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Proper Irish Coffee Recipe

Name: Bog & Barley Irish Pubs PROPER IRISH COFFEE Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Irish
Ingredients: 6 fl oz freshly brewed strong hot coffee; 1.5 fl oz Irish whiskey (e.g., Jameson or your preferred brand); 1 tsp brown sugar or demerara sugar (or simple syrup to taste); 2 tbsp heavy cream (cold); 1 tsp granulated sugar (optional, to lightly sweeten cream); 1 pinch freshly grated nutmeg or cocoa powder (optional garnish); 1 to taste heatproof Irish coffee glass or 8–10 oz mug; 1 to taste bar spoon or small whisk for cream

Inspired by Bog & Barley Irish Pub

Time10m

Serves1

Irish Whiskey, Strong Coffee, Fresh Cream

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Ingredients

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Coffee Base

6 fl oz freshly brewed strong hot coffee1 1/2 fl oz Irish whiskey (e.g., Jameson or your preferred brand)1 tsp brown sugar or demerara sugar (or simple syrup to taste)

Cream Topping

2 tbsp heavy cream (cold)1 tsp granulated sugar (optional, to lightly sweeten cream)

Garnish & Equipment

1 pinch freshly grated nutmeg or cocoa powder (optional garnish)1 to taste heatproof Irish coffee glass or 8–10 oz mug1 to taste bar spoon or small whisk for cream

Method

Coffee Base

Preheat glass

Preheat your Irish coffee glass by filling it with hot water. Let it sit 30 seconds, then discard the water and warm the glass by swirling the remaining steam.

Brew coffee

Brew strong hot coffee immediately before assembling. Aim for about 6 fl oz (approx. 175–180 ml) of hot coffee at near-boiling temperature so the drink stays hot after mixing.

Sweeten and add whiskey

Add 1 teaspoon brown or demerara sugar directly into the warmed glass. Pour in the hot coffee and stir until the sugar is fully dissolved. Add 1.5 fl oz Irish whiskey and stir once more to combine.

Cream Topping

Lightly whip cream

Pour 2 tablespoons cold heavy cream into a chilled bowl. Add 1 teaspoon granulated sugar if you want slightly sweetened cream. Using a small whisk or handheld frother, whisk just until the cream thickens slightly and holds a soft ribbon (soft-peak consistency). Do not overwhip — it should be pourable but viscous enough to float.

Float the cream

Hold a bar spoon upside down over the surface of the coffee and gently pour the whipped cream over the back of the spoon so it floats on top of the coffee in a distinct layer. Aim for a 1/2–3/4 inch layer of cream.

Garnish & Serve

Finish with a light pinch of freshly grated nutmeg or a dusting of cocoa powder over the cream, if desired.

Serve immediately while the coffee is hot and instruct guests to drink the coffee through the cream (do not stir).