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Caramel Irish coffee with gingerbread rim recipe
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Cosy up this Christmas with our caramel Irish coffee. This creamy cocktail is spiked with whisky and has a gingerbread sugar rim to give you all those warming feels. See method
Ingredients
- 25ml Irish whisky
- 15ml caramel syrup, plus 1 tbsp for the rim
- 100ml filter coffee
- 25ml double cream
- 3 coffee beans, to garnish
For the gingerbread sugar rim
- 20g golden caster sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
Each serving contains
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Energy
1485kj
357kcal
18%
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Fat
12g
17%
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Saturates
8g
38%
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Sugars
45g
49%
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Salt
0g
1%
of the reference intake
Carbohydrate 46g
Protein 0.8g
Fibre 1.6g
Method
- Dip the rim of a heatproof glass into 1 tbsp of caramel syrup, then gently roll the glass in your gingerbread sugar until coated. Pour the whisky, caramel syrup and coffee into the glass and stir to combine.
- Shake double cream in an airtight container or cocktail shaker until it’s slightly thicker and foamy. Or use a fork and whisk the cream for a minute until it’s slightly thicker. Float the double cream over the drink and garnish with 3 coffee beans.
See more Christmas cocktails
