St. Patrick’s Day Irish Coffee

It’s Saint Patrick’s Day! Today is the day where we all take the time to celebrate an Irish priest who drove the **snakes** out of Ireland. Whether you celebrate the holiday as a religious feast and break from the restrictions of Lent or as an excuse for public intoxication and disorderly conduct, I think we can all agree that St. Pat’s day is pretty fun. And what better way to celebrate dear St. Patrick, than by making one of my favorite cocktail recipes, Irish Coffee.

Good Ol’ Saint Patrick!

This recipe is not only a festive treat, but also manages to combine my love of coffee with my love of alcoholic beverages. Topped with a rather extravagant dollop of freshly whipped cream, this “Irish-ish” cocktail is far tastier than watered down green beer or lime green Jello shots (classier too!). Whether your Irish by blood or Irish only on March 17th, make yourself a creamy Irish coffee and toast to good ol’ St. Pat!

**By snakes, what we really mean are Pagans. St. Patrick is known for converting a large number of Pagans, a.k.a “snakes,” to Christianity sometime in the 5th century. However, I will always picture St. Patty as a weird Irish guy chasing actual snakes around the hills of Ireland, rather than as religiously intolerant priest.  Its just more whimsical and fun that way!

St. Patrick’s Day: Creamy Irish Coffee, serves about 6 people


  • 1 pot of freshly brewed black coffee of your choosing
  • 6 shots of good Bourbon or Whiskey (Though Jameson would definitely be appropriate, I am partial to Basil Hayden’s or Buffalo Trace bourbon….or you know, the stuff with alcohol in it.)
  • 1 ½ cups heavy whipping cream (refrigerated until right when you need it)
  • 3 Tablespoons of sugar
  • 1 Teaspoon Vanilla Extract, or even Bailey’s Irish Cream if you want things extra saucy


  • A stand mixer with the whisk attachment or handheld mixer
  • A glass or metal bowl

The Process:

Icy Cold! You can’t get whipped cream without cold cream and equipment. Otherwise, you’d be making butter.

1) Place your mixing utensil and bowl in the freezer for at least half an hour.

2) Brew your coffee however you like to brew it. I use a Cuisinart coffee maker because I drink coffee by the gallon, but you can get fancy and use a French press if you would like.

3) Take the mixing utensils, bowl, and cream out when you are ready to mix. You want everything (with the possible exception of the sugar) to be really cold.

4) Pour the sugar, cream, and vanilla, into the mixer and begin beating the cream on low speed (on a Kitchenaid think Speed 2ish) for about a 20 seconds just to get things going. Slowly turn the speed up as the mixture gets a fluffier until you are mixing at a high speed (on a Kitchenaid you would be up to about a 6 or 8). This shouldn’t take more than a minute or two. The main objective of cranking your mixer up slowly is to not have a kitchen covered in cream.

5) Continue mixing until the mixture forms stiff, glossy peaks. To check, simply lift up the whisk attachment or beaters and see if a shiny, smooth peak forms. The peak should hold its shape. If it falls immediately, then you need to keep whisking on high until things get a little stiffer <<insert inappropriate giggle here>>. If your peaks look craggy instead of smooth then stop and proceed to step 5 (they’re a little over beaten at this point, but completely salvageable and delicious). If your mixture looks like butter, then congratulations, you have just made butter! Just drink the whisky and toast up some bread. Everyone likes buttered toast and your friends will be too drunk to notice your mistake.

6) Take out some mugs and evenly distribute the fresh pot of coffee. Pour a good slosh/shot of whiskey into everyone’s mug. (If you are looking for an alcohol free St. Patrick’s Day, just omit this step all together. Coffee and fresh whipped cream still tastes like awesome. Or you could sub the alcohol with your favorite flavored syrup)

7) Now, this is the most important step, so don’t mess it up: Put a heaping dollop or two of your freshly whipped cream on top of each mug. Now, this is not the time to count calories and go easy on the whipped cream. No one will thank you (or like you) for it. It also defeats the purpose of this entire recipe, which is to ingest ridiculous amounts of cream and whiskey under the guise of celebrating an Irish saint who hated snakes.

C & S Note: Feel free to sub any alcohol here in this recipe, whether it be a nice dose of Bailey’s Irish Cream or a shot of Kahlua. Hell, you could even slap some Frangelico in there if you felt like. Its up to you! Yay!

Disclaimer: This post is unsponsored even though I did quite a bit of name dropping on the alcohol front. Trust me, you’ll know when this blog gets sponsored by an alcohol brand, mainly because I’ll be blogging while intoxicated and throwing dollar bills around like I’ve won the lottery.

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