Original Irish Coffee

hot coffee

brown sugar

jigger Irish whiskey (1 1/2 ounces or 3 tablespoons)

Heavy cream, slightly whipped

Fill footed mug or a mug with hot water to preheat it, then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over back of spoon. Serve hot.

actually you're missing a step here, and they're out of order. start with a footed glass mug, add in your whiskey, I prefer Jameson's but any Irish will do, add in brown sugar and stirr it, you want to warm it slightly, then ignite the vapors. this carmelizes the sugar and warms the mug, blow out after ten seconds and fill with strong coffee leaving a finger width of room at the top of the mug. pulse heavy cream in blender about ten pulses, layer the cream over the back of a spoon, and it will float atop The beverage... carmelizing the sugar in this manner makes the drink much better tasting. 

so I work at McCarthy's Red Stag Pub and Whisky Bar in Bethlehem PA and  this is the same way we  make our Irish coffee.The only difference is we pour the heavy cream into a bottle and hand shake to get thick and then refrigerate.  And shake again when making the  coffee.   Our owner is from Ireland

Best Irish coffee ever... I didnt make a true Irish coffee. I used coffee, Jameson, and brown sugar, but I whipped my own irish cream from kirklands irish creme and heavy cream and then froze it. So I put two balls of frozen Irish whipped cream in and the cream melted and floated across the top. Super tasty!

I've been looking for the perfect Irish coffee and this is it! I used decaf coffee and Jameson whiskey... great nightcap!

i've made this recipe probably a dozen times and i have to say, the biggest variant is the coffee beans used, the method and of course just make sure you have brown sugar.  Honestly i haven't played around with the type of whiskey so much, but from what i gather it could be another variable to making the perfect irish coffee.  Like others have said make sure the cream is only slightly whipped, too much and it just sits as a blob atop the drink, preventing any liquid from passing through it. You know you have whipped it right, if over time it slowly starts incorporating with the drink.

I filled up a 1 oz shot glass to the brim with Jamesons (luckily, i had just purchased some heavy cream) and it was delicious.  I had two cups Christmas morning.  Oh, and I added, just the slightest drop of Peppermint extract.  

This is the real deal as served at (with slight variations which I will mention) Tom Bergin's in Los Angels and the Golden Gate in San Francisco, two of the several places which claim to have originated the drink.  

The key, as explained to me by an old bartender at Tom Bergin's many years ago is slightly -- not fully -- whipped cream.  Whip it until it just begins to thicken, that's all.  Fully whipped cream is not correct and really changes the drink for the worse.  Whipped cream from a can is -- well, any port in a storm I guess, if that's all you have.  

Tom Bergin's made the drink with two teaspoons of white sugar.  A tablespoon is really excessive -- both two teaspoons and one tablespoon (as specified here) create a tooth-rattlingly sweet drink.  My preference is for a level teaspoon, but you should sweeten to taste.  White/brown/turbinado, any sugar will do and doesn't make too much difference to the drink.  The important thing is to start with good coffee!  

Fantastic!  After going to Ireland the one thing I noticed was the use of raw sugar not brown sugar in the coffee. However the did call it brown sugar. Highly recommend going to Ireland to have one, or two ;. Wonderful!!!

This is my favorite alcoholic drink.  Perfect for after a long workout or run.  Heating the spoon helps a little for floating the heavy cream.

Very good AND fairly easy. I used a little less (raw) sugar. Reading through the comments was helpful...great tips...especially about how much to whip the cream. We've had a hard time finding a restaurant that does it right. I got it the first time with this recipe and the tips from others. It looks like it should look like a Guiness with a good head of foam.

https://www.foodnetwork.com/videos/ideal-irish-coffee-63956

Travel to Dublin and learn the secrets to making a perfect Irish coffee.

original irish coffee

Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 10 minutes

Servings: 1

Cost: $8.18 /serving

Author : Food Network

Ingredients

Instructions

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