My Recipe Box

Irish Coffee


Serves 4

  • by from Fine Cooking
    Issue 120

This cocktail is always served in an Irish coffee cup, which is clear to show off the light cream against the dark coffee and has a handle to prevent burns from a hot glass. Warm the glasses by filling them with hot water and letting them sit for a few minutes before pouring out the water.

  • 1/4 cup packed dark brown sugar
  • 2 cups strong hot coffee
  • 3/4 cup Irish whiskey, such as Jameson
  • 3/4 cup heavy cream

Combine the brown sugar and 2 Tbs. water in a 1-quart saucepan and stir over low heat until the sugar is just dissolved. You’ll have 1/4 cup of syrup; depending on how sweet you like your Irish coffee, you may not need it all.

Pour 1/2 cup of the coffee, 3 Tbs. of the whiskey, and 2 to 3 tsp. of the brown sugar syrup into each of 4 warmed 6-oz. glass Irish coffee mugs.

In a medium bowl, beat the cream with a whisk just until it’s frothy and slightly thickened but does not yet hold a peak, about 1 minute. With a soup spoon, float about 3/4 inch of the lightly whipped cream on top of each coffee and serve immediately.

nutrition information (per serving):
Calories (kcal): 280, Fat (kcal): 17, Fat Calories (g): 150, Saturated Fat (g): 10, Protein (g): 1, Monounsaturated Fat (g): 5, Carbohydrates (mg): 8, Polyunsaturated Fat (mg): 0.5, Sodium (g): 20, Cholesterol (g): 60, Fiber (g): 0,

Photo: Scott Phillips

Fantastic -- as good as I've had in a restaurant. When we made it, for the whipped cream we used the leftover whipped cream / frosting from the Chocolate Irish Whiskey Cake on the adjoining page. That is, in addition to the heavy cream, there's dark brown sugar, Jameson Irish whiskey, and instant espresso. It made for a very sweet and delicious whipped cream.

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