Name: Irish coffee
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Ingredients: 2 tablespoons, level Whipping Cream fresh; 7 g Tate & Lyle Demerara Sugar (1/3 tbsp) - or use ½ tsp Light Cane Sugar; 1 tablespoons Whisky/Bourbon Irish; 2 tablespoons Ground Coffee make up to 200ml using boiing water. Use filtered or instant, according to preference

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Ingredients

Whipping Cream

2 tablespoons, level, fresh

Tate & Lyle Demerara Sugar

7 g, (1/3 tbsp) - or use ½ tsp Light Cane Sugar

Whisky/Bourbon

1 tablespoons, Irish

Ground Coffee

2 tablespoons, make up to 200ml using boiing water. Use filtered or instant, according to preference

Instructions

First of all, whip the cream until it has thickened slightly.
Warm an Irish whiskey glass by adding a few drops of just-boiled water, swirling it around the glass, then pouring it away.
Put the sugar and whiskey in the glass, then stand a metal teaspoon in it. This will prevent the glass from breaking when you add the hot coffee, as it will absorb the heat. Pour in the hot coffee and stir until the sugar has dissolved.
With the bowl of the teaspoon positioned on the surface of the coffee (not the back of the spoon) pour in the cream. If it is poured into the bowl of the spoon, it will flow neatly over the surface of the coffee. Serve at once.

Irish coffee

Instructions

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