A reinvented classic with an Airtender twist.
Irish coffee: a dessert with a punch for some, for others an instant heart-warming drink for colder evenings. In any case, not many people will deny that whiskey and coffee are a perfect match.
Use the power of vacuum and air with the Airtender to infuse coffee flavors and create a smooth, silky cream topping for this classic drink. Here is how:
Ingredients200 ml Irish whiskey
20 gr coffee beans
100 ml water
100 gr cane sugar
2 cinnamon sticks
2 star anise
150 gr sweetened double cream
Nutmeg (fresh or pre-grated)
Fresh coffee, brewed to your liking. A stronger, darker roast is recommended.
The vacuum-infused whiskey
Pour the whiskey into a glass food jar and add the coffee beans. Prepare the lid for a Nanostopper if you haven't already done so. Close the lid tightly and place the Nanostopper in the lid. Set the Airtender to V mode, setting 5. Activate and extract air out of the jar until the Airtender automatically stops. Put aside until needed.
The vacuum-infused sugar water
Pour the water into a saucepan and add the sugar, cinnamon sticks, star anise and cloves. Bring the water to a boil, then take off the heat.
Pour everything into a glass jar. Prepare the lid for a Nanostopper if you haven't already done so. Close the lid tightly and place the Nanostopper in the lid. Set the Airtender to V mode, setting 3. Activate and extract air out of the jar until the Airtender automatically stops. Put aside until needed.
The cream layer
Pour the cream into a high jar or glass. Connect the Precision Aerator to the Airtender. Select A mode, setting 5 and activate. With the Precision Aerator control valve closed, stir the cream to a creamy, yoghurt-like consistency.
First, pour 60 ml of the infused sugar water into the glass
Add 30 ml of the infused whiskey
Add the freshly brewed coffee
Take a spoon and hold it just above the fluid level in the glass. Pour the aerated cream onto the spoon to gently layer it onto the coffe mixture
Add some (freshly) grated nutmeg to finish.