Irish Whiskey Latte

Warm your soul from the inside out with this indulgent spiked coffee. It’s a sweet treat with a pleasant espresso and whiskey kick, and it’s the perfect hot cocktail for raising a toast to loved ones and special occasions.

Prep Time
10 minutes
Cook Time
3 to 5 minutes
Two tall glasses of Irish whiskey latte topped with whipped cream and chocolate shavings, presented on a wooden table with a side of brown sugar, a decanter of amber whiskey in the background.

Redpath® Dark Brown Sugar & Redpath® Icing Sugar

Redpath® Dark Brown Sugar

Redpath® Dark Brown Sugar

With a deep caramel taste, this sugar adds body to rich, decadent sweets like ganache, brownies, and gingerbread, or mocha anything. It’s also the classic choice for BBQ sauces and marinades, syrups, and more.

Redpath® Dark Brown Sugar

Redpath® Icing Sugar

Redpath® Icing Sugar

Use this sugar to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

Scale OR dry measuring cups

Liquid measuring cup

Measuring spoons

Small heavy-bottomed saucepan 


Heatproof spatula

Medium bowl

Hand mixer OR large whisk

Electric milk frother OR medium, heavy-bottomed saucepan

Heatproof mugs OR glasses x 4 (12 oz / 354 ml)

4 servings
For the chocolate syrup (makes ½ cup / 125 ml):
  • ⅓ cup (72 g) Redpath® Dark Brown Sugar, packed
  • 3 tbsp (18 g) unsweetened cocoa powder
  • ¼ cup (63 ml) water
  • 1 tsp (5 ml) pure vanilla extract
  • ¼ tsp (2 ml) pure almond extract (optional)
For the whipped cream:
  • ½ cup (125 ml) heavy cream (35%)
  • 2 tbsp (16 g) Redpath® Icing Sugar
  • 1 tsp (5 ml) pure vanilla extract
For the latte:
  • 3¾ cups (938 ml) whole milk (3.25%)
  • 16 tbsp (240 ml) espresso, divided
  • 8 tbsp (120 ml) Irish whiskey, divided
Garnishes (optional):
  • Shaved chocolate
  • Cocoa powder
  • Ground cinnamon
For the chocolate syrup:

Step 1

In a small, heavy-bottomed saucepan, whisk together the Redpath® Dark Brown Sugar and cocoa powder until well combined. Whisk in the water and place over medium heat. Stir until mixture is homogeneous and begins to bubble around the edges.

Step 2

Remove from heat and stir in the vanilla extract and, if using, the almond extract. Set aside to cool to room temperature.

For the whipped cream:

Step 1

Add the cold heavy cream to a medium bowl (see Chef’s Tips). Use a hand mixer or large whisk to whip cream until it just begins to thicken. Sprinkle in the Redpath® Icing Sugar and vanilla extract. Whip until medium peaks form. It should be firm enough to hold its shape with the tips gently folding over. Place into the fridge until needed.

For the latte:

Step 1

Use an electric milk frother to heat milk until hot or place milk into a medium, heavy-bottomed saucepan over medium heat until milk just begins to simmer around the edges.

Step 2

While the milk is heating up, add 2 shots (4 tablespoons / 60 ml) of espresso into each mug or glass.

Step 3

Top the espresso with 2 tablespoons (30 ml) of Irish whiskey and 2 tablespoons (30 ml) of chocolate syrup. Gently stir to combine.

Step 4

When the milk is ready, carefully divide the hot milk among the 4 glasses.

Step 5

Top the lattes with the whipped cream. Garnish with shaved chocolate, cocoa powder, or cinnamon, if desired. Serve immediately.

Two Irish whiskey lattes served in tall, clear glass mugs, topped with frothy cream and a clover-shaped sprinkle of cinnamon, perfect for St. Patrick's Day celebrations, set against a textured green background.