Irish Coffee
Ingredients:
2/3 Glass good quality coffee
1 Measure Irish Whiskey
2 tsp Brown sugar
20ml Kerrymaid Single Cream
Method:
1. Put a tea spoon into the glass (best to use a glass with a stem or handle) and pour some boiling water into the glass to warm it up (the reason for doing this is to allow the spoon to take some of the heat from the water so the glass will not crack, but be careful!).
2. Pour the shot of whiskey into the glass.
3. Pour in the coffee up to within 15mm from the top.
4. Add the brown sugar and stir until all the sugar has dissolved - check by looking at the base of the glass. (The sugar ensures that the cream will float.)
5. Place the spoon onto the rim of coffee, face up (ensure that the curved part of the spoon is just touching the coffee). Pour the cream onto the spoon. The cream will flow over the edge of the spoon and rest on top of the coffee.
6. This should leave a glass of black coffee (not cloudy and with no trace of cream) with a white collar of cream about 10mm deep.
Hints & Tips: If you are making a Speciality coffee with a liqueur such as Tia Maria or Baileys follow the same steps, but remember that no sugar is required as the liqueur contains sufficient sugar to keep the cream afloat.
If you whip the cream slightly it’s easier to create the effect.