Irish coffee

Sweet and spiked with liqueur, you can offer Irish coffee in place of traditional dessert.

  • 10 mins cooking
  • Serves 4
  • Print


Irish coffee
  • 1/2 cup (50g) medium grind coffee
  • 6 cup (1.5l) boiling water, plus extra
  • 1 cup (250ml) thickened cream
  • 1/3 cup (80ml) whisky
  • 2 tablespoon coffee-flavoured liqueur
  • 2 tablespoon light brown sugar


Irish coffee
  • 1
    Fill a 1.5-litre coffee plunger with hot water. Stand 1 minute, then discard water.
  • 2
    Spoon coffee into plunger, add boiling water and stir until combined. Cover with lid; stand 5 minutes.
  • 3
    Meanwhile, beat cream in a small bowl with an electric mixer until soft peaks form. Refrigerate.
  • 4
    Fill four heatproof serving glasses with some extra boiling water. Stand 1 minute.
  • 5
    In a small jug or bowl, combine whisky, liqueur and sugar. Discard water from glasses. Pour whisky mixture evenly between glasses.
  • 6
    Gradually push down the plunger. Pour coffee evenly into glasses and stir to dissolve sugar. Top coffee mixture with cream.


Allow the boiling water to stand for a minute before pouring onto the coffee as boiling water could burn the coffee, giving it a bitter taste.

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