Yes, it's my vice. And it's ugly when/if I don't get it.
I do whatever I can to include my coffee in celebrations, too. Because I will have it! So I may as well include it into whatever holiday celebration. Amm-i-rite?
Around Cinco de Mayo & Dia de los Muertos, I will make my SPICY MEXI-MOCHA.
Much along the same lines, I have been making an Irish-inspired coffee for quite a while now. I thought I'd shared it here already, but then realized I had not! So I will do it now!
I've been enjoying this coffee drink both hot & cold. And I usually have it about once a week, and increases in consumption as St. Paddy's nears.
I, personally, am not a fan of the over-cheesy, "if it's green, it must be Irish," kind of thinking. Even though I love me a Shamrock Shake, I am not big on green mint stuff being used for St. Patrick's Day, either. Why? Because it's not authentic! However, I make a slight exception in this case. Why? Well...there's always cocktails & other drinks created with the most fun names...some even with a purpose! I created this drink (a coffee one) in 2008 while having a lot of time & resources on my hands at a stress-free job I had gotten. I went to the kitchen & grabbed my coffee, Irish Creme hot chocolate mix & found a chocolate-mint starburst hard candy in the candy dish, on my desk...so, I mixed them together. It seemed like it would taste pretty good...and it did! So much so, I played & tweaked to create this drink I still have about once a week, to this day!
Here's what I do:
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TINGLING LEPRECHAUN
Ingredients:
* 1 C freshly brewed coffee (non-flavored...just a delightful blend of your choice)
* 2 T chocolate syrup
* 4 T Irish Creme creamer
* 1 1/2 T chocolate/mint creamer
(like International Delight York-flavor or Coffee Mate Peppermint Mocha -
I prefer I.D.'s Peppermint Chocolate Truffle,
but theirs disappointingly seasonal at Christmas)
* milk or half & half creamer
* ice - if making the iced version
* whipped topping (optional)
Directions for Hot:
~ brew the coffee
~ in a large mug, add in the chocolate syrup and flavored creamers
~ when the coffee is brewed, pour in the hot coffee into the mug
~ fill the rest of the mug up with the milk (I will use chocolate milk sometimes) or half & half
~ stir it all up, adding the whipped topping (if using)
~ begin to sip the deliciousness
Directions for Iced:
~ brew the coffee
~ in a tall glass, add in the chocolate syrup and flavored creamers
~ add in ice to fill about 1/4 of the glass
~ once the coffee is brewed, pour coffee into the glass & stir (ice will melt)
~ fill the glass almost to the top with the milk (I will use chocolate milk sometimes) or half & half
~ stir the coffee drink well
~ carefully add in some more ice until coffee reaches top of the glass
~ add the whipped topping (if using) and a straw
~ begin to drink the deliciousness
Tip: Use chilled coffee so it won't melt the ice nearly as quickly!
Yield: 1
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As a note: you can adjust these amounts of ingredients depending on your own tastes. Cut down on creamers & add more coffee, if you'd like. Or just add a splash of coffee & enjoy the the other flavors. I'm not there to judge.
On Sunday mornings, we are rushing around getting ready for church. I will make the iced version in a BIG travel cup (using about 3 times the amounts here...cuz...coffee...and chocolate), and then I will use a packet of Carnation Instant Breakfast, in the chocolate flavor, instead of the chocolate syrup. Then it's my breakfast mocha! YUM!!
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| My usual Sunday morning Tingling Leprechaun iced breakfast mocha |
Also, feel free to try regular Bailey's Irish Creme instead of just the creamer (and maybe a bit of coffee liqueur) for an Irish coffee kick! It's the perfect name for a cocktail, anyway!
Then you can go on with your day, like on St. Paddy's, where you are set & ready to take in the events of St. Patrick's Day, or even your own Irish fare (several recipes HERE)!
*CHEERS*
ENJOY!
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