Ingredients:

  • 4 fl oz (120 ml) Heavy Cream (35% Fat), very cold
  • 1 tsp (5g) Icing Sugar (optional)
  • ¼ tsp (1 ml) Vanilla Extract (optional)
  • 12 fl oz (350 ml) Hot, Strong Coffee (freshly brewed filter coffee or Americano strength)
  • 3 fl oz (90 ml) Quality Irish Whiskey (e.g., Jameson, Tullamore Dew)
  • 2 tsp (10 g) Dark Brown Sugar (Demerara or Muscovado)

Instructions:

  1. Prepare the Topping: Combine the very cold heavy cream, icing sugar (if using), and vanilla (if using) in a chilled bowl. Whisk vigorously until the cream reaches soft peaks. The cream must be pourable; do not over-whisk. Place the whipped cream back in the fridge.
  2. Prepare the Glasses and Sugar: Fill the two heatproof Irish Coffee glasses with boiling water to thoroughly pre-heat the glassware. Discard the hot water. Add 1 teaspoon of dark brown sugar to the bottom of each warmed glass.
  3. Combine Coffee and Spirit: Pour 6 fl oz (175 ml) of the freshly brewed, piping hot coffee into each glass, ensuring the sugar is covered. Stir briskly for about 30 seconds until the sugar is completely dissolved. Then, add 1.5 fl oz (45 ml) of Irish whiskey to each glass. Stir gently to combine.
  4. Float the Cream: Retrieve the chilled, soft-peak cream. Hold a small dessert spoon upside down over the surface of the coffee (the back of the spoon should touch the liquid). Very slowly and gently, pour the whipped cream over the back of the spoon, allowing it to spread softly and evenly across the coffee surface. Do not stir. Serve immediately.