Warm your 1 ½ oz whisky irlandés se recomienda Jameson, Tullamore D.E.W. o Bushmills 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.

While the glass warms, pour the cold ¼ cup crema para batir pesada fría, recién sacada del refrigerador into a small Mixing Bowl. Add the ½ tsp azúcar granulada and ¼ tsp extracto de vainilla pura 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.

Add the 2 tsp azúcar moreno prensado; tanto claro como oscuro funcionan to the warmed Glass (Large). Pour in the hot 6 oz café caliente recién preparado fuerte — de gotero, prensa francesa o vertido funcionan bien and stir well until the sugar is completely dissolved.

Pour in the 1 ½ oz whisky irlandés se recomienda Jameson, Tullamore D.E.W. o Bushmills and give it one gentle stir to combine.

Hold a large Wooden Spoon upside down just above the surface of the 6 oz café caliente recién preparado fuerte — de gotero, prensa francesa o vertido funcionan bien, with the tip of the spoon touching the inside of the Glass (Large). Slowly pour the lightly whipped ¼ cup crema para batir pesada fría, recién sacada del refrigerador 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.

Serve immediately without a straw. The traditional way to drink 1 ½ oz whisky irlandés se recomienda Jameson, Tullamore D.E.W. o Bushmills coffee is through the cold ¼ cup crema para batir pesada fría, recién sacada del refrigerador — each sip of hot, whiskey-laced 6 oz café caliente recién preparado fuerte — de gotero, prensa francesa o vertido funcionan bien passes through the creamy layer, which is what makes it magical.