- 1 cup dark brown sugar
- 1 cup water
- 1 cup heavy whipping cream
- 100ml freshly brewed hot coffee
- 30ml Irish whiskey
Make the brown sugar syrup: Place the brown sugar and water in a small saucepan and bring to a boil over medium-high heat. Cook until the brown sugar dissolves. Remove from heat and allow to cool to room temperature.
Make the whipped cream: Using a stand mixer with a whisk attachment, or using a hand-held whisk, whisk the cream with 1/4 cup of the cooled brown sugar syrup until it hits the ribbon stage. This is when you lift your whisk and a bit of the thickened cream falls back in a ribbon, keeping its shape for a second or two before dissolving on the surface.
Make your cocktail: Place the coffee and whiskey in an Irish coffee glass, coffee mug, or what have you along with 15ml of the brown sugar syrup. (Use more or less of any of these ingredients according to your taste.) Top with plenty of the whipped cream and serve.