We over here at Thriving Wives have lots of blog crushes, like almost too many to count. But one of our faves is Jessica Merchant's How Sweet It Is. Not only do we go ga-ga over her recipes, but we swear if we were to meet her we would totally be friends. Just reading her blog makes us feel like we are kind of hanging out with her...which we would love btw.
When we happened upon this absolutely perfect St. Patrick's-esque cocktail we knew we had to take our blog crush public and share what we are sure to make, her Irish Whisky Coffees with Whisky Syrup and Whipped Cream.I mean need we say more?! So please enjoy her beautiful pictures, tasty recipe and her sassy, oh so thriving personality.
Loving you Jessica, Luh-Ving You!
Remember the time when I used to write full blown blog posts about hating coffee?
If we’re being real, I never actually NEEDED coffee or anything until nearly 15 months ago. I drank a lot of it while I was writing my cookbook, sometimes drinking it at 3 or 4PM which would then make me feel like I was on drugs. You know I started drinking it because I “wanted to be cool” aka, I wanted to go to a coffee shop and actually order coffee. I liked the IDEA of drinking coffee.
It sounded fun.
My love affair started with iced, it was the only way I could take it down. And I would make it taste like ice cream, of course, because after all – I always loved coffee ice cream even though I didn’t like hot coffee.
I still can’t do it black, but I CAN do it less sugary now. Less sugary. Key emphasis on LESS. I still need a hint of sweetness. Not like starbucks-cup-on-crack sweetness, not like please-give-me-diabetes-coffee or half coffee/half syrup, but you know… just a touch.
And in this case, just a touch of whiskey syrup. YESSSSS.
Speaking of excited, I saw a funny meme on instagram yesterday about a teacher telling their student to cut back on their exclamation point use and to save them for something exciting. And the student said, but I think everything is exciting!
Um hello. Welcome to my life.
I’m either 124% OMG-I’m-so-excited Jessie Spano style, or I just do not care at all. Absolutely uninterested.
So. Not only did I add whiskey syrup to the iced coffee, I added whiskey too. Straight whiskey. So note to self: this is probably a weekend coffee? A brunch date coffee. A party coffee!
It’s not an afternoon pick me up coffee, unless you want your afternoon to consist of a only good vibes and maybe a big fat nap.
Doesn’t sound so bad I guess.
Also, I swear I did not have four of these coffees before writing this nonsense. I’m sure of it.
My grandpa would probably have loved this coffee, even though he would have loved it more minus the… coffee. True statement. He was super Irish! In heritage and in behavior.
A shot and a beer was usually included in his afternoon plans but he was well into his 90s, so it was okay. Before that he spent a good amount of time at the Ugly Mug in Cape May. In fact, I’m pretty sure he has a mug on the ceiling. Winning?
I didn’t TECHNICALLY use Irish whiskey in my coffee so I don’t know if we can really call this Irish iced coffee, but heck, I’m Irish enough and I like whiskey, so it’s my Irish iced coffee version and what I want instead of green beer,
I used a Knob Creek Reserve that a wonderful blog reader gave me on the book tour, only I was like 54 months pregnant and couldn’t do much with it. And I didn’t want to waste it by putting it in baked goods or something – it’s so special that I wanted to drink it!
So I’ve been doing just that. (Not today. Not right now.)
I used my favorite cold brew recipe, a touch of cream and(!) coconut whipped cream. For a few reasons: 1. I adore coconut whipped cream. Adore it. But also 2. I was out of heavy cream, at least I didn’t have enough for coffee drenching and whipped cream. But I did have cold cans of coconut milk, so I rolled with it.
iced whiskey coffees with whiskey syrup and whipped cream
yield:recipes makes 1, is easily multiplied
total time: 35 minutes
8 ounces cold-brewed coffee
2 tablespoons whiskey syrup
1 tablespoon whiskey
3 tablespoons cream
coconut whipped cream for topping
sprinkle of cinnamon
1 cup brown sugar
1/2 cup whiskey
1/4 cup water
1 teaspoon vanilla extract
coconut whipped cream
1 (14-ounce) can COLD full-fat coconut milk
2 tablespoons powdered sugar
Fill the glass with ice. Pour in the coffee, syrup and whiskey, stirring well to mix. Stir in the cream, top with the whipped cream and sprinkle with cinnamon. This is my favorite proportion for the coffee, but you can easily change it up!
Combine the sugar, whiskey and water in a saucepan over medium-low heat. Whisk constantly until the sugar dissolves and the mixture begins to bubble. Cook for 1 to 2 minutes, then remove from the heat and let cool completely. Stir in the vanilla extract and use!
coconut whipped cream
Take the can of coconut milk out of the fridge. Open the cans and discard the liquid (save it for a smoothie!), then scoop the firm coconut meat into the bowl of your electric mixer. Beat on medium-high speed until completely whipped and thick. Beat in the sugar. Set the bowl in the fridge until ready to use.