Caramel Irish Coffee

Caramel Irish Coffee

Caramel Irish Coffee

Caramel Irish Coffee drizzled with caramel sauce and served in a clear mug.

Who knew Irish Coffee had its own day? According to Foodimentary, January 25th is National Irish Coffee Day. So let’s celebrate with a delicious and warming Caramel Irish Coffee. It is a tasty twist on the original Irish Coffee, which is sweetened with sugar. The caramel not only adds the required sweetness but depth of flavour. I recommend using homemade caramel sauce, but you can use store-bought if using a quality product. It is also important to make good quality coffee for this recipe as it is the major component. I used a medium roast Colombian coffee. You can use your favourite, it just needs to be robust, fresh and hot!! If you like an after-dinner sipper, this cocktail encompasses dessert as well in my opinion. Sweet and creamy with a punch of whiskey and coffee. It is delicious, enjoy!

Looking for more fun food days??

Foodimentary

Need a dreamy caramel sauce?

Spiced Rum Caramel

Caramel Irish Coffee drizzled with caramel sauce and served in a clear mug.

Caramel Irish Coffee drizzled with caramel sauce and served in a clear mug.
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Caramel Irish Coffee

Total Time 15 minutes
Servings 1 serving

Ingredients

  • 1 1/2 ounces Irish Whiskey I used Jameson
  • 1 heaping tbsp caramel sauce plus more for top
  • 6 ounces robust, hot coffee
  • as needed lightly whipped heavy cream

Instructions

  • Add hot water to an 8 ounce or larger coffee mug and allow to sit and warm mug while proceeding.
  • Make coffee and whip 1/4-1/3 cup of heavy cream until soft peaks form or use a whipped cream dispenser.
  • Pour the water out of the mug and add Irish whiskey and caramel, stir to combine. Pour in coffee and stir. Top with whipped cream and garnish with additional caramel sauce as desired.

Notes

-you can use homemade or store bought caramel sauce.  My preference is homemade, here is a link to the one I used substituting the spiced rum with a tsp of vanilla. Spiced Rum Caramel
-the prep time for this recipe does not include the time it takes to make homemade caramel sauce.

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The Taste Box

The Taste Box

Today I’m excited to unbox for you my first Taste Box in collaboration with The Taste Box, a Canadian company shipping culinary ingredients  throughout Canada and the United States. I have been compensated for an unboxing of their product, the views and opinions in this post are my own.

Need cooking inspiration, love gourmet ingredients, The Taste Box can help by delivering a thoughtful collection of quality ingredients right to your door. Every month has a different theme with 3-5 gourmet ingredients and recipe ideas, evoking the creative in all of us.   So whether you’re entertaining or cooking a weeknight meal for your family, let The Taste Box help make your meals manageable, social and most of all enjoyable!

While I have much to say about the product, it was the anticipation and excitement of the forthcoming ingredients that made this collaboration so much fun.  Gourmet, quality ingredients arriving at my doorstep was hard not to be anticipated, especially when the ingredients were a surprise.

So let’s get started and have a look at what needs unboxing. The box is compact, clearly labeled and intact. Once I open the box, I am presented with a card that indicates that this is The Founder’s Box and gives a brief description of the box’s inspiration. On the back of the card I find a list of the included ingredients along with a description of each and suggested recipes found on their site The Taste Box  Underneath the first card is a second information card on Barocco coffee. So yes, it’s a give away that there’s coffee somewhere in here.

Once I remove the cards the first ingredient to be found is a package of coffee surrounded with the breakable items tightly wrapped in bubble wrap and cushioned by loose cardboard shreds. All components are well packed and undamaged.

A closer look at the first ingredient out of the box reveals a 150 gram pack of medium roast, ground Arabica coffee to go along with the information card on Barocco coffee. Great used as is for a solid cup of coffee, but don’t forget it can be used in baking, beverages, confections and rubs.  Coffee pairs well with cream, brandy, and lamb to name a few.

The next awesome ingredient to my surprise is pomegranate molasses, a relatively generous amount considering it’s a reduction. It comes in a lovely spouted cruet bottle with a small handle, and it is a pure reduction of pomegranate juice, no sugar added. It’s bold and tangy, making it fantastic for dressing salads, stirring into beverages, glazes, marinades and sauces. Pomegranate molasses pairs well with olive oil, mustard and meats.

Tucked into the side I find a vibrant blue sachet of Herbs de Provence. A liberal portion at 50 grams, which is more than the average grocery store bottle. A lovely blend of dried herbs from the Provence region of France. This particular blend includes rosemary, thyme, basil, marjoram and savoury. You’ll want to use this blend of herbs with roasted or braised meats, vegetables and stews. Pairs well with Dijon mustard and olive oil. Yes, I think I see a theme forming here!

The last item I find nestled in the box is a gorgeous amber organic extra virgin olive oil. Meaning it’s unrefined and not altered by chemicals or temperature. A modest size bottle, but that’s okay since it’s meant to be used for finishing cold dishes and salads, not for filling the frying pan. Having a peppery note it marries well with herbs, pasta and garlic to name just a few of the many foods it will be great with.

Now that the unboxing has occurred and the mystery collection of ingredients are revealed in the Founder’s Box,  my mind ponders the culinary possibilities and sparks my passion for cooking great food.  You’ll want to check back soon to see which items I use together, and of course to get another great recipe from Compelled To Cook.  Many thanks to The Taste Box  for this collaboration and the quality ingredients I have been afforded the opportunity to work with.

Kahlúa Coffee Cream Cake

Kahlúa Coffee Cream Cake

It’s my birthday! Blog birthday that is, and to celebrate I’m enjoying Kahlúa Coffee Cream Cake.  One year ago today I posted my first recipe on my website www.compelledtocook.com That’s right, I’m only one, and in blog years that’s pretty young. So much can happen in a year and it goes by in a blink!

I first started by brushing away the cobwebs on culinary skills learned long ago but rarely used, second, I delved into the world of photography, which deserves more than I can really say here. Third, I began to dabble in recipe development and learning that I do have at least one creative bone in my body. Such a fantastic year with great food, learning, experimenting, shopping for props and of course an increase in my food budget.

While I am a full time working one women show, that doesn’t mean I go it alone! I have an amazing husband who helps me with most all things computer related, such as back ups, photo organization, photography tips and is an honest critic who eats most everything I make….good or bad. He is my go to guy to say the least. I also have my two wonderfully furry and sometimes pestering cats, Jazz and Peanut. It’s Peanut who takes up most of the pestering category, for stealing food props, jumping on the table and being the furriest critter I’ve ever had the pleasure of loving. They keep me company during picture taking and baking and are just simply happy that I am at home. I cannot forget my co-workers who indulge me to eat up all the baked goods I bring to work.

As I reflect on the past year, I cannot help but be excited for the next as I continue to learn, grow as a food blogger and bring my culinary skills to the forefront.

Now, as for the cake…..I love Tiramisu, so I wanted something reminiscent of that creamy coffee dessert. Kahlúa Coffee Cream Cake is just that, with tender cake hinted with coffee and layered with a coffee ganache and coffee mascarpone frosting. It’s an adult birthday cake that’s tall and glorious with coffee flavour. Enjoy!

Recipe source for Kahlúa Coffee Cream Cake:  Compelled To Cook

 

 

Kahlúa Coffee Cream Cake
Print Recipe
    Servings
    12 people
    Servings
    12 people
    Kahlúa Coffee Cream Cake
    Print Recipe
      Servings
      12 people
      Servings
      12 people
      Ingredients
      Cake
      Coffee syrup
      Coffee ganache
      Mascarpone frosting
      Servings: people
      Instructions
      Cake
      1. Preheat oven to 350℉. Spray 3 8" round cake pans with non stick spray and line the bottoms with parchment paper.
      2. In a small bowl, whisk together flour, baking powder, espresso powder and salt.
      3. Using a whisk attachment stir together sugar and oil until combined. Add one egg at a time, whisking well after each. Whisk in milk, kahlúa and vanilla until smooth. Add dry ingredients and whisk until starting to smooth out. With mixer running on low, slowly add boiling water and continue to mix until starting to combine. Increase speed and whisk until smooth, about 1 minute.
      4. Divide batter evenly into prepared pans, using approximately 2.5 cups of batter per pan. Tap pans lightly on counter to remove any bubbles. Bake for approximately 35 minutes or until a toothpick inserted comes out clean. Allow cakes to cool in pans for 15 minutes before removing to cooling rack.
      5. Flatten out top of cakes if necessary using a serrated knife. Brush each cake with coffee syrup. Place one cake on cake board and/or cake plate. Spread half of the coffee ganache evenly over first cake layer. Top with 1/2" layer of frosting. Place second cake layer on top of first and repeat with ganache and frosting. Add top cake and spread a thin layer of frosting over entire cake. Allow cake to cool in fridge for 30-60 minutes. Frost as desired with remaining frosting and garnish with chocolate covered coffee beans. Can be served immediately or kept cool until ready to use.
      Coffee Syrup
      1. In a small pot over medium heat, whisk together all ingredients. Bring to a full boil and cook for 2 minutes. Remove from heat and allow to cool to room temperature.
      Coffee ganache
      1. Heat cream until hot, either in the microwave or stovetop. Pour hot cream over chocolate and whisk until chocolate melts and is smooth. Stir in kahlúa. Allow to cool in fridge, stirring occasionally until starting to firm up but is still spreadable.
      Mascarpone frosting
      1. Beat mascarpone, powdered sugar and espresso powder until smooth. Set aside. Whip heavy cream and kahlúa until soft peaks form. Gradually add mascarpone mixture and whip until thick and smooth, being careful not to over mix. Keep chilled until ready to use.
      Recipe Notes

      Cakes will flatten slightly as they cool.