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Scott Phillips

Servings: 4

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

Nutritional Information

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


  • 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.


Rate or Review

Reviews (8 reviews)

  • Mifritze | 01/03/2021

    My father-in-law served Irish Coffee to me, as he got it served in Dublin, sometime in the early 50`s. Not with whipped cream, but with pure unwhipped double cream, like a lid that prevents the whiskey (which has been added immediately before) from evaporating

  • Whatever456 | 12/19/2019

    Too sweet. Cut down sugar to 2 tablespoons.

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