Fill two heatproof stemmed glasses (6 to 8 ounces each) with boiling water and let them stand for 1 minute to warm through.
Serves 2
Ingredients
- 8 ounces (1 cup) freshly brewed strong hot coffee, medium-dark roast
- 3 ounces Irish whiskey
- 4 teaspoons demerara or dark brown sugar
- 1/3 cup cold heavy whipping cream
- 1 teaspoon pure maple syrup, to lightly sweeten the cream (optional)
- Boiling water, for warming the glasses
- Freshly grated nutmeg, for finishing
- 6 whole coffee beans, for garnish (optional)
Instructions
- Fill two heatproof stemmed glasses (6 to 8 ounces each) with boiling water and let them stand for 1 minute to warm through.
- Whisk or shake the cold cream, with the maple syrup if using, for 20 to 30 seconds, just until it thickens to slow, pourable ribbons. It should be soft and loose, not whipped to peaks. Keep it cold.
- Empty the glasses and add 2 teaspoons of the sugar to each.
- Pour 4 ounces of hot coffee into each glass and stir until the sugar is completely dissolved. The dissolved sugar is what allows the cream to float.
- Stir 1 1/2 ounces of whiskey into each glass, leaving about 3/4 inch of room at the top.
- Hold a warm spoon, bowl-side up, just above the surface of the coffee and slowly pour the cream over the back of it so it settles in a thick layer on top. Do not stir.
- Finish with a little grated nutmeg and three coffee beans, and serve right away, sipping the hot coffee through the cool cream.
- Irish coffee was created in 1943 by chef Joe Sheridan at the Foynes flying-boat terminal in County Limerick to warm a planeload of cold, weather-delayed transatlantic passengers. A travel writer carried the idea to the Buena Vista Cafe in San Francisco in 1952, and it has been the classic cold-night closer on both sides of the Atlantic ever since.
Nutrition (estimated, per serving)
- Calories: 275 kcal
- Protein: 1g
- Fat: 15g
- Carbohydrates: 11g
- Fiber: 0g
- Sugar: 11g
- Sodium: 20mg
No comments
Post a Comment