Admit it, you likely know someone addicted to coffee. Lord knows java junkies could celebrate the magical elixir 365 days a year, but only one day is National Coffee Day—and that’s today. In honor of one of the most important days of the year, we offer up two fab coffee recipes. If drinking coffee isn’t your jam, we’ve got a sweet dessert for you to try—and, of course, a boozy beverage offering. Would you expect any less from Executive Chef Shaun Brady and Sous Chef Graham Farris from the Irish-centric Brady’s Public House?
The dessert will hopefully give you a sugar rush. The coffee drink is bound to give you a caffeine buzz. Try them together and you’ll be buzzed until tomorrow morning. Score!
Brady’s Public House Coffee-Chocolate Chip Cheesecake
Serves 8 – 10
½ cup butter, melted
3 cups graham cracker crumbs
½ cup brown sugar
In large mixing bowl combine all ingredients until thoroughly mixed. Line 12-inch round cheesecake pan with parchment paper and press crust into the pan.
3 pounds cream cheese
1 cup sugar
3 tablespoons cornstarch
6 whole eggs
2 teaspoons pure vanilla extract
3 tablespoons instant coffee
½ cup hot water
1 cup white chocolate, melted
1 cup chocolate chips
In mixer, whip together cream cheese and sugar until light and fluffy. Add cornstarch, eggs, and vanilla then continue to mix until combined. In a small bowl combine water and instant coffee and let dissolve. When thoroughly dissolved, mix into cheesecake along with the melted white chocolate. Fold chocolate chips into cheesecake batter and pour into pan. Bake at 275 degrees for 1 hour or until a toothpick comes out clean. Let cool, slice enjoy. Garnish as decided.
Sift powdered sugar over each slice and pipe fresh whipped cream on the side. Drizzle with a chocolate sauce, if desired.
Brady’s Public House Irish Coffee
1 cup freshly brewed Roasterie KC Blend
1 tablespoon sugar in the raw
1 jigger Restless Spirits Stone Breaker Irish Whiskey (1 1/2 ounces or 3 tablespoons)
Heavy cream, slightly whipped
Fill footed mug, or a mug with hot water to preheat it, then empty. Pour piping-hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over back of spoon. Serve hot.