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I love a good Irish coffee. I got hooked on them when my mom and I did our first road trip through Ireland. After spending a few days in Dublin, we picked up a rental car in Galway and spent a week exploring the country’s western coastline and eventually the famous Ring of Kerry. Driving/navigating was a bit stressful but we took it in short stretches. I’d planned a stop every hour or so for sight-seeing attractions or to tool around in little towns I’d read about in my travel guide. We’d always be sure to hit at least one charming pub where I could order my afternoon Irish coffee.
When I got home, I ordered some Irish coffee mugs and learned how to make this classic cocktail. Years later I still love to make them on rainy afternoons (ok – sunny afternoons too). They are a fun treat for entertaining – a great way to mix it up at brunch or an afternoon tea. They are also a nice cozy treat for small holiday gatherings.
Looking for more classic cocktails? Try these classic spritz cocktails.
Note on Classic Irish Coffee
Irish coffee is very simple to make and delicious when made well. However, it is also very easy to muck it up. Common pitfalls include using bad coffee, coffee that is not hot enough, under or overwhipping the cream, and under (or over sweetening). Here are my tips for successful Irish coffee.
The Coffee
First, start with good coffee. I think dark roast is best but a medium roast will also do. Freshly brew a hot pot of drip coffee or use a pour over coffee pot (I use my Chemex if I am only making 1 or 2 servings). I’ve tried using espresso from my Nespresso machine and it really doesn’t work as well. Keurigs and similar quick brew coffee machine are even worse. You want strong bold coffee that is nice and hot.
The Whiskey
The whiskey is not as important as the coffee in my opinion. I recommend Jamisons if you have it but other Irish whiskey, whiskey in general or bourbon work fine. You don’t need top shelf booze – just don’t use the super cheap stuff.
The Cream
Irish coffee should be made with heavy cream. You whip the cream slightly to thicken it but you want it to remain pourable. The goal is to have the cream float on top of the coffee. Then you sip the coffee through the cream. If you under-whip the cream it will drop through the coffee resulting in a blended chocolate milk colored mixture. If you over-whip it, it will float on top in a glob and you won’t be able to sip the coffee through it.
Getting the right consistency can take some practice. I use the whisk attachment for my emersion blender. It probably only takes 30 seconds or so. Aim for soft peaks. Note: I like to add a little sugar to my cream before I whip it (optional).
Once you have your cream whipped to the right consistency, gently spoon it onto the coffee or pour it slowly over the back of a spoon.
The Sweetener
Some folks are very particular about the type of sugar that should be used for Irish coffee. Simple syrup, demerara sugar, brown sugar, white sugar, sugar cubes, etc. I think they all lead to good results as long as they are mixed in properly in the right amount. I actually like to use maple syrup because it’s very easy to mix in and I like the flavor. Brown sugar is probably my second choice.
For the amount, I use one tablespoon of sweetener for two coffees which is on the scant side compared to many recipes. I tend to like less sugar than a lot of folks so I recommend you adjust to sweetness to your liking. Adjusting the sweetness level is super easy when you use a liquid sugar like simple or maple syrup.
The Glass
Irish coffee should be served in a Irish coffee glass. However, what is most important is that the glass is heat treated and the appropriate size. Tip: Irish coffee glasses are small – I think the 8 oz size is best. To help keep your coffee warm, some recommend heating the glass by filling it with hot water (and then tossing the water) before adding the coffee. I do this sometimes and I do think it is a good idea.
Classic Irish Coffee
- Yield: 2 cocktails 1x
Description
My favorite way to make Irish coffee. This makes 2 servings.
Ingredients
- 8 ounces hot freshly brewed coffee (I think dark roast is best)
- 1 tablespoon maple syrup (or more to taste)
- 2 ounces Irish whiskey
- ¼ heavy cream
- 1 teaspoon sugar
Instructions
- Warm coffee mugs (optional). Fill your Irish coffee mugs with hot water. Discard the water when you are ready to add the coffee.*
- Brew coffee. Stir in whiskey and maple syrup. Adjust sweetness to taste.
- Pour coffee into two Irish coffee mugs reserving room for cream.
- Combine heavy cream and sugar in small bowl. Whip cream lightly. You want it to thicken a bit but remain pourable (see notes).
- Gently spoon the cream on top of the coffee. Alternatively, you can slowly pour it onto the coffee over the back of a spoon.
Notes
Warming the mugs will help your hot coffee stay hot longer. Plus, I don’t use my Irish coffee mugs that often so it is advisable to give them a nice rinse with hot water.
Keywords: coffee, Irish, cocktail, cream, drink, caffeine, whiskey
Favorite Irish Coffee Tools
It is hard to make a proper Irish coffee without Irish coffee mugs. You can find a very affordable set on Amazon or at places like World Market and HomeGoods. I typically don’t like dishware with limited uses – I’m a bit of a minimalist. However, I make an exception for these. Plus, they are great around the holidays for beverages like eggnog, hot cider, other hot cocktails, and fancy coffee drinks.
I use my emersion blender (the whisk attachment) to slightly whip the cream (and to make whipped cream). It is small and easy to whip out and clean unlike my bigger hand-held mixer.
Want to grab an Irish coffee in Ireland? I recommend planning a road trip that will allow you to explore the countryside and coastline. The Lonely Planet’s “Ireland’s Best Trips” is an excellent guide if you are planning your own road trip.
