This post was made in partnership with Kerrygold Irish Cream. Recipe and ideas are my own.
I know. You’re thinking to yourself… “FROZEN drinks? In winter?! Has she lost her mind?!” But here’s the thing, I L-O-V-E an iced coffee. I drink them year round. And no, it’s not because I live in Southern California. I understand a frozen drink in winter can be a hard sell, especially if you’re braving below zero temps. However, I’m not asking you to drink it outdoors; I’m not that crazy. If you can eat a bowl of ice cream while watching tv at night, you can enjoy a Frozen Irish Coffee this week.
Oh and guess what? It just happens to be National Irish Coffee day on Friday so there’s another excuse to pull out the blender and whip one up!
Any Irish Coffee starts with, well, coffee. For this frozen version I decided on using a cold brew for a slightly sweeter taste to the overall drink. The coffee flavor is also a bit stronger too than regular brewed coffee. But to give it a more fuller coffee taste, I’ve also added in a touch of coffee liqueur. The Irish whiskey gets added in twice here. Once in straight boozy form, and the second with our whiskey-cream-chocolate bomb Kerrygold Irish Cream. The grass-fed milk used in Kerrygold adds a lovely creamy consistency to the drink while the real chocolate gives just a hint of flavor to the final drink.
To round out the drink and give it some additional complexity, I’ve sweetened the coffee with a cinnamon and demerara syrup. A tiny bit of cinnamon gives some sweet and woody notes, while the rich, toasty demerara syrup heightens the coffee flavor (it’s a favorite of mine in coffee drinks).
If you’re already sipping on a hot Irish Coffee this week, then I would highly suggest that you put this recipe in your back pocket until March for that other Irish holiday that this would be totally appropriate for. You could even cover it in green sprinkles (you should definitely do that).
Lastly, you folks may or may not know this already, but in my younger years I used to spin records around Los Angeles (for fun, not as my sole career). So I was thrilled when Kerrygold asked if I could provide some listening soundtracks to the drinks I’ve partnered with them to make. Now, the records (and I mean actual 45s and LPs) that I spun were from my collection of late 1950’s to early 1970’s girl group and garage. These lists will cherrypick a few from there, but I’ll also pick from a wide selection of favorites from all kinds of genres (I also did a classic country stint for about a month too!). If you give it a listen, let me know what you think! You can find all the playlists here on their Spotify page!
Frozen Irish Coffee
Makes 2 drinks
12 ounces cold brew coffee
4 ounces Kerrygold Irish Cream
1 ounce coffee liqueur
2 ounces cinnamon-demerara syrup (recipe follows)
whipped cream and cinnamon, optional
- The night before, freeze the cold brew coffee in ice cube molds. You also could make the syrup now too.
- When ready to make the drink, in a drink or high speed blender (if using a regular blender, crack the cubes first so they don’t jam your blades!) combine the frozen coffee cubes, Kerrygold Irish Cream, coffee liqueur, and cinnamon-demerara syrup. Blend until a smooth consistency is reached.
- Divide the drinks between two glasses. Top with whipped cream and a sprinkle of cinnamon if using.
Cinnamon-Demerara Syrup
1 cup demerara sugar
1 cup water
3 pieces of cinnamon, 2″ in length
In a saucepan, combine the sugar and the water over medium-high heat. Stir to dissolve the sugar crystals and then add in the cinnamon. Bring to a boil. Reduce to a simmer and simmer, uncovered, for 20 minutes. Remove from the heat and let cool to room temperature. Strain into an airtight container and store refrigerated for up to one month.
Kerrygold Irish Cream does have cream in it, super rich cream from grass-fed cows, and real chocolate. We’ll be boosting the chocolate with a touch of chocolate syrup, just like the original; your favorite chocolate syrup will do just fine here! I happen to own a soda siphon because… I write about cocktails for a living, but bottled seltzer will work just the same. The magic happens once you add the seltzer to the base of Irish cream and chocolate. Like magic, a creamy head forms on the drink making it look almost like a thick, creamy milkshake. But what I love about this drink is that it is not heavy AT ALL. It is light and frothy and you actually want to drink it down quick because the bubbles do not last all that long.
This adult version of the Chocolate Egg Cream clocks in with a proof around 7.5 so it’s definitely a low ABV drink (around 3.75%). So if you’re looking for something that’s a little sweet, a little ABV, and a lot tasty, I think you should give this classic twist a try!
This post was made in partnership with 
Fight with a friend at a NYE party? I’m going to spend the next year having issues with this person. Fell asleep before the ball dropped? I’m going to have trouble meeting deadlines next year. Spend an amazing time with a guy I’d only just started seeing two months ago? Well, then obviously I was going to marry this guy. (All three are true by the way!)
I am a notorious early bird in my family. It’s probably the reason I went to work as a barista instead of a bartender when I first moved out to L.A. It’s part of the reason I heave a big sigh come NYE; I know I’m going to have trouble staying awake. So this year I’m doing a little pre-planning. First, I’m going to push my kids on their grandmother on the 31st and take a long afternoon nap. Next, I’ll be strategically planning my cocktail for the night. It will, of course, have coffee in it. Not just any coffee, I’m infusing some aged rum with a blend of arabica and robusta coffee. Why? Because arabica has a great flavor and robusta brings the CAFFEINE!
I teamed up with Kerrygold Irish Cream to make my perfect NYE sipping cocktail. Mainly, I wanted something reminiscent of a latte that I could enjoy over the course of the night. I’d save the champagne for the countdown toast of course, before making a swift and silent exit. Now, this pre-planning also includes making this coffee infusion; it takes two days. Alternatively, if you’ve got a coffee liqueur you’d rather sub in and save yourself this DIY project, well, then you do you.
If this were to be my coffee order, I’d say it’s a mocha-vanilla-almond-spiced latte. But, you know, spiked. The Kerrygold Irish Cream brings a silky-rich mouthfeel from the cream and just a touch of chocolate, which is how I prefer my coffee drinks when I go the mocha route. The whiskey in there goes quite well with the aged rum and they impart a subtle spice and vanilla flavor that gets enhanced by the addition of Drambuie and a few drops of vanilla extract.
Let’s get ready for that countdown and make some drinks!
Coffee Infused Aged Rum
This post was made in partnership with Kerrygold Irish Cream Liqueur. Recipe and ideas are my own.
While making these cookies I thought about how great the baking spices would be in a cocktail. Sure, we see lots of dashes of cinnamon or nutmeg this time of year, but those in combination with an intense ginger flavor…well we’ve got a perfect pair for some whiskey and a hot cocktail. I refer to these heated cocktails during holiday time as winter warm ups. They’re a great companion to a fireplace and a pair of hands in need of warmth.
This month I’ve teamed up with 
After making this cocktail I need to rethink my gingerbread recipe and add a little chocolate and whiskey and there too now. Then it will be perfect.
Let’s get warmed up!
This post was made in partnership with Kerrygold Irish Cream Liqueur. Recipe and ideas are my own.
There was the ubiquitous popcorn balls (bleck), the really cheap wine (Ok, we can try that come 3pm on Friday) and my favorite, the bon bon boxes. You know the ones: giant, golf ball sized chocolates filled and flavored with all kinds of fruits and nuts. The chocolate raspberry? Oh yeah, that’s mine thanks.
Also, FOLKS!!! If I’ve inspired you to grab a bottle of Kerrygold Irish Cream Liqueur just a head’s up that they’re giving away a trip to NYC for TWO to celebrate St. Patrick’s Day! Stir up your own cocktail and submit it online for a chance to win this fab trip (21+ USA residents only please!). Full details here:Â 
Chocolate Raspberry Bon Bon Cocktail