Iced Irish Coffee Recipe

Brew and cool

Brew 1.5 cups of strong coffee (or use cooled leftover coffee). If you want extra coffee intensity, pull 1 shot of espresso and add it when assembling. Allow the coffee to cool to room temperature or chill in the fridge for 15–20 minutes.

While the coffee cools, stir the 1.5 tablespoons granulated sugar into the warm coffee so it dissolves completely. If using espresso only, dissolve sugar into the espresso and then combine with cooled brewed coffee.

In a cocktail shaker or a large glass, combine the cooled sweetened coffee, 3 tablespoons Irish whiskey, 1 tablespoon Irish cream liqueur (if using), and 1/4 teaspoon vanilla extract (if using). Stir or gently shake to combine. Tasting here helps you adjust sweetness or whiskey level.

Fill a tall glass with 1 cup of ice cubes. Pour the coffee–whiskey mixture over the ice.

Add 1/2 cup cold whole milk (or milk alternative) to the glass and stir gently to combine. Adjust milk to taste — less milk for stronger coffee and whiskey presence.

Lightly whip 2 tablespoons heavy cream just until it thickens slightly but is still pourable (soft peaks are not necessary). Carefully float the cream on top by pouring it over the back of a spoon so it sits as a layered cream cap.

Dust the cream with 1/4 teaspoon cocoa powder or a pinch of finely grated dark chocolate. Optionally, drop 2 whole coffee beans on top for presentation.

Serve immediately with a straw and a long spoon so the drinker can stir the cream into the coffee if desired.