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Irish Coffee Recipe

Name: Koha Restaurant & Bars Irish Coffee Recipe
Cook time: 8 min
Total time: 8 min
Yield: 1 servings
Cuisine: Irish
Ingredients: 1 cups freshly brewed hot strong coffee; 1 tbs brown sugar (light or dark), or demerara; 1.5 oz Jameson Irish Whiskey; 2 tbs heavy cream; 0.5 tsp granulated sugar (optional, for lightly sweetened cream); 1 tsp freshly grated nutmeg or cocoa powder

Inspired by Koha Restaurant & Bar

Time8m

Serves1

Jameson Whiskey and a cream float

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IRISH COFFEE

Irish whiskey, espresso, and agave nectar. Topped with cream.

rich · smooth · sweet

Open pairing →

Ingredients

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Coffee Base

1 cups freshly brewed hot strong coffee1 tbs brown sugar (light or dark), or demerara1 1/2 oz Jameson Irish Whiskey

Cream Float

2 tbs Heavy cream1/2 tsp granulated sugar (optional, for lightly sweetened cream)

Garnish (optional)

1 tsp freshly grated nutmeg or cocoa powder

Method

Coffee Base

Warm glass

Preheat an Irish coffee glass (8–10 oz heatproof glass) by rinsing it with hot water, then discard the water.

Brew coffee

Brew 1 cup (about 240 ml) of strong hot coffee. Use a French press or drip with a slightly higher coffee-to-water ratio for body and flavor.

Combine sugar and whiskey

Place 1 tablespoon brown or demerara sugar into the warmed glass. Pour in 1.5 oz (about 45 ml) Jameson Irish Whiskey.

Add coffee

Pour the hot coffee into the glass over the sugar and whiskey, leaving about 1 inch (2–3 cm) of headroom for the cream. Stir vigorously until the sugar is fully dissolved.

Cream Float

Prepare cream

In a small bowl, lightly whip 2 tablespoons heavy cream with 1/2 teaspoon granulated sugar (if using) just until it thickens slightly and can float—do not whip to soft peaks; you want a pourable, slightly thickened cream.

Float cream

Hold a spoon upside down a little above the coffee surface and slowly pour the lightly whipped cream over the back of the spoon so it spreads and floats on top of the coffee, creating a distinct cream layer.

Finish and Serve

Garnish lightly with a pinch (about 1 tsp) of freshly grated nutmeg or a dusting of cocoa powder, if desired.

Serve immediately. Drink the Irish coffee through the cream layer so you get the hot sweet whiskey coffee followed by the cool cream.