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Ingredients
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Coffee Base
Whisky & Liqueur
Cream Top
Garnish
Method
Coffee Base
Brew a strong coffee (French press or espresso-strength). Measure 6 oz and keep it hot.
Place 1 tablespoon brown sugar into a preheated heatproof glass or Irish coffee mug.
Pour the 6 oz hot coffee over the brown sugar and stir until sugar fully dissolves.
Whisky & Liqueur
Add 2 oz whisky to the sweetened hot coffee and stir to combine. If using, add 1/2 oz dark rum for extra depth and stir once more.
Taste and adjust sweetness or whisky strength if desired (add up to 1/2 tsp extra sugar or 1/4 oz more whisky).
Cream Top
In a small bowl, lightly whip 2 tablespoons heavy cream with 1 teaspoon granulated sugar until it’s slightly thickened but still pourable — it should cling to a spoon (soft peaks are not necessary).
Gently float the lightly whipped cream over the back of a spoon onto the surface of the coffee so it forms a distinct cream layer on top.
Garnish & Serve
Finish with a light dusting of freshly grated nutmeg over the cream and place 2 coffee beans on top if desired.
Serve immediately while hot. Instruct guests to sip the coffee through the cream for the classic café experience.