The humble Irish Coffee is getting a little bit of a makeover today. I’m transforming this simple concoction of strongly brewed coffee, Irish whiskey and lightly whipped cream into an ice block. This Irish Coffee cocktail is becoming a “poptail”!
Whilst the Northern Hemisphere is currently enjoying chillier weather, here in Sydney, Australia, we are being bathed in a sea of humidity. It might seem odd, or even strange, that this classic, coffee cocktail recipe can even be tampered with, but when the heat is beating down on you during your summer, you will thank me. After a little bit of experimentation, I can tell you this strictly adults-only treat will be a real highlight at your next summer barbecue.
This drink may have had its origins in Ireland, but it was at the Buena Vista Cafe in San Francisco that it fully bloomed into the classic it is today. Stanton Delaplane is credited as the man who introduced this drink to the United States back in the early 50s. To perfect the Irish Coffee, one needs to adhere to a few rules. First, it must be served in a pre-warmed glass. The hot coffee is poured and mixed with a little sugar, and lightly whipped, whipping cream is added in last by pouring it over a warmed spoon. The cream needs to float on top, without mixing into the coffee.
My version is slightly easier, but obviously, it takes a little longer. Just be sure to start these the day before you plan to serve them for best results. If you plan to celebrate National Irish Coffee Day on January 25th with these, be sure to plan ahead. The top portion of the ice pop is made with lightly whipped cream mixed with a bit of powdered sugar. For the coffee portion, I dissolved a bit of brown sugar in hot coffee and added Irish whiskey. Be wary of adding too much whiskey, as alcohol doesn’t have a high freezing point, so the ice pops will not set.
If you’re in colder climates, you’re welcome to enjoy a traditional Irish Coffee, for now. But when summer comes your way, or if you’re sweltering now and need a little relief from the heat, bite into one of these beauties for the ultimate cool down.
Irish Coffee Ice Pops
Yield: 10 ice pops (depending on the size of the molds)
1. Stir the brown sugar into the hot coffee and dissolve completely. Set aside to cool.
2. Mix the powdered sugar with the cream and whip lightly with a balloon whisk. Do this for approx 2-3 minutes. The goal is to get some air into the cream, but we do not want to over beat it.
3. Pour the cream into the ice cream molds, filling each one-quarter of the way full. Freeze them for two hours.
4. Once the cream has set, add the Irish whiskey to the cooled coffee, stir and then slowly fill the remainder of the molds with the coffee.
5. Freeze for two hours (the coffee will be semi set, but not entirely frozen), and then insert your ice cream sticks into the centre.
6. Freeze overnight and serve the next day.