Irish coffee combines two of life’s greatest joys – caffeine and booze – in one convenient glass. The recipe below uses Jameson whiskey both because it’s delicious and tastes slightly sweet, which compliments the coffee very nicely.
There are variations of this drink that include Bailey’s, crÃ¨me de menthe, spices, decorative coffee beans, and lighting things on fire at strategic moments. But instead of relying on gimmicky green food colouring to add zest to your drink, let delicious simplicity speak for itself.
- 12 oz hot coffee
- 1 oz Jameson Irish whiskey (or to taste)
- 1 Tbsp. sugar (or to taste; sugar is necessary, however, for floating cream on top)
- 4 Tbsp. heavy cream
- Boiling water
- Fill a mug with boiling water. Set aside (later, the heated mug will keep the coffee hot longer).
- Whip cream lightly until slightly thickened; it should be light enough to float on coffee, but still liquid enough to pour. It’s best to use eggbeaters or a whisk, but a fork, a small bowl, and sheer will also do the trick. Set aside.
- Empty the mug of water. Add sugar to taste, then the coffee, leaving about three centimetres of space from the top of the cup. Stir until sugar is dissolved.
- Add the Jameson and stir once. Immediately add the prepared cream by pouring it over the back of a spoon held just above the coffee in order to keep the coffee and cream from mixing. Do not stir. Share and enjoy.