Vegan Irish Coffee

Total time10 min

Prep time5 min

Cook time5 min

Freshly brewed coffee meets a generous pour of Irish whiskey and a spoonful of dark brown sugar, stirred together in a warmed glass until deeply fragrant and just sweet enough. The real magic happens on top, where a softly whisked, barely-thickened layer floats above the coffee instead of mixing in, creating that classic contrast of hot, boozy coffee below and a cool, silky cap above. Pouring it over the back of a spoon takes a little patience, but that slow cascade is what gives you the distinct layered look this drink is known for. Sip it without stirring and you get a little of that rich topping in every mouthful, right up until the last warm sip. It's a cozy, low-effort way to end a dinner party or warm up on a cold night, and it fits neatly into a vegan lineup of after-dinner drinks.

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Ingredients

2 servings

1 ½ cups freshly brewed strong hot coffee
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3 oz irish whiskey (such as jameson or tullamore d.e.w.)
2 tsp dark brown sugar
½ cup heavy cream, cold
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

Instructions

1
Warm two heatproof glasses or mugs by filling them with hot water and letting them stand for 1 minute, then pour the water out and dry.
2
Pour the cold heavy cream into a small bowl and whisk or beat with a hand mixer until it just begins to thicken — it should flow slowly off a spoon and hold a very soft, barely-there shape, not stiff peaks. Set aside.

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