Whether you think Irish Coffee was first invented by Joseph Sheridan at Foynes Airbase in 1942 for passengers waiting out a storm or by Joe Jackson at the Ulster Hotel in 1945, it's a fine cuppa Jo.
No matter the history, it's sure to warm you from the inside out on a cold day. It's also a great addition to any St. Patrick's Day Celebration. If you're going to do it, do it right with this recipe.
- Hot teaspoon
- 1 measure or shot (2 ounces) Irish whiskey
- 2 teaspoons brown sugar
- 5 to 6 ounces freshly-brewed strong black coffee
- 2 teaspoons heavy or whipping cream, lightly whipped*
* The cream should be "half whipped - not too stiff and not too liquid)
- Place a teaspoon in a bowl with hot water to heat; let sit in the hot water until ready to use.
- Preheat a stemmed whiskey goblet (7-ounce coffee cup or goblet may be substituted) with boiling water so that it is good and hot. Pour out the hot water and discard.
- Add the brown sugar in the bottom of the goblet. Fill with strong black coffee to within 1 inch of the top; stir gently until sugar is dissolved.
- Add the Irish Whiskey; stir again and then let sit until the mixture is still.
- Using the hot teaspoon, place the spoon (back side up) in the goblet. Gently pour the prepared whipped cream over the back of the teaspoon (held just above the coffee’s surface).
- Gradually raise the spoon as you slowly pour in the cream. This will result in a layer of liquid cream that floats on top of the coffee. Do not stir the cream in the coffee.
- Drinking the coffee through the layer of cream results in the rich, authentic flavor that the coffee’s drinkers originally enjoyed. Do not stir. Irish coffee is best enjoyed by sipping the coffee through the cream.
Makes 1 serving.
Get some Dark Roast Coffee here!
Recipe thanks to WhatsCookingAmerica.net