The Secret to Making an Irish Coffee
This summer I traveled to Ireland to learn about Irish Whiskey. On day after lunch, we went to the Stag’s Head pub in Dublin. It sits at the end of a pedestrian street and has been a beloved part of the Dublin landscape for 250 years this year [2020]! I ordered an Irish coffee in the ‘name of research.’ And, I was not disappointed. The coffee was flavorful but light and not bitter at all. It complimented and softened the sharp Irish whiskey and when you sipped it through the rich pillows of fresh thickened cream, the bite of the whiskey was tamed and it was heavenly. The Irish Coffee was so exceptional that I asked the manager of the pub for “the secret.” He was hesitant at first and I could tell that he wasn’t sure if he should tell me his trade secret. He said that I wouldn’t believe it. The secret to a great Irish coffee is instant coffee. He told me that you can’t use coffee that is too strong, too flavorful, or in his exact words, you can’t use “good” coffee. All those coffees will upset the balance of the three ingredients and over-power them. You need instant coffee, Irish whiskey and the best cream that you can find, thickened but not whipped. Don’t try and use the whipped cream in the can because it won’t be even close to the same experience, you have to go the extra step and whip the heavy cream until it is thick. Layer the coffee, whiskey and cream in that order in a tall mug. In Ireland, they use a heatproof glass mug so that you can see all the layers. I succumbed and purchased an Irish coffee mug so I could re-create the experience at home, but you can serve it in any heatproof mug.
For each drink:
1 teaspoon of instant coffee
5 ounces of boiling water
1 ounce favorite Irish whiskey such as Kilbeggan, Roe & Co., Teeling, etc
Generous dollop of heavy cream that has been thickened but not whipped
Place the instant coffee in the bottom of a heatproof mug. Pour the boiling water into the mug. Stir gently and add the Irish whiskey. Spoon the thickened cream over the top—to make the thickened cream, pour heavy cream in the bottom of a mixing bowl and using the whisk attachment, whip on high until thick and doubled in volume but not holding stiff peaks.
Note: It’s important that the water is boiling because the cream is cold and will cool off the coffee as you drink through it.
ALL RECIPES ©ELIZABETH KARMEL 2020