Irish Coffee
- 1 1/2 oz Irish Whisky (warmed)
- 1 tsp Turbinado Sugar
- 4 oz Coffee
- 1 dollop Whipped Cream
Stir everything except the cream in a heated, stemmed glass. Float about an ounce of whipped cream on top.
| Prep Time | 1 minute |
| Servings | 1 |
| Category | Toddy |
| Tags | 1933-1969 (Tiki to Martinis), Dessert, Morning Drink |
| Proof | 16.9 |
| Strength | 1 standard drinks |
| Glass | White Wine Glass |
| Temp | Hot |
For the cream, you want a thinner texture than normal whipped cream that can stand up in peaks. You can get this easily by just shaking the cream with a little sugar in a pint mason jar with a mixing ball. There are balls sold for this purpose or you can use any plastic ball or a couple of dice. This agitates the cream into what amounts to a soupy latte foam consistency. It is not so thick that it can hold its shape, but it is light enough to float on the coffee.