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