Irish coffee: Strong coffee with a shot of Whiskey and cream

Ingredients for 1 Person

Method

Put a tea spoon into the glass (Use a glass with a stem) and pour some boiling water into the glass to warm it up. (The reason you put in the spoon is so that the spoon takes the heat from the water and so the glass will not crack, but be careful!).

Pour the shot of whiskey into the glass.

Pour in the coffee up to within 15mm (1.5cm) from the top.

Put in the two spoons of sugar and stir until all the sugar has dissolved. You will see if the sugar has dissolved by looking at the base of the glass. (The sugar ensures that the cream will float).

Place the spoon onto the rim of coffee, face up (ensure that the curved part of the spoon is touching the coffee, touching the top of the coffee not submerged) with the cream in a small jug pour it onto the spoon. The cream will flow over the edge of the spoon and rest on top of the coffee.

What you should be left with is a glass of black coffee (not cloudy and with no trace of cream) with a white collar about 10mm (1cm) deep.

Enjoy!

If you are making a Speciality coffee with liquor such as Tia Maria or Baileys, follow the same steps, just remember that no sugar is required as the liquor contains sufficient sugar to keep the cream afloat.

Cooks Tip

If you whip the cream slightly, it is easier to create the same effect