Irish Coffee - Isle Style recipe

12 oz strong hot coffee
1 tbsp sugar
1 oz Jameson® Irish whiskey
heavy cream

Whip cream lightly, just until thickened and set aside. It should still pour but but light enough to float on the coffee. Ideally, the cream layer will stay separate but will come off with the coffee, as it is drunk. Note that no sweetners or flavors are added to the cream.

(If preparing multiple servings, you might want to complete one and taste for sugar/whiskey balance before proceeding with the remainder.)

Place 1 tablespoon sugar in each pre-warmed mug then fill with coffee to about one inch from the top. Stir to dissolve sugar. Amount of sugar may need to be adjusted depending on taste, mug size and type of coffee.

One mug at a time: add Jameson's with a quick stir, then immediately cover with approx. 1/2 inch of the prepared cream. The idea is to seal in the whiskey before the flavors (and alcohol!) can begin to evaporate. Pouring the cream over a spoon, held just above the coffee, will help keep the cream and coffee from mixing. For larger mugs, 1 1/2 oz. of Jameson's may be needed.

Great alone, anytime or served with shortbread cookies, as a dessert.

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