Welcome to March! I’m so excited for this month. Besides October, March is my favorite month because all the retail stores bring out their St. Patrick’s Day goodies and I can always stock up on plenty of Irish clothing, dishes, and other knickknacks stuff that I might want. Honestly, I wish I could find this stuff year-round without having to go to specialty Irish stores, but it is what it is.
I’m also excited because I am going to bring you an ENTIRE month’s worth of traditional Irish cooking and recipes. I’ve been working very hard all year to get this month in order so I hope you enjoy everything I share!
January 25 is National Irish Coffee Day. I decided to forgo writing a post here at YUM because I wanted to save my Irish Coffee for March. So, I lent my pen (or my typed out Word document) to Nicole over at 350Preheat for a guest post. I love that she immediately thought of me for Irish Coffee Day!
I’m not going to get too wordy today because I want you to enjoy your Saturday (maybe with a cup of Irish Coffee?)
There are a few different ways you can make Irish Coffee. Sometimes I use Jameson, sometimes Bailey’s or sometimes St. Brendan’s. It really just depends on my mood and which Irish Cream was on sale 😉 St. Brendan’s seems to always be cheaper in my area, but sometimes Bailey’s will be on sale. The brown sugar, in my personal opinion is optional as well as the whipped cream!
- 1 measure of Irish whisky (or Irish Cream)
- 2 tsp soft brown sugar
- strong black coffee
- softly whipped cream
- Warm a medium-sized wine glass by running it under hot water.
- Add the brown sugar and Irish (or Irish cream) whiskey to the glass.
- Slowly pour in the coffee and stir well.
- Place the whipped cream on the back of a spoon and gently place it on top of the coffee.
- You want the cream to float, so don’t stir!
Slainte agus soal agat! (Health and long life to you!)