Irish Coffee
Ingredients
(Serves 4)
1 litre boiling water
80ml Proma Café
40ml brown sugar
250ml cream, lightly whipped
4 measuring tots Irish Whiskey
Method
Combine boiling water and Proma Cafe in a heat-proof container. Heat four stemmed Irish Coffee goblets. Place 10ml brown sugar in the bottom of each goblet. Add one tot of whiskey to each goblet. Fill goblets with the Proma Café to within 25mm of the brim and stir to dissolve sugar. Top off with cream poured carefully over the back of a warm metal spoon so that it floats on top of the coffee. Do not stir as the best flavour is obtained by drinking the coffee and whiskey through the cream.
Hint: When using fine glass goblets, place a metal spoon into the glass before pouring in the hot coffee – this will prevent the glass from cracking.