1 tablespoon brown sugar (or 2 oz. Baileys Original Irish Cream)
1 jigger Irish whiskey (1 ½ ounces or 3 tablespoons)
Heavy cream, slightly whipped
- Fill a mug with hot water to preheat it, and then empty.
- Pour piping hot coffee into warmed mug until it is about ¾ full.
- Add the brown sugar (or Baileys Original Irish Cream) and stir until completely dissolved.
- Blend in Irish whiskey.
- Top with a collar of the whipped heavy cream by pouring gently over the back of a spoon.
- Serve hot.
1 ounce = 2 tablespoons
*Claudia made Irish coffee in chapter 17.