Frozen Irish Coffee Recipe

Brew and Sweeten

Brew 1 cup of very strong coffee (use espresso or double-strength drip). Let it cool to room temperature or chill briefly in the fridge (about 15–20 minutes).

While the coffee is still warm enough to dissolve sugar, stir in 1 tablespoon dark brown sugar until dissolved, then add 2 tablespoons Irish whiskey and 1 teaspoon vanilla extract. Taste and adjust sweetness or whiskey level to preference. Chill completely if not already cold.

Blend

Add the chilled, sweetened coffee mixture to a blender along with 1.5 cups ice, 1/2 cup half-and-half, and 1 tablespoon coffee liqueur (if using). Secure the lid and pulse to combine, then blend on medium-high until smooth and slushy, about 20–45 seconds depending on blender power. Scrape down the sides once and blend an additional 5–10 seconds if needed. The texture should be thick but pourable.

If the mixture is too thin, add another 1/4 cup ice and pulse until desired consistency. If too thick, add 1 tablespoon half-and-half and pulse briefly.

Make Quick Whipped Cream

In a small chilled bowl, whip 1/4 cup cold heavy cream with 1 teaspoon confectioners' sugar until soft peaks form (about 30–45 seconds with an electric mixer or ~1–2 minutes by hand).

Spoon or pipe a generous dollop of whipped cream onto the blended frozen coffee in the serving glass. Sprinkle with a pinch (about 1/4 tsp) of freshly grated nutmeg or cocoa powder.

Pour the frozen Irish coffee into a chilled 12–14 oz glass, top with the whipped cream and garnish immediately. Serve with a straw and a long spoon for scooping the whipped cream.

Optional: for a layered look, spoon the whipped cream first into the glass and then carefully pour the frozen coffee so it settles beneath the cream.