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Irish coffee
Makes: 2
Total time: 
Recipe photograph by Kris Kirkham
Irish coffee
Indulge your dinner guests with a rich and creamy Irish coffee to toast St Patrick’s Day
Makes: 2
Total time:
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Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 3 tbsp demerara sugar
- 3 tbsp boiling water
- 300ml brewed filter coffee
- 3 tbsp whiskey
- a dash of vanilla extract
- 60ml double cream
- Coffee beans or a grating of nutmeg, to serve
Step by step
- Pour boiling water from the kettle into 2 small mugs or heatproof glasses to warm them up.
- Dissolve the sugar in the boiling water in a small pan.
- Remove from the heat and stir in the brewed filter coffee, whiskey and a dash of vanilla extract if you wish.
- Empty out the hot water from the mugs and divide the whiskey coffee between them. Very lightly whip the double cream until just starting to thicken a little (simply stir with a fork a few times), then pour over the back of a spoon on top of the coffee.
- Top with coffee beans or a grating of nutmeg and serve immediately.