DIY Irish Coffee, Irish Cream With Max Restaurant Group's Brian Mitchell

Video: Learn how to make a proper Irish coffee and from-scratch Irish cream

At Max Restaurant Group's Connecticut and Massachusetts eateries, bartenders are serving classic Irish coffees with heavy cream, hand-shaken until thick in a mason jar - "but not thick enough to become butter," says Brian Mitchell, director of beverages.

This St. Patrick's Day, the restaurants will also feature housemade Irish cream, a fresher and more economical alternative to "branded products," Mitchell said. He's shared his recipe here.

Irish Coffee

1-1/2 ounces Irish whiskey of choice (Mitchell recommends Powers)

4 to 5 ounces fresh-brewed coffee

Method: Combine in glass coffee mug pre-heated with hot water, top with hand-shaken cream.

Housemade Irish Cream

1 cup cream

1 can (14 ounces) sweetened condensed milk

1-3/4 cups Irish whiskey (Mitchell recommends Tullamore Dew)

1-1/2 ounces espresso

2 tbsp. dark chocolate syrup

1 tsp pure vanilla extract

1 tsp orgeat syrup or almond extract

Method: Combine all in a jar or container and shake until mixed.  The Irish cream should stay refrigerated for up to 1 month.

Serve over rocks or shake and serve up, add to coffee, or use for any drink that calls for Irish cream.

Mitchell also likes to use the hand-shaken heavy cream in a classic White Russian cocktail. Recipe as follows:

White Russian

1 ounce Russian vodka

1 ounce coffee liqueur

Combine each over ice in a rocks glass or large tumbler, and top with cream.

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