Irish Coffee Recipe

Preheat an Irish coffee glass (a heatproof stemmed glass) by filling it with hot water for 30 seconds, then discard the water. This keeps the drink hot longer.

Brew a strong hot coffee and measure about 6 oz. Keep it hot.

Place 1 teaspoon demerara sugar into the warmed glass.

Pour in 1.5 oz Irish whiskey over the sugar.

Carefully pour the 6 oz hot coffee into the glass, leaving about 1/2 inch (roughly 1–1.5 cm) of headroom for the cream. Stir briskly for 10–15 seconds until the sugar is fully dissolved and the mixture is slightly frothy. This helps integrate the sugar and whiskey into the coffee.

Whip cream by hand or with a whisk

In a small chilled bowl, pour 2 tablespoons heavy cream. Add 1/4 tsp granulated sugar if you prefer a slightly sweet topping. Whisk gently until the cream is thickened but still pourable (soft peaks or just before). You want a silky cream that will float on the coffee rather than sinking.

Alternatively, shake the cream in a small jar for 20–30 seconds until slightly thickened but still pourable.

Using the back of a warm spoon held just above the coffee surface, slowly pour the whipped cream so it floats on top, forming a distinct layer. Pour gently to avoid mixing.

Optionally grate a pinch of fresh nutmeg or dust lightly with cocoa powder on the cream for aroma and presentation.

Serve immediately while hot. To drink traditionally, sip the hot coffee through the layer of cream.