Everly Irish Coffee Recipe

Preheat glass

Warm an Irish coffee glass (or heatproof mug) by rinsing it with hot water, then discard the water. This helps keep the drink hot longer.

Add the brown sugar to the warmed glass.

Pour in the Jameson Irish Whiskey (2 oz) over the sugar.

Pour in 4 oz of freshly brewed hot coffee, leaving about 1/2–3/4 inch (12–20 mm) of space at the top for the whipped cream. Stir gently until the sugar is fully dissolved into the coffee-whiskey mixture.

Combine the cold heavy cream (2 tbsp), powdered sugar (1 tsp), and vanilla extract (1 tsp) in a small chilled bowl.

Whip by hand with a whisk or with a small hand mixer for 20–40 seconds to soft peaks. The cream should be pourable but hold some shape — not stiff.

Using the back of a spoon, gently pour or spoon the whipped cream over the back of the spoon so it floats on top of the hot coffee mixture, creating a distinct cream layer.

Lightly dust the top of the whipped cream with freshly grated nutmeg or a sprinkle of cocoa powder (about 1/4 tsp) if desired.

Serve immediately with a long-handled spoon. Instruct guests not to stir—the classic way to drink Irish coffee is to sip the hot coffee through the cool whipped cream.