This delicious dessert drink has it all: Irish whiskey, hot coffee, Bailey’s, pumpkin spice and cream. I mean, what else is there, really. Not much, am I right?
To license this image please contact me at firstname.lastname@example.org.
I posted a recipe for Irish coffee topped with pumpkin spice-flavored whipped cream around the same time last year but the addition of Bailey’s makes this drink here even better, in my opinion. I got the idea to add both whiskey and Bailey’s from one of my favorite coffee shops (Bittersweet), which serves their Irish coffees that way. Add the pumpkin spice whipped cream and you’ve got the quintessential fall comfort drink.
Note that I tailored this recipe to very small glasses (only 3 tablespoons of liquid per person) and I liked it that way as a dessert drink but of course it doesn’t hurt to serve large glasses either. The proportions are easy to remember: 1 part whiskey, 2 parts Bailey’s, 3 parts coffee. Cheers!
- ½ cup heavy cream
- 1½ teaspoons granulated sugar
- 1 teaspoon pumpkin spice
- 1 ounce Irish whiskey
- 2 ounces Bailey's
- 3 ounces fresh, very hot coffee
- Whip all ingredients to stiff peaks.
- Divide all ingredients between 4 small glasses.
- Top with the whipped cream.
Food Photography and Styling: I used the piece of slate that I recently found in our shed (the same one I used as my background here) and I really liked how that turned out, I especially liked the color combination of the pale blue surface with the pale brown coffees. The background is a brown/blue slate tile (the same one I showed you here). To emphasize the focus on the front glass and to break up the surface a bit I set the glass on a metal coaster and, as I am sure you guessed, I lit this photo with my strobe.
Nikon D600, 105mm, f/5.6, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.