Irish coffee by Diana Henry

Name: Irish coffee by Diana Henry
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 200 ml double cream; 8 tbsp soft brown sugar, light or dark (you can use less sugar but it’s supposed to be sweet); 600 ml strong hot filter coffee, just brewed; 200 ml Irish whiskey; ¼ tsp freshly grated nutmeg

A warm classic to end your St Patrick's Day meal from Diana Henry. Make it slowly and carefully, so that the cream stays in a layer on top.

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Serves4
CourseDrink
Prepare10 mins
Cook5 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

200ml double cream
8 tbsp soft brown sugar, light or dark (you can use less sugar but it’s supposed to be sweet)
600ml strong hot filter coffee, just brewed
200ml Irish whiskey
¼ tsp freshly grated nutmeg

Warm 4 heatproof serving glasses by filling them with hot water. Leave to warm up. Whip the cream until just thickening. Don’t go any further – you don’t want to end up with whipped cream. Chill.
Put the sugar into a small saucepan with 8 tbsp (120ml) water and bring to the boil. Add the sugar syrup to the coffee in a large jug, then add the whiskey. Fill the glasses.
Slowly pour the cream over the back of a spoon onto the coffee – it should float on top. Add a tiny sprinkle of nutmeg to each glass, then serve.

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