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Warm the bowl of a stemmed wine glass with hot water.
Add the sugar and whiskey and stir to disolve as much sugar as possible.
Pour in HOT coffee, filling the glass to within 3/4 of an inch of of the top leaving plenty of room for your cream.
Stir until all sugar is disovled.
The cream must be added without whipping and should be liquid on top of the coffee - don't worry it does work.
Using an upsidedown teaspoon put the handle of the spoon on the rim of the glass and the tip of the upturned bowl just tipping the hot coffee. Hold the spoon prefectly still while pouring the cream GENTLY onto the upturned bowl of the spoon so that it runs to the tip of the spoon and it will spread out onto the surface of the coffee like magic.
Keep pouring until the cream is just short of the rim.
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norths 1 year ago
IrishStar 4 years agoGetting the knack of pouring the cream as described above is crucial. Try it on any coffee without the expensive whiskey in it and there is no substitute for real Irish Whiskey. [I posted this recipe.]