Irish coffee
Nobody can quite agree who invented this classic, though one popular story attributes it to a chef working at a County Clare airport in the 1940s. It’s worth taking your time to slowly put together this deceptively simple concoction of sweetened coffee, Irish whiskey and cream, using the best ingredients you can.
- Serves1
- CourseDrink
- Prepare10 mins
- Cook-
- Total time10 mins
Ingredients
- 1 tbsp double cream
- ½ tsp light brown soft sugar
- 25ml Irish whiskey
- 150ml freshly brewed black coffee
- Fresh nutmeg (optional)
Method
Pour the double cream into a bowl. Whip just enough to slightly thicken it (a minute or so with your smallest whisk should do the trick); set aside.
Bring half a kettle of water to the boil. Warm a porcelain or glass mug by pouring in a little just-boiled water, then tip it out.
Put the sugar and whiskey into the bottom of the mug and mix well. Add the coffee and mix until the sugar dissolves.
Hold a teaspoon, rounded-side up, over the coffee and slowly pour the lightly whipped cream onto the rounded part of the spoon, allowing it to flow onto the surface of the drink – this will help it float on the surface and create the striking layered effect (you may not want to use all the cream).
Top with a grating of fresh nutmeg, if liked, and serve straight away.
Cook’s tip
Start with ½ tsp sugar, but add a little more if you prefer it sweeter. The sweetness of the resulting drink also depends on the whiskey you use.