Why It Works
- Swapping out the booze in a traditional Irish coffee opens up a world of flavor combinations.
Chocolate, hazelnut, and coffee all pair up beautifully, no matter which two you pick, so why not put all three together? For the alcohol, that means Frangelico, a hazelnut-infused liqueur; for the whipped cream, a good dose of Dutch-process cocoa powder. Do I even need to say that it works? Of course it does!
- 1 tablespoon Dutch-process cocoa powder (1/2 ounce; 15g), plus more for dusting
- 1 teaspoon (4g) sugar
- Tiny pinch kosher salt
- 1/2 cup (120ml) heavy cream
- 6 ounces (175ml) hot black coffee
- 1 1/2 ounces (45ml) Frangelico (hazelnut liqueur)
- 1 tablespoon (15ml) 2:1 simple syrup (see note)
Combine cocoa powder, sugar, salt, and heavy cream in a mixing bowl or bowl of a stand mixer. Beat, using the whisk attachment, electric beaters, or a whisk, until dry ingredients are evenly incorporated and cream forms soft peaks.
Combine hot coffee, Frangelico, and simple syrup in a prewarmed mug. (You can prewarm it by pouring hot water into it, letting it stand for 1 minute, then draining.) Using a spoon, dollop whipped cream on top of coffee and top with a dusting of cocoa powder. Serve right away. (Note that you may have more whipped cream than the mug can accommodate; feel free to add more as you drink, or use some for the next round.)
To make a 2:1 simple syrup, combine 1/2 cup (120g) granulated sugar with 1/4 cup (60ml) water in a small saucepan. Heat over medium heat, stirring, until sugar is fully dissolved. In these recipes, you can add the syrup hot, since the drinks are hot; any extra can be stored in the refrigerator up to 3 months, and often longer.