The Black Stuff is the city’s best-known and longest standing authentic Irish pub, serving an international community since 1992. Caolan O’Neil and Rosie Plahe offer a tasty selection of hot beverages all year round, but naturally they are especially popular during the colder months.

The signature Irish coffee--comprising hot coffee, Irish whisky, sugar to taste, stirred, and topped with a generous layer of cream--is consistently popular, but the Baileys Irish Cream coffee is also a particular hit during winter.

For those who steer clear of coffee and prefer their hot drinks a little sweeter, hot chocolates can be enjoyed with or without the addition of either Amaretto, Jack Daniel’s or Baileys at the pub.

Local milk and cream are used in these hearty drinks, both of which are made by Luxlait, a Luxembourg dairy producer. Not only do they like to buy local and support producers in the region where possible, but Caolan adds: “It’s important that the milk and cream are of a high quality, as it can really make or break these drinks. Luxlait is the real deal; they make proper dairy products that are nice and rich.”

The Black Stuff has even taken a cheeky step further. “We also do a shot version of Irish coffee that uses Luxembourg’s first whisky of the Distillerie Diedenacker. Combined with Kahlúa and again finished off with a cream top, this shot provides a slightly more intense coffee-flavoured kick,” adds Rosie.

Tucked away in Pulvermühle, The Black Stuff is a traditional pub complete with a log fire; an ideal cosy setting for escaping the frost and sipping away on something hot, strong and creamy on a long winter’s evening.