Irish Coffee Recipe

Warm the glass

Preheat a heatproof Irish coffee glass or mug by filling it with hot water for 30–60 seconds, then discard the water and dry the glass briefly. A warm glass helps keep the drink hot.

Pour 1 tsp brown sugar into the warmed glass. Add 1 cup freshly brewed hot strong coffee, leaving about 1 inch (2–3 cm) headroom for cream. Stir until the sugar is fully dissolved.

Add 1.5 oz Irish whiskey to the sweetened coffee and stir gently to combine. Taste and adjust sugar or whiskey amount to preference.

Lightly whip 2 tbsp heavy cream until it just holds soft peaks — it should be pourable but thickened. Do not over-whip.

Hold a spoon upside down over the coffee with the tip just above the liquid and slowly pour the whipped cream over the back of the spoon so it floats on top of the coffee in a distinct layer.

Optional: Sprinkle a pinch (about 1 tsp) of freshly grated nutmeg or a light dusting of cocoa powder over the cream for aroma and presentation.

Serve immediately. The classic way to drink is through the cream so the hot coffee and whiskey are sipped up through the cool cream layer.