Frothy Irish Coffee made easily in the blender topped with Cinnamon Infused Whipped Cream.

So, coffee and whiskey. Let’s talk o’ ’bout it, friends. Good lawd is there a better combo? Really? I mean, chocolate and peanut butter is so 2018. In 2019, the new thing should be coffee and whiskey.

Alright, that sounds a little dangerous. But, these Irish Coffees are to die for. I made them for the first time, on a whim, a few years ago – I was too lazy to grab sugar from the cabinet, I had maple syrup right in front of me and BAM. So good. Making them in the blender is so fast, and you get that froth factor big itme.

You could easily sub the heavy cream for full-fat coconut milk and coconut whipped cream…or just go for the dairy stuff.

Whatever you’re feeling…just make them as fast as you can!

And savor every last sip.

Frothy Irish Coffee with Cinnamon Whipped Cream

Frothy Irish Coffee made easily in the blender topped with Cinnamon Infused Whipped Cream.

• Author: Miss AK
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2 1x

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Ingredients

• 12 oz. hot black coffee
• 1 + 1/4 cup. heavy cream, divided
• 2 Tbsp. powdered sugar
• 1 + 1/2 tsp. vanilla extract, divided
• 3/4 tsp. cinnamon, divided
• 4 oz. whiskey
• 2 oz. maple syrup

 

Instructions

1. Brew coffee.
2. Then make the whipped cream. Whip 1/2 cup of the heavy cream, powdered sugar, 1/2 tsp. of vanilla, and 1/2 tsp. of cinnamon until soft peaks form. Set aside. 
3. In a blender add the coffee, whiskey, maple syrup, remaining heavy cream, remaining vanilla, and remaining cinnamon. Blend for about 30 seconds. 
4. Pour evenly between 2 mugs and top with a generous dollop of the whipped cream. 

Nutrition

• Serving Size: 1 mug
• Calories: 351
• Sugar: 48 g
• Sodium: 19 mg
• Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 60 g
• Fiber: 6 g
• Protein: 0 g
• Cholesterol: 15 mg