How to Make an Irish Coffee That Will Warm You Right Up

There are few things more Irish than adding a shot of whiskey to your coffee. It’s the perfect thing to sip in a cozy pub—and in front of your own crackling fireplace. We’ll show you how to make an Irish coffee recipe that you can enjoy on St. Patrick’s Day (or any other day, for that matter).

See all the classic Irish recipes that we’ve fallen in love with.

What Is Irish Coffee?

The classic Irish cocktail (known as caife Gaelach in the motherland) is made with hot coffee, a shot of Irish whiskey and sugar and topped with a generous layer of thick cream. (You can find all sorts of boozy Irish recipes that feature stout, Irish whiskey or Irish cream.)

The true origin of Irish coffee is up for debate, but the most common story says the drink was invented in Foynes, an airbase village in Ireland. Late on a stormy night in 1942, a group of cold and tired airline passengers stopped in a restaurant after a treacherous flight. An Irish chef named Joe Sheridan decided to prepare a special drink to warm up his patrons. That very night, the Irish coffee was born.

How to Make Our Irish Coffee Recipe

What You’ll Need:

• 2 teaspoons sugar
• 2 cups hot strong brewed coffee (French or another dark roast)
• 2 ounces Irish whiskey
• 1/4 cup heavy whipping cream

Step 1: Heat Up the Mug

First, fill a mug with hot (not boiling) water and let it sit for about two minutes. Carefully pour out the water. Now your mug will be prepped and warm. This little step will go a long way in keeping your Irish coffee hotter for longer.

Step 2: Mix the Libations

Then you’ll want to add the sugar to your mug. Pour in the hot coffee and stir to dissolve. After that, pour in the Irish whiskey.

Step 3: Whip the Cream

In a small bowl, beat the whipping cream until thick and foamy. For an extra kick, you can stir in a teaspoon of green creme de menthe, like in this recipe.

Step 4: Add the Crown

Gently spoon the cream mixture onto the drinks, allowing it to float. Top with chocolate flakes or sprinkle on some nutmeg or cinnamon, if desired.

In the end, you’ll have a comforting cuppa with a bit of a kick! And if you’re looking for a quick way to get a bit of Ireland in your mug, try a bit of this tipple, too.

Next, check out these amazing Irish pub decor-inspired pieces for you home bar.

Serve Your Irish Coffee With a Batch of Classic Irish Baked Goods

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Classic Irish Soda Bread

This traditional Irish soda bread can be made with an assortment of mix-ins such as dried fruit and nuts, but I like it with a handful of raisins. —Gloria Warczak, Cedarburg, Wisconsin (Try these other Irish soda breads, too!)

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Chocolate Mincemeat Bars

What would the holidays be without mincemeat for dessert? Even people who say they don’t care for the taste will be surprised to find they love these tender chocolate bars. —Darlene Berndt, South Bend, Indiana

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Two-Berry Pavlova

Here's a light and airy dessert that I first tried in Ireland. When I got home, I made this berry pavlova for my kids, who loved to build their own with their favorite fruits. The whipped cream makes for icing on the cake! —Norma Stevenson, Eagan, Minnesota

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Apple Raisin Bread

I've been making this bread for many years. It smells so good in the oven and tastes even better. I make bread almost every Saturday, and it doesn't stay around long with our sons home from college in the summer. —Perlene Hoekema, Lynden, Washington

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Mudslide Cheesecake

Change up cheesecakes with different liqueur flavorings. This “mudslide” version with coffee and Irish cream is my husband's favorite. —Sue Gronholz, Beaver Dam, Wisconsin

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Irish Brown Bread

A staple in almost every Irish kitchen, this carb lover's dream has a crumbly outer crust, dense center and a unique flavor that makes it a one of a kind. Best of all, even novice bakers can whip up a loaf in a snap. Get Recipe

Butterscotch Apple Cake

"My family often requests this easy old-fashioned cake for get-togethers—especially in the fall," writes Beth Struble from Bryan, Ohio.

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Taste of Home

Grandma's Molasses Fruitcake

This dense, dark, moist fruitcake was my grandmother's recipe. The flavor just gets better and better as it sits in the fridge, so be sure to make it ahead! —Debbie Harmon, Lavina, Montana

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Bread Pudding with Nutmeg

I always make this bread pudding recipe for my dad on his birthday and on holidays. He says it tastes exactly like the bread pudding with nutmeg he enjoyed as a child. —Donna Powell, Montgomery City, Missouri

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Date Pecan Tea Bread

Packed with dates and pecans, this sweet bread is excellent on its own and even better topped with the chunky cream cheese spread. We enjoy it during the holiday season, but also for after-school and late-night snacks. —Carole Resnick, Cleveland, Ohio

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Rustic Oatmeal Scones

My family loves scones, but traditional recipes contain excessive fat and calories. After lots of experimentation, I came up with this alternative recipe. The effort is well worth the delicious flavor, amazing texture and nutrient density of these scones. —Gail D'Urso, Carlisle, Pennsylvania

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Easy Potato Rolls

After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri

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Blueberry-Blackberry Rustic Tart

My dad would always stop our car on the side of the road in Maine and say, "I smell blueberries." He had a pail ready. Then Mom would bake the wild berries in a cornmeal crust to make this homey tart. —Priscilla Gilbert, Indian Harbour Beach, Florida

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Hazelnut Chocolate Chip Scones

Chocolate, hazelnuts and the tangy taste of buttermilk —these delicious scones are easy to make. They come together fast. —Trisha Kruse, Eagle, Idaho

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Taste of Home

Warm Sticky Toffee Pudding

This rich dessert is not pudding in the American sense of the word. The moist, spiced cake is loaded with mincemeat and toasted walnuts, drizzled with warm buttery toffee sauce. We like our sticky toffee pudding steaming or at room temperature. —Denise Nyland, Panama City, Florida

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Cherry-Chip Oat Scones

My family loves scones and anything with oatmeal. I started with my basic scone recipe and added oat flour to increase the oat taste and texture, then included special ingredients you can find in every bite. Look for add-ins that harmonize with the mellow flavor of oats. —Amy Brnger, Portsmouth, New Hampshire

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Braided Onion-Potato Loaf

Ever wonder why a bread recipe includes mashed potatoes? The potato's starchy quality absorbs liquid during the kneading stage, and it holds onto that liquid during baking. The bread finishes with a crisp, brown exterior crust and a flavorful, moist interior that helps the bread keep longer. —Joan Ranzini, Waynesboro, Virginia

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Cinnamon Apple Tart

I got the idea for this delicious fall dessert from a lovely Italian woman who’s also a fabulous cook. It’s so simple to make—and cleanup is just as easy! I often make two and freeze one. —Stacie Blemings, Heath, Texas

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Tiny Tim's Plum Pudding

In A Christmas Carol, everyone claps for plum pudding. Our family has made this pudding our own tradition, and it really is something to clap for. —Ruthanne Karel, Hudsonville, Michigan

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Mincemeat-Filled Braid

Mincemeat has gotten such a bad rap over the years. Raisins, currants and other dried fruit, richly spiced and soaked in brandy…what's wrong with that? My family and I love it tucked inside this gorgeous-looking bread. It's perfect for breakfast or with dinner. —Loraine Steinfort, Shelbyville, Indiana

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Honey Gingerbread Trifle

My husband's grandma made the most amazing honey gingerbread. It's wonderful all on its own, but when you add it to a trifle, your guests are sure to ask for the recipe. —Tami Kuehl, Loup City, Nebraska

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Rawhide's Whiskey Cake

For several years, our neighbor gave us a moist, whiskey-flavored cake. I’ve tweaked the recipe, and now my friends want this cake instead of platters of homemade cookies. Fair warning: This cake takes three days to make, but it is very easy to prepare. —Cindy Worth, Lapwai, Idaho

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