Irish Coffee Recipe

Warm the glass

Preheat a heatproof glass or Irish coffee mug by filling it with hot water for 30–60 seconds. Discard the water and dry the glass so it stays hot and keeps the drink warm.

Add the packed brown sugar to the warmed glass.

Pour in the hot brewed coffee (about 1 cup) over the sugar and stir vigorously until the sugar is fully dissolved. Dissolving the sugar while coffee is hot ensures a smooth drink.

Stir in the Jameson Irish Whiskey (1.5 fl oz) until incorporated. Taste and adjust sweetness or whiskey amount to preference.

Lightly whip the heavy cream until it just begins to thicken but remains pourable (soft peaks are NOT necessary). Alternatively, gently whisk for about 10–15 seconds to achieve a slightly thickened, pourable cream.

Carefully pour the cream over the back of a spoon held just above the coffee’s surface so the cream floats on top, creating a distinct layer. Don’t stir—the signature of an Irish Coffee is the hot coffee beneath the cool cream layer.

Optionally sprinkle a small pinch of freshly grated nutmeg or cocoa powder on the cream for aroma and presentation.

Serve immediately with a small spoon. Drink the coffee through the cream layer for the classic experience.