Skip to main content

French Food Friday....Irish Coffe à la menthe

{recipe and photo from here}

I thought that since it is Saint Patricks day on Saturday, a recipe with a touch of Irish is required.....

Irish Coffe à la menthe

500 ml coffee
6 sugar cubes
150 ml Irish Whiskey
100 ml liquid whipping cream very cold
2 sprigs mint

Reheat coffee with sugar cubes. Wash, dry, thin and chop the mint.
Whip the cream.
Divide the coffee into six tall glasses and add a tablespoon of whiskey.
Top with the whipped cream. Sprinkle with mint.
Serve immediately.


50 cl de cafe
6 sucres en morceaux
15 cl de whisky irlandais
10 cl de crème liquide entière très froide
2 brins de menthe

Faites réchauffer le café avec les morceaux de sucre.
Lavez, séchez, effeuillez et ciselez la menthe.
Montez la crème liquide en chantilly.
Répartissez le café dans six verres hauts, puis ajoutez une cuillère à soupe de whisky.
Montez la chantilly sur l’irish coffe. Parsemez de menthe.
Servez immédiatement.

......À votre santé, Leeann


  1. Oh MY! Thank you for sharing this delectable treat!

  2. Dearest Leeann,

    Great idea for the St. Patrick's day celebration on Saturday! Very nice photos and great for presenting the recipe in English and French!
    Enjoy a lovely weekend and I'm sending you some sunshine from Georgia,


  3. You have hitnanhome run here!! Love anything coffee, and this looks and reads amazing!

  4. This sounds absolutely delectable! xo ~Lili


Post a Comment

Popular posts from this blog

French food Friday...Honey Lavender Icecream

I first tried this in Provence and loved the combination of the lavender and the honey.

For those of you that have seen the movie it's complicated you will recall that Merryl Streep made it for Steve Martin and it really looked great.

By using honey as opposed to sugar you end up with icecream that is deliciously creamy and the smoothest ice cream you've ever tasted.

Be warned, though - there is a caveat...this ice cream will not freeze as well as homemade ice cream usually does. For those of you who like your ice cream hard freeze the ice cream overnight to make it scoopable, instead of the standard two to three hours after churning


1/2 cup honey
1/4 cup dried lavender
4 egg yolks
2 cups milk
1 cup heavy cream


1. Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat.

2. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

3.In a separate medium bowl, beat the egg yolks, then gradually add som…

a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

French Food Friday.....

This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....

About Poires Belle Hélène

This classic French recipe were invented Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least half of the restaurants of the Hexagone. It only takes a few minutes to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make crème Chantilly and toasted flaked almonds for a deluxe version on very special occasions.

About Poires William liqueur

A pear flavoured liqueur. Liqueur is a class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at…