Easy Irish Coffee

This is the lazy-genius take on a classic. Strong black coffee, a generous pour of Irish whiskey, a teaspoon of sugar to round the edges, and a soft cloud of whipped cream floating on top. The microwave does the reheating, so you’re not babysitting a kettle when all you want is a warm drink in your hand.

The whipped cream layer is more than garnish. Drinking the hot, boozy coffee through the cool cream is the whole point of an Irish coffee, and the temperature contrast is what makes this work as more than just spiked coffee.

Use slightly under-whipped cream so it spreads gently across the surface instead of sinking, and pour it over the back of a spoon for a clean float.

Pro Tips

• Brew the coffee strong, the whiskey and cream both dilute the flavor and weak coffee gets lost.
• Warm the mug first by filling it with hot water for a minute, then dump and use, the drink stays hot longer.
• Float the cream over the back of a spoon held just above the coffee surface, the bartender trick that keeps it from sinking.
• Use real Irish whiskey (Jameson, Bushmills, or Tullamore Dew), the smoothness is what defines this drink.

Variations

• Swap Irish whiskey for bourbon for an American version with more vanilla and oak.
• Use brown sugar in place of white for a deeper, slightly molasses-edged sweetness.
• Top with grated dark chocolate or a dusting of cocoa for a mocha-leaning twist.