Irish Coffee (Naturally Gluten Free)

In honor of St. Patrick’s Day and our partly Irish heritage, I hope you enjoy this gluten free Irish coffee recipe. Though Irish coffee is traditionally served with Irish whiskey, per the 2014 interim labeling rules, alcohol made from gluten grains should not be labeled gluten free. You can use sorghum whiskey, but vodka will do in a pinch. In addition, traditional Irish coffee is topped with either cream on or softened whipped cream. I chose stiff whipped cream, instead, as I believe it makes for a nicer presentation. Happy St. Patty’s Day to you all! (clink!)

Yield: Serves 2.

A traditional and non traditional Irish coffee recipe you and your gluten eating/drinking friends will surely enjoy!

Ingredients:

2 oz. gluten free vodka* (or Sorghum Whiskey)
3 cups coffee
1 tablespoon brown sugar (or sugar) (or sugar-free substitute)
1/4 recipe Sweetened Whipped Cream OR 2 oz. heavy cream (See Tips for dairy-free alternatives)
1/8 teaspoon nutmeg (or green sugar)

Instructions:

Make whipped cream and refrigerate until ready to use. Traditionally, Irish coffee is made with a soft whipped cream or plain cream. I like stiff peaks.
Preheat a shallow sauce pan; add sugar and nutmeg; stir and heat until sugar caramelizes; add 1/4 cup coffee to cool sugar mixture; slowly add whisky for flambe effect; add remaining coffee.
Pour into a tall glass or mug; top with whipped cream or slowly pour cream over a teaspoon. (This prevents the cream from mixing into the coffee, but to stay on top.)
Top with nutmeg or for St. Patrick's Day use green colored sugar crystals.

Tips

You'll have left over whipped cream, but it nearly impossible to whip up a very small amount.

Dairy-free whipped cream substitutes:

Cashew Cream: Soak cashews overnight in double the amount of water; drain; add to blender with enough water to create a stiff cream; strain; and serve.

Premade Brands Include: Soyatoo! Whip Topping, RichWhip Non-Dairy Whip Topping, and MimicCreme.

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