Restaurants›West Social Tap & Table›Irish Coffee Recipe

Irish Coffee Recipe

Name: West Social Tap & Tables Irish Coffee Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Irish
Ingredients: 1.25 cups freshly brewed hot strong coffee; 1 tsp brown sugar (or raw sugar); 1.5 oz Irish whiskey; 2 tbsp heavy (double) cream; 0.25 tsp optional: sugar for cream; 0.125 tsp grated nutmeg or cocoa powder

Inspired by West Social Tap & Table

Time10m

Serves1

Make Irish Coffee Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Coffee

1 1/4 cups freshly brewed hot strong coffee1 tsp brown sugar (or raw sugar)

Whiskey

1 1/2 oz Irish whiskey

Cream topping

2 tbsp heavy (double) cream1/4 tsp optional: sugar for cream

Garnish (optional)

1/8 tsp grated nutmeg or cocoa powder

Method

Prepare glass and coffee

Warm the glass

Fill a 10–12 oz heatproof Irish coffee glass or mug with hot water to warm it for 1–2 minutes; discard the water and dry the glass.

Brew strong hot coffee (French press or drip) and have it ready. Measure approximately 1¼ cups (about 300 ml) of hot coffee.

Build the drink

Add the teaspoon of brown sugar into the warmed glass.

Pour in the 1½ oz Irish whiskey over the sugar.

Carefully pour the hot coffee into the glass, leaving about 1–1½ inches (2–3 cm) of space at the top for the cream (typically fill to roughly 3/4 full). Stir thoroughly until the sugar is completely dissolved—about 10–15 seconds.

Prepare and float the cream

Lightly chill the heavy cream so it is cold but still pourable (briefly place the measured cream in the freezer for 2–3 minutes if not chilled). Do not whip; you want it slightly thickened but still fluid.

Optional: For a lightly sweetened cream, whisk the 1/4 tsp sugar into the cream until just combined.

Hold a spoon upside down (concave side up) just above the coffee surface and slowly pour the cream over the back of the spoon so it floats as a distinct layer on top of the coffee. Aim for a ~1/2–3/4 inch cream layer.

Lightly dust the cream with a pinch of grated nutmeg or cocoa powder if using.

Serve

Serve immediately while hot. Drink the coffee through the cream—do not stir—so you get hot sweetened coffee and cool cream in each sip.