First and foremost, choose your whiskey and coffee combination wisely (being coffee lovers here at Presto, we of course think of the latter is the most important ingredient!). In the same way that you might pair a really nice, pricey gin with a complimentary flavoured tonic, why cheat yourself by mixing together a chalk and cheese Irish coffee?
To make a really smooth tasting Irish Coffee, use either espresso or filter coffee. Filter coffee tends to be more balanced, we recommend a pour-over of Presto’s Brazilian Blend for a well rounded coffee that balances nicely with whiskey and cream.
On to the whiskey. We advise opting for a (assumedly Irish) whiskey with great background sweetness. Those boasting notes of honey, vanilla and toffee are best to enhance the coffee flavour. It’s also worth considering whiskey whose flavours aren’t diminished when heated - Bushmills Red Bush comes recommended in this respect.
While double cream is traditionally the flourishing finish to any Irish coffee, at Presto we actively encourage our customers to explore non-dairy milks alternatives - who says you can’t celebrate St Paddy’s AND be kind to the environment too?! Admittedly it can be tricky to achieve a whipped consistency, but if you’re up to the challenge we recommend using full fat coconut cream to achieve an indulgent creamy texture. Struggling to make the cream float? Mixing in sugar helps with this, we advise creating simple syrup using brown sugar and water for a smooth finish.
Presto’s (Vegan) Irish Whiskey Recipe
This St Patricks Day, it doesn’t get any greener than a vegan, environmentally conscious Irish Whiskey made with Presto’s Brazilian Blend coffee.
- 200ml Presto’s freshly brewed Brazilian Blend
- 50ml whiskey - the sweeter the flavour profile the better
- 50ml double cream (preferably vegan)
- 2tbsp brown sugar
- 2tbsp hot water
- Vegan dark chocolate/nutmeg - grating to top (optional)
First things first whip up the cream until the bubbles have disappeared and it’s just thickening. You can use double cream for this, but we highlighly recommend going with the more vegan and environmentally-friendly version. This is simply a mixture of coconut cream and whipped chickpea water. Once whipped, pop the cream in the fridge.
Add the hot water to a pan, dissolve in the sugar and bring to the boil, creating a syrup. Turn off the heat and stir in the whiskey before pouring the entire mixture into a glass. Stir in your freshly brewed Presto Brazilian Blend Coffee.
Take the cream from the fridge, give it one last quick whisk and then carefully pour this over the back of a spoon to create a smooth layer of cream at the top of the glass. Garnish with a sprinkling of nutmeg or dark chocolate and enjoy right away.