Irish Coffee Recipe
Irish whiskey, espresso, and agave nectar. Topped with cream.
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Ingredients
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Coffee base
Cream topping
Garnish (optional)
Method
Coffee base
Preheat glass
Warm a heatproof Irish coffee glass (8–10 fl oz capacity) by rinsing with hot water, then discard the water. This keeps the drink hot longer.
Brew 2 fl oz of espresso or very strong coffee. Ideally use fresh espresso pulled immediately before assembling so it's hot and flavorful.
Pour the hot espresso into the warmed glass. Add 1.5 fl oz Irish whiskey.
Stir in 0.5 fl oz agave nectar while the coffee is hot so it dissolves completely. Taste and adjust sweetness by adding up to another 0.25 fl oz if you prefer sweeter.
Cream topping
Pour 2 tbsp heavy cream (and 0.25 tsp agave if you want the cream slightly sweetened) into the chilled bowl.
Whip the cream by hand with a whisk or with a small electric frother/hand mixer until it thickens to soft-peak consistency — it should be pourable but still hold a gentle shape (about 20–45 seconds by hand, shorter with an electric frother). Do not overwhip; the cream should be smooth and slightly billowy.
Using the back of a spoon held just above the coffee surface, gently pour or spoon the whipped cream so it floats on top of the coffee mixture, forming a distinct cream layer.
Finish and garnish
Optionally grate a small pinch (about 1/8 tsp) of fresh nutmeg or cocoa on top of the cream for aroma and presentation.
Serve immediately without stirring; the classic way to drink is through the cream so you get hot coffee and whiskey with cool cream.