Irish Coffee Recipe

Warm a heatproof Irish coffee glass (8–10 oz) by filling it with hot water. Let sit 30 seconds, then discard the water and preheat the glass for better temperature retention.

Brew a double espresso (about 2 oz). Pour the brewed espresso into the warmed glass. Add 1 oz hot water to slightly cool and lengthen the coffee to about 3 oz total.

Add 1 tablespoon packed brown sugar to the hot coffee and stir until mostly dissolved. Pour in 1.5 oz Irish whiskey and stir vigorously for 10–15 seconds to dissolve the sugar fully and slightly aerate the drink.

In a chilled small mixing bowl, combine 2 oz cold heavy cream, 1 tablespoon Bailey's Irish Cream, and 1 teaspoon granulated sugar. Whip by hand with a whisk or with a handheld mixer until soft peaks form — the cream should be pourable but hold a gentle peak (about 30–60 seconds by mixer, 90–120 seconds by whisk).

Taste the cream and adjust sweetness with a pinch more sugar if desired. Do not overwhip; you want a silky layer that will float on the coffee.

Using the back of a spoon held just above the coffee surface, gently pour or spoon the Bailey's whipped cream over the coffee so it floats as a distinct layer. Aim for about 1–1.25 inches of cream.

Garnish the cream with a light dusting (about 1/4 tsp) of freshly grated nutmeg or cocoa powder if desired.

Serve immediately with a long-handled spoon. To drink traditionally, sip the hot coffee through the cool cream layer.