Irish Coffee Recipe

Warm the glass

Pour hot water into a 10–12 oz heatproof glass (Irish coffee glass or a clear mug) to warm it. Let sit 30 seconds, then discard the water and dry briefly.

Brew strong hot coffee. Measure about 8 oz of freshly brewed coffee (preferably freshly brewed and hot) and have it ready.

Add 1 tablespoon of light brown sugar into the warmed glass.

Pour in 1.5 oz Jameson Irish whiskey over the sugar.

Add 0.5 oz Baileys Irish Cream to the glass. Stir thoroughly until the sugar is completely dissolved (about 10–15 seconds) and the mixture is homogeneous.

Pour in the 8 oz hot brewed coffee, leaving about 1 inch (2–3 cm) of space at the top for the cream. Stir gently once to combine.

Lightly whip 2 tablespoons of heavy cream with 1 teaspoon powdered sugar (optional) just until it thickens slightly but remains pourable — soft peaks are NOT desired. You want a cream thick enough to float, not whipped to firm peaks.

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

Finish with a light dusting of freshly ground coffee or cocoa powder over the cream (about 1 tsp) and, if desired, float 1–2 whole coffee beans on top for presentation.

Serve immediately. To drink traditionally, sip the hot coffee through the cold cream layer so you taste both together.