Irish Coffee recipe

January 09, 2008|By DANA CARPENDER

4 shots Irish whiskey
4 teaspoons Splenda or Sucanat (see Cook's note)
24 ounces brewed coffee (decaf if you're worried about sleeping!)
1/2 cup heavy cream

Cook's note: Sucanat is unrefined sugar cane juice, dried and powdered. It tastes much like brown sugar but has the vitamins and minerals that brown sugar lacks. It's still a refined carb, so I'm wary of it, but if carbs aren't your problem, it's more nutritious than sugar.

If you have nice stemmed Irish-coffee mugs, use them. If not, use regular coffee mugs. Who's going to complain? Put a shot of Irish whiskey into each, along with 1 teaspoon of the sweetener of your choosing.

Fill with coffee. You can simply float the cream on top, or you can whip it until thick but not quite stiff first, and add a dollop.


Serves 4.

Nutrition information per serving: 177 calories; 11 g fat; 1 g protein; 2 g carbohydrates.

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