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: 
See more recipes
Nutritional information (per serving)
Calories
0Kcal
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
