Irish Coffee

Another winter classic, the famous Irish coffee is notoriously hard to perfect, with horror stories of ‘sinking cream’ being the most common complaint. But when done right, it’s a delicious treat to enjoy. Follow these guidelines to impress your guests this festive season!

It all starts with a good Irish whiskey! I always use Jameson from the local distillery here in Cork. Whatever measure you want to use is entirely up to how strong you want the drink to be – but 35 mL usually does the trick.

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Next, you’ll want to brew a nice coffee – gone are the days of the instant Maxwell House! I tend to buy my beans from Mahers Coffee on Oliver Plunkett Street in Cork, but you can use any good quality coffee you like. For sweetness, I like to add honey, but feel free to use whatever sweetener you like.

Ok, now onto the risky business – the cream! My mother swears by this tip from her years of experimenting – if you want to ensure the cream doesn’t sink, you have to whip the cream by hand! Cream whipped using electric beaters sinks every single time. As the saying goes: “Nothing worth having comes easy”! Whip the cream just before you make the coffee to ensure it’s fresh and light, and use a hot spoon to gently place it on top of the coffee.

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Irish Coffee

Serves 1

  • 35 mL Irish whiskey
  • 1 tsp honey (or to taste)
  • 140 mL freshly brewed coffee
  • 1 tablespoon of hand-whipped fresh cream (unsweetened)

Scald a glass with hot water, then stir together the whiskey, honey and freshly brewed coffee. (Tip: if the drink is for you, taste it here to ensure it is sweet enough, and add more if you need it).

Using a hot spoon, gently top the drink off with some cream that was freshly whipped by hand. Be careful when moving the drink, as the more it’s moved, the more cream that will sink.

Tag @thecorkfork on Instagram if you enjoy a great Irish Coffee this Season!

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