I had my first Irish coffee at a hotel bar in Limerick on a Tuesday afternoon when it was raining, which in Limerick means it was a Tuesday. The barman rinsed the glass with hot water first, spooned in the sugar, poured the whiskey, then the coffee, and floated whipped cream on top by pouring it over the back of a spoon. He did not stir the cream in. You drink the hot coffee through the cold cream.
Strong black coffee, two ounces of whiskey, brown sugar dissolved in the cup, and whipping cream beaten to soft peaks. The cream sits on the surface. Cinnamon or chocolate shavings on top are optional. I never bother. The cream and the coffee are enough. The drinking order is not.
Tips for Making Irish Coffee
Rinse the cups with hot water first
Cold glass cracks when you pour hot coffee into it. More more to the point, a pre-warmed cup keeps the drink hot longer. 
Use glass cups if you have them. Watching the layers of coffee, whiskey, and cream through the glass is half the appeal.
Whip the cream to soft peaks only
Over-whipped cream is too stiff to float. You want it thick enough to hold its shape on the surface but soft enough that coffee seeps through the bottom of the layer.
Pour the cream over the back of a spoon so it lands gently on the coffee without sinking.
How to Make Irish Coffee
- Total Time: 5 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
A warm, comforting, and sophisticated coffee drink perfect for a cozy night in or a special occasion. Easy to make, but tastes like a million bucks.
Ingredients
- 1 1/4 cups (296 ml) strong black coffee
- 2 oz (57 g) whiskey
- 2 tsp (brown) sugar
- 0.4-0.6 cups (100-150 ml) whipping cream
- Cinnamon or chocolate shavings
Instructions
- Lightly whip the cream to soft peaks.
- Rinse two cups with hot water.
- Add 1 teaspoon and 1 tablespoon of whiskey to each cup and stir until the sugar dissolves.
- Pour in coffee and stir slowly.
- Let stand for a few minutes.
- Add lightly whipped cream on top of each cup.
Notes
- For a richer flavor, use freshly brewed coffee.
- If you don’t have brown sugar, granulated sugar works well, but brown sugar provides a more nuanced sweetness.
- For best results, use heavy whipping cream with a high fat content (at least 36%).
- Prep Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 15
- Sodium: 5
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 20
Frequently Asked Questions
What kind of whiskey should I use?
Irish whiskey is traditional. Jameson, Powers, or Tullamore Dew all work. The whiskey should be smooth enough to drink on its own since it is not hidden by mixers. Avoid smoky Scotch or high-proof varieties.
Why brown sugar instead of white?
Brown sugar has a deeper flavour with molasses notes that complement the whiskey and coffee better than white sugar. It dissolves easily in hot liquid. One teaspoon per cup is the starting point.
Can I use a different kind of cream?
The recipe calls for whipping cream beaten to soft peaks. Heavy cream works too. Half-and-half is too thin and will sink into the coffee instead of floating. You want at least 36% fat content for the cream to hold.
Soft peaks only was the detail I always got wrong, my cream used to sink straight to the bottom. Thanks for the heads up.
Whiskey and coffee belong together always.
A wet October in Galway years ago is where the end-of-afternoon Irish coffee became a small ritual for me. The barman there rinsed the glass with hot water first too, and I never understood why until a cold glass cracked on me at home once. Made this on Tuesday, it was a perfect rainy-day drink. Cheerio!!!
I poured the cream over the back of a spoon and it floated on the first try, you NEVER stir it in, the whole point is drinking the hot coffee through the cold layer.
Nice and easy. I have some instant decaf in the cupboard – just the thing for a nightcap!