With St. Patrick’s day coming next week, what better way to celebrate than mixing up an Irish coffee. The Victor crew wanted to find out more about Irish coffee: where it came from and how to make it. This is what we found.
The drink originated in the 1940s. A group of American passengers got off a Pan Am flying boat in the winter and Joe Sheridan, head chef in Limerick, and he added whiskey to coffee to warm them up. They asked if it was Brazilian coffee and he said it was Irish coffee. A travel writer brought it back to America in 1952.
The main ingredients are coffee, whiskey, and cream. Methods vary. Some use brewed coffee, some use caffe americano (diluted espresso), espresso, or other coffee. Sometimes the cream is just shaken or whipped. The spirits are preferably an Irish whiskey.
Most of the recipes call for about 1-1 1/2 oz. Irish whiskey, 1 tsp brown sugar, 4-6 oz. hot coffee and either heavy cream floated on top or whipped cream on top. Done.
Jody Victor: Here’s a wonderful, chocolatty cool dessert for your next warm-weather get-together.
Easy Mocha Pie
1 tub (8 oz.) frozen Whipped Topping (Do Not thaw), divided
28 chocolate sandwich cookies, divided
1/4 cup finely chopped walnuts
1/3 cup butter, melted
3/4 cup brewed double-strength coffee, cooled, divided
3/4 cup whipping cream
1 pkg. (3.9 oz.) chocolate instant pudding
6 squares semi-sweet baking chocolate, divided
Heat oven to 350 degrees F.
Spoon half the whipped topping into small bowl; refrigerate until ready to use. Return remaining whipped topping to freezer.
Crush 20 cookies; mix with nuts and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. Meanwhile, chop remaining cookies.
Reserve 1 Tbsp coffee. Mix remaining coffee with whipping cream in large bowl. Add dry pudding mix; beat with whisk 2 min. Stir in thawed whipped topping and chopped cookies. Spread onto bottom of crust.
Microwave 3 chocolate squares and frozen whipped topping in microwaveable bowl on High 2 min. or until chocolate is melted, stirring after each minute. Stir in reserved coffee. Let stand 15 min.; spread over pie. Refrigerate 6 hours.
Shave remaining 3 squares of chocolate as garnish curls over each slice before serving.
Enjoy with friends and your favorite coffee!
Here’s a great mocha recipe that makes enough to keep and some to share!
1/2 cup butter
2 squares (2 ounces) unsweetened chocolate
2 cups granulated sugar
1 cup packed brown sugar
1 cup light cream or half-and-half
1 cup light-colored corn syrup
2 Tbsp instant coffee crystals
1. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
2. In a heavy 3-quart saucepan melt the 1/2 cup butter and unsweetened chocolate over low heat. Add granulated sugar, brown sugar, cream, corn syrup, and coffee crystals; mix well. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. This should take 6 to 8 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
3. Cook over medium heat, stirring frequently, until thermometer registers 248 degree F, Firm-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching firm-ball stage should take 45 to 55 minutes.
4. Remove saucepan from heat; remove candy thermometer from saucepan. Quickly pour the caramel mixture into the prepared pan. When caramel is firm, use the foil to lift it out of the pan. Use a buttered knife to cut the candy into 1-inch squares. Wrap each piece in clear plastic wrap. Makes 81 pieces or about 2-1/4 pounds. May be made ahead of time – store in a cool dry place in a tightly covered container.
1 pkg. (19 to 21 oz.) brownie mix (13×9-inch pan size)
1/2 cup applesause
3 egg whites, divided
1/4 cup water
2 Tbsp. Instant Coffee
1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup sugar
1/4 cup flour
Heat oven to 350 degrees F.
Mix instant coffee with water in medium mixing bowl. Add brownie mix, applesauce and 2 egg whites – mix until well blended. Pour into 13×9-inch pan sprayed with cooking spray.
Beat cream cheese, sugar, flour, and remaining egg white with mixer until well blended; spoon over brownie batter. Swirl gently with knife.
Bake 28 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely before cutting into bars. Makes 32 servings.