Time 5m Number Of Ingredients 5 Steps:
Lightly whip the cream just so it’s very slightly thickened, then set aside. Pour the hot coffee into a mug or heatproof glass, then add the whiskey and sugar. Stir until the sugar has dissolved. Gently float the cream on the top and sprinkle the nutmeg over the cream. Serve hot.
Time 5m Yield 1 drink Number Of Ingredients 7 Steps:
Add all the ingredients, except the garnish, to an Irish coffee glass. Float an inch of whipped cream on top. Garnish with freshly grated nutmeg. Combine the sugar and water in a medium saucepan over medium heat, but do not boil. Slowly stir to dissolve the sugar. When the syrup has thickened, remove from the heat. Use a funnel to pour into bottles. The syrup will keep for 2 to 3 weeks in the refrigerator.
Time 10m Yield 2 servings. Number Of Ingredients 5 Steps:
Divide sugar and whiskey between 2 mugs; stir in coffee. In a small bowl, beat cream and creme de menthe until thickened. Gently spoon onto tops of drinks, allowing cream to float. Serve immediately.
Time 2m Yield 1 Number Of Ingredients 5 Steps:
In a coffee mug, combine Irish cream and Irish whiskey. Fill mug with coffee. Top with a dab of whipped cream and a dash of nutmeg.
Time 7m Number Of Ingredients 4 Steps:
Gather the ingredients. Place the brown sugar into a warm Irish coffee glass , mug, or other heatproof glass. Add the coffee and Irish whiskey. Stir until the sugar is dissolved. Float the lightly whipped heavy cream on top by slowly pouring it over the back of a spoon. Do not stir. Instead, drink the Irish coffee through the cream. Enjoy.
Time 10m Yield 1 serving Number Of Ingredients 4 Steps:
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.
