to overmix or the cream may become grainy or start to separate.
• Fill two tumblers with ice and add Irish whiskey. Pour coffee over the top and add sugar. Stir to combine and cool the coffee, then add half & half or cream to taste.
• Spoon the vanilla whipped cream on top and dust with cocoa powder or cinnamon if desired.
• Serve immediately. Store remaining whipped cream in the refrigerator, up to two days.
  

Notes:
If using glassware, store tumblers or glasses in the freezer. Remove just before serving.

To save time, use pre-brewed coffee from your morning routine or prepare a pot of coffee the evening before. Store in the refrigerator until ready to mix.

Recipe and image provided by Half & Half Magazine.