Irish Coffee (1 serving)
My father raised me as a coffee snob. He always made one pot of coffee in the morning--never more, never less--and hoarded it like it was the last pot he would ever set hands on. I have to give him some credit; he usually brewed the freshest, most expensive coffee. Once, my aunt took a trip to Costa Rica and brought back a bag of deep roasted, whole bean coffee. My dad protected it like a fierce mother bear. Just like my daddio, I enjoy a full-bodied, rich cup of joe every morning (but I usually brew about three cups, just for myself).
I have to admit, though, I have a soft spot in my heart for instant coffee. My favorite is Nescafé, but any old instant coffee brand should work for this recipe. It also tastes a million times better if you heat the water the old-fashioned way.
6 oz instant coffee
1 tbsp. sugar
1 1/2 oz Irish whiskey
whipping cream
1. Heat the water in a kettle to just before it reaches its boiling point.
2. Place a spoonful of instant coffee in your mug, along with a spoonful of sugar. Drop just enough water in the mug to wet the powdered mixture; about 1 tbsp.
3. Whip the powdered mixture thoroughly until it forms a light brown paste. This is the trick to making tasty instant coffee: the whipped mixture will form a hearty foam once you pour your water into the mug.
4. Pour the hot water into the mug, adding the Irish whiskey and topping with a dollop of cream.
