National Coffee Day Dessert Ideas

Happy #NationalCoffeeDay! Perk up with these delicious coffee dessert ideas, perfect after dark.

Irish Coffee Recipe

The drink literally flew into the United States when a travel writer from the San Francisco Chronicle brought the recipe with him on a return flight from Shannon Airport. The belly-warming bar favorite, made with a frothy whipping cream, loads of sugar, piping hot coffee and 2 parts Irish whiskey, is based on a rather romantic story.

The necessity of Irish coffee’s fortifying ingredients were clear on a frigid winter night in Ireland in the 1940s, when a group of weary American passengers disembarked from their flying boat Pan AM flight (these were the precurosor days to the Shannon airport) and asked the guy in charge on the dock, Joseph Sheridan chef of County Limerick, if he had anything to remedy dampened spirits. The answer turned out to be a history-in-the-making yes when he concocted Irish coffee for them; about a decade after that, it was all the rage in the Emerald Isle’s Shannon Airport, where the American journalist with the very fitting name of Stanton Delaplane fell in love with the drink and popularized it at California’s world famous Buena Vista café in the fall of 1952.

Irish Coffee Recipe

Ready In:

10 minutes 

Servings

8 Cups

Dip 8 tall, glass coffee mugs first into cold water and then into granulated sugar. Use a cooking torch to carefully brown the sugar on the glass.

Whip the cream with confectioner’s sugar.

Divide the whiskey among the 8 mugs. Pour in the hot coffee. Top with whipped cream.

• 8 cups brewed coffee
• 1 cup cream
• 2 tablespoons confectioner’s sugar
• ¾ cup Irish Whiskey

Mexican Coffee Recipe

The drink literally flew into the United States when a travel writer from the San Francisco Chronicle brought the recipe with him on a return flight from Shannon Airport. The belly-warming bar favorite, made with a frothy whipping cream, loads of sugar, piping hot coffee and 2 parts Irish whiskey, is based on a rather romantic story.

The necessity of Irish coffee’s fortifying ingredients were clear on a frigid winter night in Ireland in the 1940s, when a group of weary American passengers disembarked from their flying boat Pan AM flight (these were the precurosor days to the Shannon airport) and asked the guy in charge on the dock, Joseph Sheridan chef of County Limerick, if he had anything to remedy dampened spirits. The answer turned out to be a history-in-the-making yes when he concocted Irish coffee for them; about a decade after that, it was all the rage in the Emerald Isle’s Shannon Airport, where the American journalist with the very fitting name of Stanton Delaplane fell in love with the drink and popularized it at California’s world famous Buena Vista café in the fall of 1952.

Mexican Hot Chocolate Recipe

Ready In:

10 minutes 

Servings

8 Cups

Add the cinnamon stick and cocoa powder to the pot of brewed coffee. Allow the flavors to infuse for 5 minutes. Remove the cinnamon stick and pour the coffee into cups. Garnish with whipped cream.

Add dark chocolate liquor with a splash of cinnamon schnapps to make it more fun!

• 8 cups brewed coffee
• 1 cinnamon stick
• 2 tablespoons instant cocoa powder
• Whipped cream
• Dark Chocolate Liqueur (optional)
• Cinnamon Schnapps (optional)

Tried it? Tag it!

I would love to see what you did with this recipe.  Share your creation on social media with #inthekitchenwithjorj and be sure to show us in my free private home cooking group, Scrumptious Possibilities With Jorj!