Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Disclosure: Some product links may be affiliate links. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coffee and spirits
Cream topping
Garnish (optional)
Method
Preparation
Brew coffee
Brew 6 oz of very hot, strong black coffee (French press or drip extra-strong). Pour the coffee into the preheated glass, leaving room at the top for whiskey and cream (about 1/2 inch).
Sweeten and spirit
Add sugar and whiskey
Add 1 teaspoon packed brown sugar to the hot coffee and stir vigorously until completely dissolved. Pour in 1.5 oz Irish whiskey and stir once to integrate. Taste and adjust sweetness if desired.
Cream topping
Lightly whip cream
Lightly whip 2 tablespoons (and up to 1 additional tablespoon if you prefer a thicker float) of cold heavy cream just until it holds a soft ribbon — do not overwhip. The goal is pourable but slightly thickened cream that will float on the coffee.
Float cream
Pour the lightly whipped cream over the back of a warm spoon held just above the coffee surface so the cream gently floats and creates a distinct layer atop the coffee and whiskey mixture.
Garnish and serve
Optionally grate a small pinch (about 1/4 tsp) of fresh nutmeg or dust with cocoa powder over the cream. Serve immediately without stirring — the classic way is to sip the hot coffee through the cool cream layer.