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Iced Gaelic Coffee
Give this favourite tipple a Summer makeover by serving it chilled!
CATEGORIES:
- beverages
- summer
- coffee break
- Demerara
Serves
2
PREPARATION
10 minutes (plus chilling)
INGREDIENTS
- 3 tbsp ground coffee
- 400 ml boiling water
- 4 tsp Tate & Lyle Demerara Sugar (plus a little extra for sprinkling)
- 4-6 tbsp Irish whiskey
- 100 ml double cream
Iced Gaelic Coffee
HOW TO MAKE THIS RECIPE
1. Brew the ground coffee in a jug or cafetiere with the boiling water and leave for 5 minutes. Strain into a clean jug and stir in the 4tsp Tate & Lyle Demerara sugar. Leave to cool, then chill.
2. Stir the Irish whiskey into the chilled coffee and pour into 2 glasses.
3. Whip the cream in a chilled bowl until it holds its shape, then spoon it on top of the drinks. Sprinkle with a little extra Demerara sugar, then serve.
CHEF'S TIP
For speed you can use squirty cream from a can.
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