Irish Coffee Recipe

Brew coffee

Brew about 6 oz of strong Vietnamese-style coffee or a robust dark roast espresso. If you're using a drip or French press, use a slightly higher coffee-to-water ratio to achieve a concentrated brew. If the brew tastes weak, stir in 1 tsp instant coffee until you reach a strong, hot cup.

Preheat the serving glass by rinsing it with hot water, then discard the water. This keeps the drink warm longer.

Combine whiskey and coconut caramel

In the preheated warmed Irish coffee glass (or a heatproof stemmed glass), add 1 tbs coconut caramel sauce and 1 tsp brown sugar. Pour in 1.5 oz Proper Twelve Irish Whiskey.

Pour the 6 oz of hot coffee into the glass over the whiskey and caramel. Stir thoroughly for about 10–15 seconds until the caramel and sugar are fully dissolved and integrated.

Taste and adjust sweetness: add up to an additional 1/2 tsp brown sugar or 1/2 tbs coconut caramel if you prefer sweeter.

Prepare lightly whipped cream

In a small chilled bowl, add 2 oz chilled heavy cream, 1 tsp vanilla extract and 1 tsp powdered sugar (optional). Whisk by hand or with a small whisk for 20–30 seconds until the cream is slightly thickened but still pourable — you want soft peaks that will float on the coffee, not stiff whipped cream.

Using the back of a spoon held just above the coffee surface, slowly pour the slightly whipped cream so it floats on top of the coffee, forming a distinct cream layer.

Sprinkle the toasted coconut flakes lightly over the cream, then add a small pinch of freshly grated nutmeg or a dusting of cocoa for aroma and a finishing touch.

Serve immediately without a straw. To drink, sip the hot coffee through the chilled cream layer so you get the contrast of hot, sweetened coffee and cool cream.