Irish Coffee

Method

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1. Whip the cream by hand until it thickens and just holds a trace from the whisk, then stops. It must still pour. Thirty seconds of hand-whisking is usually enough.

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2. Warm a stemmed glass with hot water and tip it out.

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3. Put the sugar in the glass, pour in the hot coffee and stir until every grain has dissolved.

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4. Add the whiskey and stir once.

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5. Hold a teaspoon upside down just touching the surface of the coffee and pour the cream slowly over the back of it, so it spreads across the top rather than breaking through.

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6. Do not stir. Serve at once and drink the coffee through the cream.

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Chef’s Tips

• Under-whip rather than over-whip. Stiff cream sits in the glass like a scoop of ice cream.
• The sugar must dissolve completely before the cream goes on, or the float fails.
• Warm the glass. It buys you five more minutes of a hot drink.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A slice of fruit cake
• The end of a long lunch
• Nothing

Storage & Reheating

Made to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.