Matt Duckor
The Guinness cream lends a malty, slightly bitter richness to this Irish classic.
Recipe information
Yield
Makes 1 Servings
Ingredients
1
14.9-oz. can Guinness
1
tablespoon malt extract (optional)
1
vanilla bean, split lengthwise
1
/2 cup heavy cream
4
ounces hot freshly drawn espresso
1
1/2 ounces Paddy old Irish whiskey
1
teaspoon mild-flavored (light) molasses, plus more to taste
Ground nutmeg (for serving)
Need to make a substitution?
Preparation
Step 1
Combine Guinness and malt extract, if using, in a small saucepan; scrape in vanilla seeds and add pod. Bring to a boil, reduce heat, and simmer, swirling occasionally, until reduced by one-third, about 12 minutes; remove vanilla bean and let cool.
Step 2
Whisk cream and 1 ½ oz. Guinness reduction in a small bowl until slightly thickened.
Step 3
Stir espresso, whiskey, and molasses in an Irish coffee glass until molasses is dissolved. Top with Guinness whipped cream and nutmeg.