Irish Coffee with Matcha Whip
By Ashley Cuoco
Irish Coffee with Matcha Whip
By Ashley Cuoco
- 4 ounces heavy whipping cream
- 1 teaspoon maple syrup
- 3 teaspoons culinary-grade or stone-ground matcha tea powder, plus more for serving
- ¼ cup powdered sugar, for serving
- 8 ounces hot brewed coffee
- 2 ounces Irish whiskey (optional)
Make matcha whipped cream: Add heavy cream, maple and 2 teaspoons matcha to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed just until soft peaks form, scraping down the sides of the bowl as needed. Alternatively, whisk in a medium bowl using a handheld mixer.
In a small bowl, whisk powdered sugar and remaining 1 teaspoon matcha until combined to make a green-tinted powder for serving.
Divide coffee between 2 glass mugs. If using, add whiskey and stir. Top each mug with half of the matcha whipped cream, using the back of a spoon to lightly pack it into the mug and create swoops on the surface. Dust with matcha powdered sugar and serve hot.
Note: If you prefer a lighter brew, whisk in 1 tablespoon of matcha whipped cream until dissolved into coffee before topping with additional whip. If you prefer a sweeter brew, stir in 1 teaspoon brown sugar until dissolved.
In a small bowl, whisk powdered sugar and remaining 1 teaspoon matcha until combined to make a green-tinted powder for serving.
Divide coffee between 2 glass mugs. If using, add whiskey and stir. Top each mug with half of the matcha whipped cream, using the back of a spoon to lightly pack it into the mug and create swoops on the surface. Dust with matcha powdered sugar and serve hot.
Note: If you prefer a lighter brew, whisk in 1 tablespoon of matcha whipped cream until dissolved into coffee before topping with additional whip. If you prefer a sweeter brew, stir in 1 teaspoon brown sugar until dissolved.