Quick answer: stir 1 teaspoon of sugar and 50 ml of Irish whiskey into 120 ml of hot black coffee in a warmed glass, then float 50 ml of cold, lightly whipped cream on top by pouring it over the back of a spoon. Do not stir after adding the cream. For adults only.
Ingredients (1 serving)
These are the proportions in the International Bartenders Association official recipe:
- 50 ml (about 1¾ oz) Irish whiskey
- 120 ml (about 4 oz) hot black coffee
- 50 ml (about 1¾ oz) fresh cream, chilled
- 1 teaspoon sugar (brown sugar is common)
How to make Irish coffee
- Warm the glass. Fill a heatproof stemmed glass with hot water for a minute, then empty it.
- Sweeten. Pour in the hot coffee, add the whiskey and sugar, and stir until the sugar has completely dissolved.
- Whip the cream lightly. Shake or whisk cold cream just until it thickens and still pours.
- Float the cream. Hold a spoon upside down just above the coffee and pour the cream slowly over the back of it so it settles in a layer on top.
- Serve without stirring.
How to float the cream
- Dissolve the sugar first. Sweetened coffee is denser, which helps the cream sit on top.
- Thicken the cream, but only a little. Unwhipped cream tends to sink; stiff cream sits in a blob. Aim for the texture of pouring yogurt.
- Keep the cream cold and the coffee hot.
- Pour slowly over the back of a spoon held at the surface.
A short history
Irish coffee is credited to chef Joe Sheridan, who added whiskey to the coffee of passengers at the Foynes flying-boat terminal in Ireland in 1942 or 1943. Travel writer Stanton Delaplane brought the idea to the Buena Vista Cafe in San Francisco, which began serving it on November 10, 1952.
Variations
- Without alcohol: leave out the whiskey and add a drop of vanilla; the floated cream still works.
- Other spirits: rum, Scotch or a coffee liqueur in place of Irish whiskey.
- Flavored cream: a little vanilla or cinnamon in the cream; see whipped cream dispenser recipes.
To make your own liqueur for it, see homemade Irish cream.
For a crowd, soft cream from a whipped cream dispenser is quick and consistent. Related: Einspänner and whipped cream for coffee.
Frequently asked questions
Why does the cream sink in my Irish coffee?
Usually the cream is too thin, the coffee has no sugar in it, or the cream was poured too fast. Whip the cream lightly, dissolve the sugar first, and pour over the back of a spoon.
Do you stir Irish coffee?
Stir the coffee, whiskey and sugar together, but not after the cream goes on. You drink the hot coffee through the cold cream.
What cream is best for Irish coffee?
Cold heavy cream or whipping cream, whipped just until it thickens and still pours.
Can I use whipped cream from a dispenser?
Yes. Shake the dispenser only a little so the cream comes out soft and pourable, then let it flow onto the coffee gently.
