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Iced Whiskey Coffees with Whiskey Syrup and Whipped Cream

5 from 10 votes
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  • crushed ice
  • 8 ounces cold-brewed coffee
  • 2 tablespoons whiskey syrup
  • 1 tablespoon whiskey
  • 3 tablespoons cream
  • coconut whipped cream for topping
  • sprinkle of cinnamon

whiskey syrup

  • 1 cup brown sugar
  • 1/2 cup whiskey
  • 1/4 cup water
  • 1 teaspoon vanilla extract

coconut whipped cream

  • 1 (14-ounce) can COLD full-fat coconut milk
  • 2 tablespoons powdered sugar


  • Fill the glass with ice. Pour in the coffee, syrup and whiskey, stirring well to mix. Stir in the cream, top with the whipped cream and sprinkle with cinnamon. This is my favorite proportion for the coffee, but you can easily change it up!

whiskey syrup

  • Combine the sugar, whiskey and water in a saucepan over medium-low heat. Whisk constantly until the sugar dissolves and the mixture begins to bubble. Cook for 1 to 2 minutes, then remove from the heat and let cool completely. Stir in the vanilla extract and use!

coconut whipped cream

  • Take the can of coconut milk out of the fridge. Open the cans and discard the liquid (save it for a smoothie!), then scoop the firm coconut meat into the bowl of your electric mixer. Beat on medium-high speed until completely whipped and thick. Beat in the sugar. Set the bowl in the fridge until ready to use.

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