Are you excited about St. Patrick’s Day? It’s one of my favorite holidays in the spring next to Easter, since I love the green decorations. For me the main highlights of St. Patrick’s Day is the Irish food. Whether your waiting for your Dublin coddle to cook, or are mixing up a batch of boxty bread, or boxty in the pan, as the Irish would say, you’ll want to try this non alcoholic Irish coffee. 😊 It’s quick to make, and takes just a few ingredients!
My favorite part of Irish coffee is the whipped cream foam on top. When you take a sip, the coffee flows through the cream, which tastes delicious and leaves you with a white mustache. 😉 It can take a couple tries to get the cream floating just right, but don’t worry; it’s not that hard! Here’s an important tip: whip the cream until it’s thick and airy, but still liquid enough to pour. The air trapped in the cream makes it lighter than the coffee, allowing it to float on top. But how do you get it to float? Pour the cream over the back of a spoon, aiming right in the center of the mug. The spoon spreads out the cream, helping it to land gently on top of the coffee instead of plunging below the surface. That’s how to get that beautiful foam on top!
Are you ready to try this out? You’ll need to make this for St. Patrick’s Day this year!
If you like this Irish recipe, you might like these St. Patrick’s Day ones!
Traditional Dublin Coddle: an Irish stew of sausage, bacon, onions, and potatoes.
Irish Pub Salad: a tantalizing blend of fresh and pickled veggies with homemade dressing.
No Bake Frozen Grasshopper Pie: a make ahead mint Oreo treat!Print
Learn how to make non alcoholic Irish coffee with this easy recipe. This homemade St. Patrick’s Day drink is served in a glass mug topped with whipped cream foam. Your friends will rave about this specialty coffee drink!
- 4 teaspoons light brown sugar
- 1/2 teaspoon rum extract
- 1 1/4 cup strong black coffee
- 1/2 cup heavy whipping cream
For the Decoration
- Cocoa powder
- While the coffee is brewing, measure 2 teaspoons of brown sugar and 1/4 teaspoon of rum extract into two glass mugs.
- Pour 1/2 cup + 2 tablespoons of coffee into each mug and stir well until the sugar is dissolved.
- Let the cups stand still until the coffee has completely stopped swirling.
- Meanwhile, beat the cream in a medium bowl until it’s thick and airy, but still pourable. Transfer the cream to a jug with a spout.
- Pour the cream over the back of a spoon right in the center of each mug. There should be a sharp line between the coffee and floating cream.
- If desired, dust the cream with cocoa powder, using a stencil, and serve immediately.
- Feel free to adjust the amount of rum extract to your preference, or leave it out entirely.