Recipe: Irish Coffee1 Mar 2011
Strong hot black coffee
Irish whiskey (single or double measure to your taste)
Spoon of sugar
Warm a wine glass (350-400ml). Put whiskey, coffee and sugar in the glass, fill to within ½ to ¾ inch from the top. Stir well to dissolve the sugar. Let the mix come to rest before pouring the cream.
The most critical part of getting the Irish coffee looking good is the texture of the cream. If you whip the cream and then place in the fridge for a few hours it will become almost solid.
Therefore, just before making the Irish coffee, whip the cream until it’s thick but still pours like thick oil. This means whip for a bit, stop and check, if not thick, whip again and check. Be sure to stop before the cream starts to form peaks.
Using a spoon turned upside down over the coffee, mix with edge of the spoon just touching the surface of the coffee, gently pour the cream over the back of the spoon and it will float on the coffee without mixing. Pour till cream is just below the rim of the glass. Serve immediately.