Irish Coffee Recipe
Jameson Irish Whiskey, O'Mara's cream, J Brooks coffee with whipped cream and cinnamon (hot or iced)
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Ingredients
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For the coffee base
For the whiskey and cream
For the topping
Optional (for iced version)
Method
Hot Irish Coffee
- 1
- 2
Sweeten coffee
Add 1 tsp granulated sugar to the hot coffee and stir until fully dissolved. Adjust sweetness to taste.
- 3
Combine whiskey and cream liqueur
Pour 1.5 oz Jameson Irish Whiskey and 0.5 oz O'Mara's Irish cream into the preheated glass.
- 4
Add coffee
Pour the sweetened hot coffee into the glass over the whiskey and cream liqueur, leaving about 1/2 inch (1 cm) at the top for the cream.
- 5
Whip cream
Lightly whip 2 tbsp heavy cream until it is still pourable but thickened — soft peaks are not necessary. If using pre-whipped cream, prepare a dollop for topping.
- 6
Float the cream
Slowly pour or spoon the whipped cream over the back of a spoon so it floats on top of the coffee, creating a distinct cream layer.
- 7
Garnish
Sprinkle a light dusting of ground cinnamon (about 1/8–1/4 tsp) over the cream. Serve hot.
Iced Irish Coffee
- 8
Prepare chilled coffee
If making iced, chill brewed J Brooks coffee in the refrigerator or use cold-brew. Use 1 cup chilled coffee and 4 ice cubes in a tall glass.
- 9
Sweeten (cold)
Dissolve 1 tsp sugar in the chilled coffee by stirring; if it won't dissolve, use simple syrup (1 tsp) instead.
- 10
Combine spirits and coffee
Add 1.5 oz Jameson and 0.5 oz O'Mara's Irish cream to the chilled coffee, stir to combine, then add ice cubes.
- 11
Top with cream
Lightly whip 2 tbsp heavy cream to a soft pourable consistency (or use pre-whipped). Spoon gently over the back of a spoon so it sits on top of the iced coffee.
- 12
Garnish
Finish with a light dusting of ground cinnamon over the cream. Serve with a straw (stir before drinking if you prefer blended).