Combine the Irish coffee mix with pebble ice and blend until smooth (not overly thick). Top with a layer of sherry cream and garnish with cacao nibs.
Black SyrupCombine 2 cups of packed brown sugar, 1 cup of stout, and 1 cup of cold-brew coffee (2x concentrated), and heat until the sugar dissolves and the mixture reduces by half. Let cool and set aside.
Frozen Irish Coffee MixMix together 1½ cups of the black syrup, ¾ cup of coffee liqueur, and 1¼ cups of Irish whiskey.
Sherry CreamWhip 1 tsp. of cream sherry and 1 cup of heavy cream together and keep refrigerated (will last for up to 10 days if kept refrigerated).
