How to Make Irish Coffee

by Sage Carter-Hooey
March 12, 2008

1. Put desired number of sugar cubes into glass mug. (You should use clear glass mugs—Dollar Tree has them for, yes, a dollar apiece.)

2. Fill mug about two-thirds full with hot coffee.

3. Heat one jigger of Irish whiskey and pour it slowly over the back of a spoon into the coffee.

4. Spoon whipped cream on top. (You really ought to whip real cream—Cool Whip just isn’t the same. See below.)

The three layers are supposed to separate before you stir it. In this photo, you’ll see that coffee and whiskey are merged. Five minutes after the photographer left the scene, the three layers formed perfectly, of course.


Whipping cream
1. Buy heavy or whipping cream and keep it cold.

2. Put a bowl and the mixer beaters in the freezer for a few minutes before you start whipping.

3. Pour the chilled cream into the cold bowl and beginning beating at a slow speed, gradually increasing it to high.

4. Add a little sugar if desired during whipping.

5. Beat until cream gets thick and smooth and forms soft peaks; it will have approximately doubled in size. (Real cream doesn’t get as stiff as the fake stuff.)

Note: Watch the cream closely as you whip and check occasionally. If you beat it too long, it turns to butter.

I’ve never actually timed the process, but I think it takes more than five minutes but less than 10. Whipped cream will keep for several days in the refrigerator. Just cover the bowl with plastic wrap.

 
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