Recipe: Cocoa Irish Coffee
This easy "Irish" cocktail (or mocktail) is perfect for a winter weekend brunch.
- 1/2 cup Black Onyx Chocolate Sugar
- 1/2 cup water
- 4 oz. whiskey*
- 8 oz. strong brewed coffee, cooled
- ice cubes
- 1 oz. heavy cream
*For a non-alcoholic version, replace whiskey with additional coffee.
In a small saucepan over medium heat, combine chocolate sugar with water. Stir constantly until sugar dissolves and mixture reduces slightly into a thin syrup; you should end up with about 4 oz. syrup. Let cool then divide syrup between two cocktail glasses. Pour 2 oz. whiskey and 4 oz. coffee into each glass and stir to mix thoroughly. Fill glasses with ice and top each drink with ½ oz. of the cream. Stir gently just before serving.