Tavern Irish Coffee Recipe

Preheat glass

Fill an Irish coffee glass (or heatproof stemmed glass) with hot water and let sit 30–60 seconds to warm the glass. Discard the water and quickly dry the inside.

Sweeten coffee

Add the packed brown sugar to the warmed glass.

Add coffee and whiskey

Pour 6 fl oz of freshly brewed hot strong coffee into the glass over the brown sugar. Stir until the sugar is fully dissolved. Add 1.5 fl oz Jameson Irish Whiskey and stir gently to combine.

Whip cream

Chill a small metal bowl and whisk or use a handheld mixer with chilled beaters. Pour 2 tbsp cold heavy cream into the bowl. Add 1 tsp powdered sugar and 1 tsp vanilla extract. Whisk briskly until soft peaks form — the cream should be thick enough to float on the coffee but still pourable.

Float cream

Hold a spoon overturned just above the coffee surface and gently pour or spoon the whipped cream over the back of the spoon so the cream floats on top of the coffee and forms a distinct layer.

Lightly dust the whipped cream with about 1/4 tsp freshly grated nutmeg or finely grated dark chocolate if desired. Serve immediately without stirring so the guest can sip the hot coffee through the cool cream.