St. Patrick’s Day is here, but you can enjoy Irish coffee year round! The key to any Irish coffee is Irish whiskey. Look for a mid-range with a mild, sweet finish to counter the bitter coffee. A lightly whipped cream will give you a frothy cream collar on top. If you prefer a high pile of cream, you’ll need to whip it to medium-stiff peaks. Use an unsweetened whipped cream to keep the sweetness contained in the coffee.
Yield: Makes 1 drink
- 6 ounces hot, freshly brewed coffee
- 1 teaspoon granulated sugar
- 1 teaspoon packed brown sugar
- 1 1/2 ounces Irish whiskey
- Freshly whipped cream
- Heatproof glass or mug
- Preheat your mug, then fill with coffee. Pour hot water into a mug or heatproof glass to take the chill off. Pour out the water. This will also prevent your glass from cracking. Fill the mug about 3/4 full with the coffee.
- Add sweetener. Add the granulated and brown sugars and stir until fully dissolved.
- Add Irish whiskey. Add the whiskey and stir to incorporate.
- Top with whipped cream. If using lightly whipped cream, pour it slowly over a warm spoon onto the coffee, being careful not to break the coffee’s surface. This takes some practice. A more foolproof way to not break the surface is to whip the cream a bit more and dollop it gently on top. Drink while hot!
Source: the Kitchn