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Ingredients
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Coffee & Alcohol
Cream Topping
Garnish & Tools
Method
Prep & Warm Glass
- 1
Coffee & Sweeten
- 2
Brew 6 oz of strong hot coffee (freshly brewed). Pour the hot coffee into the warmed glass, leaving about 1 inch (2–3 cm) of space at the top for the cream layer.
- 3
Add 1 teaspoon brown sugar to the hot coffee and stir until fully dissolved. Adjust sweetness to taste, but dissolving the sugar in hot coffee is important for mouthfeel and temperature.
- 4
Pour 1.5 oz Irish whiskey into the sweetened hot coffee and stir gently once to combine the whiskey and coffee evenly.
Cream Topping
- 5
Lightly whip the cream
Put 2 tablespoons of heavy cream into a small chilled bowl. Using a small whisk or spoon, gently whip the cream just until it thickens slightly — it should be pourable but with some body (soft peak is NOT required). The goal is a cream that will float, not fully whipped whipped cream.
- 6
Hold a spoon upside-down over the coffee, just above the surface. Slowly pour the lightly whipped cream over the back of the spoon so it floats and creates a distinct layer on top of the coffee. Pour gently and stop when an even layer forms (about 2 tablespoons).
- 7
Optional: sprinkle a small pinch of coarse sugar or a light dusting of grated nutmeg on the cream for aroma and subtle texture.
Serve
- 8
Serve the Irish Coffee immediately while hot. Drink through the cream (do not stir) to experience the layered contrast of hot coffee and cool cream.