Hazelnut Irish Coffee
  • Cooking Time: 3 minutes
  • Servings: 1
  • Preparation Time: 2 minutes
  • 1 tablespoon Dutch-process cocoa powder (1/2 ounce; 15g), plus more for dusting
  • 1 teaspoon (4g) sugar
  • Tiny pinch kosher salt
  • 1/2 cup (120ml) heavy cream
  • 6 ounces (175ml) hot black coffee
  • 1 1/2 ounces (45ml) Frangelico (hazelnut liqueur)
  • 1 tablespoon (15ml) 2:1 simple syrup
  1. Combine cocoa powder, sugar, salt, and heavy cream in a mixing bowl or bowl of a stand mixer. Beat, using the whisk attachment, electric beaters, or a whisk, until dry ingredients are evenly incorporated and cream forms soft peaks.
  2. Combine hot coffee, Frangelico, and simple syrup in a prewarmed mug. (You can prewarm it by pouring hot water into it, letting it stand for 1 minute, then draining.)
  3. Using a spoon, dollop whipped cream on top of coffee and top with a dusting of cocoa powder. Serve right away. (Note that you may have more whipped cream than the mug can accommodate; feel free to add more as you drink, or use some for the next round.)
Here is a wonderful traditional holiday drink. The key is all about the chocolate.