Sobre esta receta

Un cóctel atemporal y reconfortante nacido en el Aeropuerto de Shannon en la década de 1940 en Irlanda — café caliente fuerte, un generoso chorro de whisky irlandés, un toque de azúcar moreno, y una gruesa corona de crema ligeramente batida que se derrite lentamente en la taza. Fácil de preparar, infinitamente satisfactorio, y garantizado para impresionar.

Instrucciones

1. 1

   Warm your irish whiskey coffee glass (Large) (or a sturdy, heat-safe mug) by filling it with very hot water. Let it sit for 30 seconds, then pour out the water and dry quickly. A warm glass keeps the drink hot longer and prevents cracking.

2. 2

   While the glass warms, pour the cold heavy cream into a small mixing bowl. Add the granulated sugar and vanilla extract if using. Using a hand mixer or a whisk, whip the cream until it is just thickened — it should pour slowly and hold a soft ribbon when you lift the whisk, but NOT form stiff peaks.

3. 3

   Add the brown sugar to the warmed glass (Large). Pour in the hot brewed coffee and stir well until the sugar is completely dissolved.

4. 4

   Pour in the irish whiskey and give it one gentle stir to combine.

5. 5

   Hold a large wooden spoon upside down just above the surface of the brewed coffee, with the tip of the spoon touching the inside of the glass (Large). Slowly pour the lightly whipped heavy cream over the back of the spoon so it floats gently on top. Fill to just below the rim. The cream should sit as a distinct, pale layer — do not stir it in.

6. 6

   Serve immediately without a straw. The traditional way to drink irish whiskey coffee is through the cold heavy cream — each sip of hot, whiskey-laced brewed coffee passes through the creamy layer, which is what makes it magical.