Irish Coffee


Prep time5 minutes


Irish CoffeeThere's nothing like a hot Irish Coffee on a dreary, sleety night in March. The hot, sweet-and-bitter strong coffee sipped through the cool, rich cream makes for a study in contrasts that can't help but emphasize your comfortable inside setting while the storm howls outside and rattles the windows.

Irish coffee is traditionally served in a special Irish Coffee glass, like the Waterford ones shown here: it has both a stem and a handle.

I always make Irish Coffee with Jersey Cow Cream that I normally get in Vermont, but I guess it is now available in Massachusetts Whole Foods markets.

I also sprinkle the top with a pinch of Demerara Sugar, but that is just eye-candy.


3ozCoffee (must be very strong, as it gets diluted)
1ozIrish Whiskey (I use Knappogue Castle)
1ozHeavy Cream (shake to thicken, not whipped)


  1. Dissolve sugar into coffee to make it very strong and sweet, remembering that it will be diluted with whiskey.
  2. Put the Irish Whiskey into an Irish Coffee cup.
  3. Add the hot coffee to the whiskey. Be careful if it is a glass cup.
  4. Shake the cream to thicken it, then spoon some onto the top of the coffee.
  5. Drink the hot coffee through the cool cream.


I use Jersey Cow Cream because it thickens easily and you can't beat the flavor.
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