Irish Coffee Recipe

1. Warm glass

Preheat an Irish coffee glass (8–10 oz heatproof glass) by rinsing it with hot water, then discard the water.

2. Brew coffee

Brew 1 cup (about 240 ml) of strong hot coffee. Use a French press or drip with a slightly higher coffee-to-water ratio for body and flavor.

3. Combine sugar and whiskey

Place 1 tablespoon brown or demerara sugar into the warmed glass. Pour in 1.5 oz (about 45 ml) Jameson Irish Whiskey.

4. Add coffee

Pour the hot coffee into the glass over the sugar and whiskey, leaving about 1 inch (2–3 cm) of headroom for the cream. Stir vigorously until the sugar is fully dissolved.

5. Prepare cream

In a small bowl, lightly whip 2 tablespoons heavy cream with 1/2 teaspoon granulated sugar (if using) just until it thickens slightly and can float—do not whip to soft peaks; you want a pourable, slightly thickened cream.

6. Float cream

Hold a spoon upside down a little above the coffee surface and slowly pour the lightly whipped cream over the back of the spoon so it spreads and floats on top of the coffee, creating a distinct cream layer.

7. Garnish lightly with a pinch (about 1 tsp) of freshly grated nutmeg or a dusting of cocoa powder, if desired.

8. Serve immediately. Drink the Irish coffee through the cream layer so you get the hot sweet whiskey coffee followed by the cool cream.