Use Two Sugars for Better Irish Coffee. A combination of granulated sugar and brown sugar makes for a cup of joe with balanced sweetness. Recipe courtesy of Jameson Whiskey

Makes 1 drink


6 ounces (180 ml) hot, freshly brewed coffee
1 teaspoon (12.5 g) granulated sugar
1 teaspoon (12.5 g) packed brown sugar
1½ ounces (45 ml) Irish whisky, preferably Jameson
Freshly whipped cream (see Recipe Notes)


Use a heatproof glass or mug, preheat for optimal results

Pour hot water into a mug or heatproof glass to take the chill off. Pour out the water. This will also prevent your glass from cracking. Fill the mug about three-quarters full with the coffee.

Add the granulated and brown sugars and stir until fully dissolved.

Add the whisky and stir to incorporate.

If using lightly whipped cream, pour it slowly over a warm spoon onto the coffee, being careful not to break the coffee's surface. This takes some practice. A more foolproof way to not break the surface is to whip the cream a bit more and dollop it gently on top. Drink while hot!

RECIPE NOTES: Lightly whipped will give you a frothy cream collar on top. If you want to pile the cream high, you'll need to whip it to medium-stiff peaks.