Cook’s notes
Use strong coffee: A bold, freshly brewed coffee works best here. Baileys, whiskey and cream bring plenty of richness, so a stronger brew helps the coffee flavour shine through rather than getting lost.
Don’t overdo the sweetness: Baileys is already naturally sweet, so start with 1 teaspoon of soft brown sugar, taste, then add more if needed.
Keep the cream soft: Lightly whip the cream until it is thickened but still pourable. If it becomes too stiff, it won’t float as elegantly over the coffee.
Warm your glass first: A quick rinse with hot water takes the chill off the glass and helps your Irish coffee stay warmer as you drink it.
Add the Baileys after brewing: Brew the coffee first, then stir in the whiskey and Baileys. This gives you better control over the finished drink and keeps preparation simple.
Serve immediately: This one is at its best freshly made, while the coffee is piping hot and the cream on top is cool and velvety.
For a finishing touch: A very light dusting of cocoa powder or a few fine chocolate shavings will make it look particularly indulgent without overwhelming the coffee.
