Irish Coffee Recipe
Jameson Irish Whiskey, Baileys, Fresh Blue Creme
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Ingredients
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Coffee Base
Spirits & Cream
Garnish
Method
Coffee Base
- 1
Brew and sweeten coffee
Brew 1 cup (240 ml) of very strong hot coffee. While hot, stir in 1 tsp granulated sugar until fully dissolved. Pour the sweetened coffee into a warmed heatproof glass (Irish coffee glass) and leave room at the top for spirits and cream (about 1 inch / 2.5 cm).
Spirits & Cream
- 2
Add whiskey and Baileys
Pour 45 ml Jameson Irish Whiskey and 30 ml Baileys Irish Cream into the sweetened hot coffee. Stir gently to combine, ensuring the Baileys is evenly mixed with the coffee and whiskey.
- 3
Prepare the blue crema
In a small chilled bowl, combine 30 ml heavy cream with 5 ml blue curaçao. Whisk briefly by hand until the cream is slightly thickened but still pourable (soft peak). The blue curaçao tints the cream to create a fresh blue crema; do not over-whip.
Assembly & Garnish
- 4
Float the blue cream
Carefully pour or spoon the lightly blue-tinted cream over the back of a spoon onto the surface of the coffee mixture so it floats as a distinct layer. Aim for a 1/2 to 3/4 inch (1–2 cm) cream layer.
- 5
Top and serve
Add 2 tablespoons of lightly whipped cream (soft peak) on top if you want extra cream texture. Finish with a light dusting of freshly grated nutmeg or cocoa. Serve immediately while hot.