It's no secret that we love celebrating. In fact, one of our favorite things to do is to pop a bottle of champagne and toast to accomplishments, both big and small. It's one of those little special rituals that can instantly elevate any normal day. Seriously, we dare you to open a bottle of bubbly and try not to smile at the sound of the cork popping.
So of course, when a holiday rolls around, we jump at the chance to add a little festive touch to our normal routine. Our two weekend beverage staples, coffee and champagne, get a lovely little St. Patrick's Day makeover in today's post. Both recipes would be a welcome addition to any Irish-themed brunch or get together.
Recipe adapted from the Jameson Factory in Dublin, Ireland
When the basic premise of a recipe is adding booze to coffee, you know it's going to be good. We've tweaked this classic Jameson recipe to fit our tastes. The addition of coconut milk seriously takes this to another level (and keeps this decadent treat both dairy-free and vegan - what a win.) Trust us when we say - you need to find a mug and make this right away. You can thank us later. Pair this with herb roasted potatoes and an egg white omelet for a special breakfast that's as comforting as it is delicious.
1 oz. Irish Whiskey
1 tsp. Brown sugar
1 can of full fat coconut milk (Thai Kitchen works well)
½ cup of powdered sugar
½ tsp. Vanilla extract
Place the can of coconut milk in the refrigerator overnight (or for at least 8 hours)
Chill a glass bowl in the fridge 10 minutes before removing coconut milk from fridge
Remove the can from the fridge and try not to wiggle it much prior to opening
Open the can. Scrape out the thickened cream and leave the coconut water behind (You can use it in a smoothie later!)
Place your thickened cream in your chilled glass bowl and beat with a whisk for 2 minutes, or until smooth and creamy.
Slowly add powdered sugar and vanilla extract to the bowl, until your whipped cream is smooth.
Brew your coffee and set aside
In your coffee mug, stir together brown sugar and irish whiskey until blended
Pour coffee over the sugar and whiskey and then slowly pour in fresh whipped cream. (At the risk of sounding ridiculous, take a Boomerang video of the pouring process - trust us, it's pretty.)
St. Patrick's Day Champagne Sparkler
Don't get us wrong, mimosas are one of our very favorite things. But sometimes it's good to shake things up. These elegant Champagne Sparklers are a subtle nod to St. Patrick's Day, but would truly be refreshing any day of the year. The added cucumber, and lime transform even a humble bottle of champagne. Sub sparkling water for champagne to make this a nonalcoholic treat - perfect for sunny spring days spent out in the sunshine. Simply add a cheese plate and some fresh fruit to complete your totally swoon-worthy brunch spread.
1 bottle of champagne
1 small seedless cucumber, sliced
4 oz. sweetened lime juice OR fresh lime juice
1/4 cup fresh mint leaves, sliced
4 oz warm water
Mint leaves and cucumber slices for garnish
Rinse and slice the cucumber and place it in a medium-sized bowl.
To julienne the mint leaves, rinse and dry the leaves, then stack them on top of each other. Starting from a short end, tightly roll the leaves into a round shape. Using a sharp knife, thinly slice the leaves and add them to the bowl with the cucumber.
Muddle the cucumber, lime juice, water, and mint leaves. Place in fridge to cool up to 12 hours. Tip - for a crisp and tart drink, sub the sweetened lime juice with fresh-squeezed lime juice.
When ready to serve, add an ounce of the muddled mint mixture to the bottom of the glass. Top off with champagne.