Recipe:
Irish Coffee Stout
Nothing more that we love than a good Irish coffee, especially when St. Patrick's Day gives us an excuse to drink all the whiskey and coffee concoctions we want. And then we got to thinking - what if we added a classically Irish beer to it?
There's nothing we really love more than a great stout. Whether it's our Oatmeal Stout or a milk stout (like Left Hand Brewing Company's Milk Stout Nitro, or any one of the other beers we tried for St. Patrick's Day), a stout always brings out the creamy, malty flavors we crave this time of year. So we figured a rich stout would add just the right amount of cream to our Irish coffees. Since we had so much fun experimenting with beer-infused simple syrups making a Tom Collins, we gave it another whirl, this time adding a dollop of vanilla extract to make a new simple syrup. We think just a dash of beer adds all the right flavor to our St. Patrick's Day celebrations.
What You Need
- 1 bottle of stout (we used Oatmeal Stout)
- 3/4 cup of sugar
- 1 1/2 tablespoons vanilla extract
- 1 ounce Irish whiskey (we used Jameson)
- 6 ounces of freshly brewed, hot coffee
- heavy cream, to top
- cinnamon and nutmeg (optional), to garnish
What You Do
- Pour the beer into a medium-sized saucepan and add the sugar and vanilla. Heat to a boil and then bring to a simmer, to reduce it by one-third, about 10 - 13 minutes. When reduced, take off heat and give it about an hour to cool before using.
- Place 1 ounce of simple syrup and the Irish whiskey in a glass mug (while some may use a tulip or pint glass, make sure that it's dishwasher-friendly -- not all beer glasses can withstand the heat of the hot coffee). Stir in the hot coffee until fully dissolved.
- Top with heavy cream, as much as desired. Add a dash of cinnamon and nutmeg to the top, if desired. Makes 1. Store stout simple syrup in the refrigerator for up to 1 week.
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