Say hello to this beer-centric update on the Irish Coffee by Matthew Frederick of EZ Inn in Chicago. And don’t worry, you don’t have to be a beer lover to enjoy it.
- 1 1/2 oz Coffee-infused Teeling Small Batch Whiskey*
- 1/2 oz Brown sugar coffee syrup**
- 1/2 oz Half & half
- 5 1/2 oz Maplewood Fat Pug Nitro Milk Stout (or Guinness or any Nitro Milk Stout)
- Whipped cream
- Garnish: Cinnamon stick
Add all the ingredients except the cream in a metal steaming pitcher. Let sit for a few seconds while the nitro from the beer dissipates. Steam with a milk steamer until the temperature reaches 170°F.
Pour into an Irish Coffee mug, and top with the whipped cream.
Garnish with a cinnamon stick.
*Coffee-infused Teeling Small Batch Whiskey: Mix 10 grams instant coffee with 750mL Teeling Small Batch Whiskey.
**Brown sugar coffee syrup: Heat 2 cups water, then add 2 cups dark brown sugar and 1 tbsp instant coffee.