Irish Coffee Recipe

Preheat glass

Fill a heatproof Irish coffee glass or a stemmed mug with hot water and let sit for 30 seconds to warm the glass. Pour out the water and dry the inside briefly with a towel or let air-dry.

Combine coffee, sugar and whiskey

Add the teaspoon of brown sugar to the warmed glass. Pour in 6 fl oz (about 180 ml) of hot, freshly brewed strong coffee. Stir until the sugar is fully dissolved. Add 1.5 fl oz (about 45 ml) Irish whiskey and stir gently to combine. Taste and adjust sweetness if desired.

Lightly whip cream

In a small chilled bowl, combine 2 tablespoons heavy cream, 1 teaspoon powdered sugar and 1 teaspoon vanilla extract (optional). Whisk by hand or with a small electric whisk just until the cream thickens to soft peaks — it should still be pourable but hold a slight shape. Do not over-whip; you want a silky, floatable cream.

Float cream on coffee

Hold a spoon upside down over the coffee with the tip touching the inner rim, and slowly pour the whipped cream over the back of the spoon so it gently floats on top of the coffee mixture, forming a distinct cream layer.

Garnish the cream with a light dusting (about 1/4 teaspoon) of freshly grated nutmeg or cocoa powder, if desired. Serve immediately without stirring so the drink is sipped through the warm coffee and whiskey into the cool cream.