Cooking Time: 8 min
- 1 cup (1/2 pint) heavy cream
- 3 tablespoons sugar, divided
- 6 cups hot black coffee
- 3/4 cup Irish whisky
- In a small bowl, with an electric beater on medium speed, beat the cream and 1 tablespoon sugar until stiff peaks form.
- Dissolve remaining 2 tablespoons sugar in coffee and pour into 6 mugs. Stir an equal amount of whisky into each mug and top with whipped cream (see Note). Serve immediately.
NOTE: Do not stir after adding cream, as the true flavor is obtained by drinking the hot coffee and Irish whiskey through the cream.