Makes: 2 drinks
Ingredients:
• 6 teaspoons Demerara or turbinado sugar
• 3 ounces (85 g) Irish whiskey
• 4 ounces (113 g) espresso
• 4 ounces (113 g) water
• 3 ounces (85 g) heavy cream
• 2 fresh mint leaves, for garnish (optional)
Method:
- Place 4 teaspoons of the sugar, the whiskey, espresso, and water in a small saucepan and stir to combine. Set over low heat and stir occasionally until the sugar dissolves and the mixture is hot but not boiling, about 5 minutes.
- Place the remaining 2 teaspoons sugar and the cream in a medium bowl and whisk until the cream thickens and the sugar has dissolved, about 2 minutes.
- Transfer the hot coffee mixture to two 8-ounce heatproof glasses or mugs, top with a heaping spoonful of the cream, and garnish with the mint leaves (if using). Serve immediately.
http://www.chow.com/recipes/29420-irish-coffee