When the wind is howling outside and the snow is swirling around the windowpanes, there is nothing better than sitting down with your favorite book or television program while sipping on a hot beverage. This feeling is intensified when you pair that hot beverage with the flavours of both coffee and whiskey – that’s right, an Irish coffee is just what this cold night ordered.
Not a drinker? That’s 100% ok when it comes to this recipe of Irish Crème Coffee Bombs! You can add liquor only if you choose; this recipe will still you give a delightful cup of caffeinated goodness!
The Origin of Irish Coffee
Irish coffee is reported to have been created in 1942 or 1943 (depending on the source) by Joe Sheridan, a chef stationed at Foynes Port just outside of Limerick, Ireland. He created this when Foynes Port became one of the biggest commercial airports in Europe during the Second World War. Seeing all of these cold, weary, and scared passengers coming through each day (and night) when the weather would prevent further travels – he decided to whip up a hot and tasty treat.
Generations later, people around the world still enjoy to the fullest their own version of Irish coffee or they use the original recipe. While standard Irish Coffee can only be sold, and should only be drank, by those who are of legal age; there are ways for all ages to enjoy Irish Coffee.
The Popularity of Coffee
Did you know that according to a recent study, there are 400 billion cups of coffee consumed annually all around the globe? That’s a lot of coffee brewed and poured, isn’t it? According to some sources, the name coffee comes from Kaffa; a region in Ethiopia where coffee beans were reportedly discovered.
The average coffee drinker is 18 to 36 years of age with each coffee drinker consuming approximately four cups daily. Variations of coffee are found around the globe, with some countries preferring to drink coffee in the morning while others tend to use it as an after-dinner treat.
Coffee can be drank black, it can be drank with additives such as cream, milk, sugar, sweetener, syrups, and more. Coffee can be used in baking and cooking various food dishes, and it’s always on the menu in the majority of restaurants. It can be purchased in numerous forms – ground, milled, whole beans, and it can be found in the form of instant coffee, percolated coffee, pods for a coffee brewing machine, and home-grounded.
- Microwave safe bowl of medium to large sizing
- 6 cavity mold
- Small piping bags or Ziploc baggies (snack size works the best)
- 2 plates
- 1 ½ cups of white chocolate chips
- 1 tbsp. brown sugar
- Dry French Vanilla coffee creamer (powdered form)
- 3 tbsp. of good quality whiskey (optional)
- 3 tbsp. of another liquor type such as amber rum
- Freshly brewed coffee (perked coffee would be the best flavour)
How to make the Irish Creme Coffee Bombs:
Step 1: Prep
Before starting any other step or ingredient preparation, place a plate in the freezer to get cold. Leave it until it is cold to the touch.
Melt the white chocolate chips on high in the microwavable bowl for 60 seconds. Remove the white chocolate chips from the microwave and stir with a spoon to check on the melting status. If it is starting to melt, continue to microwave for 30-second intervals but decrease the power level to prevent the chocolate from burning. Be prepared for this step to take 2 to 4 30 second allotments before all pieces and chunks are melted into the bowl.
When you give the white chocolate chips the final stir, check to see if it’s mostly melted. If so, heat for 15 seconds and then vigorously stir until all pieces are absorbed and melted, leaving the chocolate smooth and creamy.
Using a spoon, drop a dollop of the melted white chocolate into the first cavity of the silicon mold. Use the back of the spoon to completely fill and smooth out the mold. Wipe away any excess or spilled chocolate.
Repeat this until all molds are filled with melted white chocolate.
Freeze the mold for 10 to 15 minutes.
Use this time to prep your working space for the next steps. Have all the remaining ingredients in arms reach and equipment ready to use.
Step 2: Remove chocolate from molds
Remove the plate and the mold from the freezer. Place the second plate in the microwave on high heat for approximately 2 minutes to heat the surface. Carefully remove each frozen white chocolate “bomb” from the mold, gently working the sides of the silicon to release the half.
Set the bombs on the cold plate – this will keep them from melting and excess chocolate from smearing around. In the center of the bomb, spoon a tablespoon of brown sugar and 1-2 tbsp. of the dry French vanilla creamer.
Step 3: Assemble
Connect the two ends of the bombs together using the warmed-up plate to melt the rim of the spheres. Place the top half of the bomb on the heated plate to lightly melt the edges and stick them together.
Alternative Ways to Connect Your Coffee Bomb
- Hot Plate Method – place a plate in the microwave for 2 minutes and remove. The plate will hold the heat without the risk of burning yourself – This method is the one used above.
- Pipe Melted Chocolate – use leftover melted white chocolate chips. Add the melted chocolate chips to a piping bag or small Ziploc bag. Cut a small hole at the end of the piping bag (or one corner of the Ziploc bag). Squeeze the melted chocolate around the rim of the bottom sphere and simply place the top sphere in position. Using your finger, smooth the chocolate out and adhere the two halves together.
- If you do use the piped chocolate method, remember that if the chocolate is too hot, it will burn a hole into your bomb so watch the temperatures!
- Optional: add sprinkles or crushed candies for those who would prefer sweetness over the whiskey.
Secrets of Success
- Place the bomb on its side in your favorite coffee mug. Pour piping hot coffee directly onto the bomb to release and melt it.
- Using a cheaper whiskey (or liquor) will cause the coffee to curdle rapidly, so if you choose to indulge in an adult beverage; be sure to use a high quality jigger!