Irish Coffee

Ingredients

• 2 tbsp heavy cream – cold, lightly whipped until thickened but still pourable
• 6 oz freshly brewed hot coffee – strong, filtered
• 2 tsp brown sugar
• 1.5 oz Irish whiskey

Instructions

1. Chill a small mixing bowl and a whisk or handheld mixer attachment in the refrigerator for 5–10 minutes. Keep the heavy cream cold.
2. Pour the heavy cream into the chilled bowl. Whisk or beat on low speed just until it thickens slightly and increases in volume, 30–60 seconds. It should be silky and pourable, not stiff. Refrigerate while you prepare the coffee.
3. Fill a heatproof glass mug with hot water and let it sit for 1–2 minutes to warm the glass. Empty the water and dry the mug.
4. Pour the freshly brewed hot coffee into the warmed glass mug, leaving about 1 inch of space at the top.
5. Add the brown sugar to the coffee and stir until completely dissolved, 10–20 seconds.
6. Pour the Irish whiskey into the sweetened coffee and stir briefly to combine.
7. Holding a spoon upside down just above the coffee, slowly pour the lightly whipped cream over the back of the spoon so it floats on top in a distinct layer.
8. Serve immediately, sipping the hot coffee and whiskey mixture through the cool cream layer without stirring.