1/4cupwhipping creamlightly whipped with 1 Tablespoon of sugar
Warm 2 Irish coffee mugs by filling with HOT water.
Pour out the hot water and add one heaping teaspoon of sugar to each mug.
Pour 1/2 cup of hot coffee over the sugar, and stir until sugar fully dissolves.
Add whiskey, stir to combine.
Once the coffee is still, gently pour "whipped" cream over the back of a Tablespoon to keep the cream from mixing with coffee.
Drink coffee through the cream without stirring.
I used Jameson Irish Whiskey. Use whatever brand you have on hand, just make sure it is Irish Whiskey and not Scotch Whisky...they are very different.
Irish Coffee recipes call for "sugar" and some actually specify brown sugar. I chose raw sugar because it is less processed and probably closer to the sugar that was available back in the 1940's when this cocktail was created.
"Topped with thick cream"....well that one is definitely open to interpretation, lol. I chose to "lightly" whip the heavy cream with a hand mixer until it was thick and fluffy, but before stiff peaks formed.