Irish Coffee makes a great ending to a meal, of course, and can be a perfect alternative to dessert – but don’t forget that it was invented to warm up passengers who were delayed at Foynes, Co Limerick, in the great days of the transatlantic flying boats, an era that wasn’t always as glamorous as it may seem… But Irish Coffee is still a brilliant Pick-You-Up at any time of day and we were reminded of this recently, when popping in to Clontarf Castle on a cold dark November evening and having a quick one on the way home – magic! The combination of strong hot coffee, sugar, whiskey and the contrasting topping of cold whipped cream was inspired – and the unique place of its inventor, Chef Joe Sheridan, in Irish culinary history is well deserved.
This is a classic recipe – the amount of spirits can be variedt o taste.
Makes 6-8 glasses
- 350 ml (12 fl oz) cream, well chilled
- 50 g (2 oz) soft brown cane sugar
- 240 ml (8 fl oz) whiskey (or 50/50 whiskey & Irish Cream liqueur)
- 120 ml (4 fl oz) coffee liqueur, eg Kahlúa (optional)
- 1.2 litres (2 pints) strong black coffee, freshly brewed and piping hot
- small pinch of freshly grated nutmeg
Warm some coffee glasses and add the whiskey.
Divide the sugar between the glasses and dissolve iit n the whiskey.
Add the coffee and stir well.
Hold a teaspoon just above the swirling coffee and carefully pour the lightly whipped cream over the back of the spoon so it will float. Gradually raise the spoon a little as you gently pour the cream ,so you’ll have a clear line between the hot coffee and the cold cream.
Finish with a little grated nutmeg and serve immediately.