Iced Gaelic Coffee
10 minutes (plus chilling)
- 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
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.
For speed you can use squirty cream from a can.