Irish Coffee Recipe
It’s mid-March, and we’re all waking up to spring. Warm summer nights are far away; keep the spring chill at bay with an easy-to-make Irish coffee.
2 ounces Irish whiskey (or Barbancort?)
2 teaspoons brown sugar
6 ounces freshly-brewed strong black Haitian coffee (Tete Source!)
2 teaspoons whipping cream
Place a teaspoon in a bowl with hot water to heat; let sit until ready to use.
Preheat a stemmed whiskey goblet (7-ounce coffee cup or goblet may be substituted) with boiling water so that it is good and hot. Pour out the hot water and discard.
Add brown sugar to the bottom of the goblet. Fill with strong black Haitian coffee to within 1 inch of the top; stir gently until sugar is dissolved. Add Irish Whiskey; stir again and let sit until the mixture is still.
Using the hot teaspoon, place the spoon (back side up) in the goblet. Gently pour the prepared whipped cream over the back of the teaspoon (held just above the coffee’s surface). Gradually raise the spoon as you slowly pour in the cream. This will result in a layer of liquid cream that floats on top of the coffee. Do not stir the cream in the coffee.
Drinking the coffee through the layer of cream results in the rich, authentic flavor that the coffee’s drinkers originally enjoyed. Do not stir. Irish coffee is best enjoyed by sipping coffee through the cream.
Makes 1 serving.
The man who brought Irish coffee to America, by Carl Nolte, San Francisco Chronicle, November 9, 2008