Frozen Irish Coffee Recipe

Combine spirits and coffee

Measure 45 ml cold-brew coffee concentrate into a mixing cup or small pitcher. Add 3 tablespoons (approximately 45 ml) of Jameson Cold Brew Whiskey (if using bottled Jameson Cold Brew) or 3 tablespoons Jameson Irish Whiskey if you are using plain Jameson plus cold brew. Add 10 ml simple syrup. Stir gently to combine.

Add cream and milk

Pour 30 ml O'Mara's Irish Cream and 60 ml unsweetened almond milk into the coffee-whiskey mixture and stir until homogeneous. This creates the creamy base that will freeze smoothly.

Blend to frozen

Add 1.5 cups of ice to a high-speed blender. Pour the combined whiskey/coffee/cream mixture over the ice. Pulse once or twice to break up large chunks, then blend on medium-high for 20–30 seconds until the mixture is smooth and slushy. If the texture is too thin, add another 1/4 cup ice and blend 5–10 seconds more. If too thick, add 10–15 ml almond milk and pulse once.

Taste and adjust

Taste carefully: if you want it sweeter, add 5–10 ml simple syrup and blend briefly. If you want more coffee or whiskey presence, note adjustments for next batch rather than adding large amounts to this serving.

Pour the frozen Irish Coffee into a chilled coupe or rocks glass, leaving room for garnish.

Top with 2 tablespoons whipped cream if desired. Lightly dust with 1 teaspoon ground cinnamon or a pinch of grated nutmeg. Optionally float 2–3 coffee beans on the whipped cream for presentation.

Serve immediately with a short straw or small spoon.