Salted Caramel Irish Coffee Cocktail Recipe
This drink blends strong, hot coffee and Irish whiskey with smooth salted caramel. I usually add a dollop of whipped topping for that perfect sweet balance.
Equipment
- Heatproof glass mug (8-10 oz)
- Coffee maker (drip, French press, or pod style)
- Tablespoon (for caramel sauce)
- Measuring jigger (for whiskey and liqueur)
- Stirring spoon
- Milk frother or small whisk (for whipped cream)
- Fine grater or microplane (for optional chocolate topping)
- Paper towels (for spills)
Ingredients
- 1 cup hot brewed coffee medium or dark roast
- 1 –1.5 oz Irish whiskey Jameson works well
- 0.5 oz coffee liqueur like Kahlúa
- 1 –2 tbsp salted caramel sauce plus extra for drizzling
- 1 tsp brown sugar optional, for extra sweetness
- Whipped cream homemade or store-bought
- Sea salt flakes for garnish
- Shaved chocolate or cocoa powder optional
Instructions
- Brew 1 cup of hot coffee and pour it into a heatproof glass mug.
- Add 1–2 tablespoons of salted caramel sauce into the coffee. Stir until it melts in completely.
- Add 1–1.5 ounces of Irish whiskey and 0.5 ounce of coffee liqueur. Stir again.
- If you want it sweeter, toss in 1 teaspoon of brown sugar and stir until it disappears.
- Drizzle a little extra salted caramel sauce over the cream.
- Sprinkle on a pinch of sea salt flakes. Shaved chocolate or cocoa powder is a nice touch, but totally optional.
- Serve it warm, right away—don’t wait around.
- Nothing too tricky here, but really whisking in the caramel makes the drink extra smooth.
Notes
I think this is best enjoyed while it’s still warm. The caramel and whiskey flavors pop more that way.
If you want a super-smooth finish, whip your own cream until it’s just holding soft peaks. I do this when I have the time.
The amount of caramel and whiskey is flexible—add more or less depending on your mood. I find a dark roast coffee makes everything taste a bit bolder.
Got leftover caramel? Stick it in the fridge and use it again later. With store-bought whipped cream, I’d say add it right before serving so it doesn’t collapse.