New England Whip

Winter got a late start this year but as a skier I’m not mad about it. These past weeks I’ve been enjoying the snow days with warm drinks by the window. Today’s recipe is for a boozy whip cream to spike up your hot chocolate. Some equipment is needed for this recipe, I used a whipper with CO2 cartridges but you could also use a hand mixer to whip your cream.

Ingredients

• 14 oz whipping cream or heavy cream

• 2 TBS Powdered Sugar

• 1 TBS Instant Coffee

• 2 oz Irish Cream

In a measuring glass, combine all ingredients and give a quick stir to incorporate all ingredients. Pour into your whipper - cover and charge with a CO2 cartridge. Store in the fridge for 30 minutes, shake and then use!

If you didn’t get a fancy whip creamer for Christmas like I did, you can use a hand mixer or a mixing stand to whip your cream. Whip until soft peaks foam and layer on top of your hot chocolate!

I cannot express how good this whipped cream tastes. By including the instant coffee directly in the cream you get more emphasis on the rich coffee and chocolate flavors without overwhelming the base drink. I even went so far as to freeze some of the leftovers and ate it like ice cream with some thin mints. Amazing. A must try.