One of the best ways to celebrate St. Patrick’s Day, as far as we’re concerned, is a steaming mug of Irish coffee, which takes on a rich, caramel sweetness in our updated version of the Gaelic favorite. The leftover salted caramel, which will keep in the refrigerator for a week, is delicious when rewarmed and spooned over ice cream or fresh fruit, or simply stir a spoonful into your morning coffee for the rest of the week.
Salted Caramel Irish Coffee
For the salted caramel:
- 1 cup (8 oz./250 g) sugar
- 6 Tbs. (3 oz./90 g) unsalted butter, cut into 1-inch (2.5-cm) pieces, at room temperature
- 1/2 cup (4 fl. oz./125 ml) heavy cream
- 1 1/2 tsp. kosher salt
For the Irish coffee:
- 1 cup (250 ml) freshly brewed hot coffee
- 2 oz. (60 ml) Baileys Irish Cream
- Whipped cream for serving
- Flaky sea salt for sprinkling
1. To make the salted caramel, put the sugar in a saucepan, set over medium-low heat, and heat, stirring occasionally, until the sugar is melted and golden brown, about 7 minutes. Add the butter one piece at a time, stirring after each addition until it is melted. Slowly stir in the cream; the mixture will begin to bubble. Cook, stirring occasionally, until the cream is incorporated and the caramel begins to thicken, about 10 minutes. Raise the heat to medium and cook, stirring occasionally, until the caramel is thickened and shiny, about 3 minutes. Add the salt and cook for 1 minute longer. Transfer the caramel to a heatproof container and let cool. Use at once, or cover and refrigerate for up 1 week.
2. To make the Irish coffee, in a large mug, combine the coffee, Baileys Irish Cream and 2 Tbs. of the salted caramel and stir until the caramel is completely melted. Top with whipped cream, drizzle with additional salted caramel and sprinkle with sea salt. Serves 1.
For updates of our favorite classic cocktails infused with today’s fresh ingredients, check out our book Cocktails: Modern Favorites to Make at Home, by the cooks of the Williams Sonoma Test Kitchen.