Irish Coffee Recipe

Warm the glass

Preheat an Irish coffee glass (8–10 oz heatproof glass) by filling it with hot water. Let sit 30 seconds, then pour out the water and place the warm glass on a trivet or towel.

Add whiskey and sugar

Place 1 teaspoon raw sugar into the warmed glass. Pour 2 tablespoons (about 1 oz or 30 ml) Tullamore D.E.W. Irish whiskey over the sugar.

Add coffee and dissolve sugar

Pour 6 ounces (about 180 ml) of freshly brewed hot coffee into the glass, leaving room at the top for cream. Stir thoroughly for 10–15 seconds to dissolve the raw sugar completely into the hot coffee and whiskey mixture.

Whip the cream

Lightly whip 2 tablespoons (about 30 ml) heavy cream until it is pourable but slightly thickened—soft peaks are not necessary; the cream should be fluid enough to float on the coffee.

Float the cream and finish

Hold a spoon upside down just above the coffee’s surface and slowly pour the lightly whipped cream over the back of the spoon so it floats on top, forming a distinct cream layer. Do not stir after adding the cream.

Serve

Serve immediately while hot. Drink the coffee through the cream layer so you get hot coffee with a cool cream finish. Optionally garnish with a light dusting of cocoa or nutmeg (not required).