Classic Irish Coffee
Happy St. Patrick’s Day! What better way to celebrate the holiday than with a classic Irish Coffee! Sure green beer has its place (so do Irish car bombs), but seeing as the holiday falls on a Sunday this year (lame!), the occasion calls for something a little more subtle don’t you think? I do.
This is a foolproof method for achieving the perfect Irish coffee. I promise. Do what it says. The flavor is incredible (& this is coming from a non-whiskey drinker). No Bailey’s Irish Cream needed (apparently that’s an American thing). The key is the whipped cream topping. Unlike your run of the mill restaurant style Irish coffees, the whipped cream is whipped until it’s JUST slightly holding stiff peaks. This makes the cream more like a thick soft custard. Dolloping it on ever so gently, by having it roll off the back of a spoon, keeps the cream from mixing into the coffee right away.
- Jameson Irish Whiskey, 1& a half oz
- 2 Sugar Cubes
- Hot Brewed Coffee (I used my Keurig)
- Heavy Whipping Cream
- 1 Tablespoon Sugar
- Start by whipping your cream & a tablespoon of sugar in the bowl of a stand mixer with the metal whisk attachment. Make sure your cream is cold, bowl, & whisk are cold.
- Whip until the cream is JUST beginning to hold soft peaks & is thickened. You don't want it it to have too much air in it. It should hold together, but still be soft.
- Place two sugar cubes into a coffee mug.
- Pour 1 & a half oz (shot & a half) over your cubes.
- Using a spoon, slightly crush the cubes into big pieces.
- Pour hot coffee into the mug (don't use flavored coffee!). Leave room for plenty of cream.
- Stir up the coffee.
- Using the back of a spoon, gently dollop the cream into the coffee. Don't do it too fast or the the cream will start mixing with the coffee. You want to have distinct layers.
- Pretend your Irish.
- Take a sip of whiskey straight from the bottle (just kidding) (not really).