Homemade Irish coffee
light brown sugar (demerara)
dark brown sugar (muscovado)
25 ml (1 shot)
fresh grated nutmeg
Step by step
Fill a heatproof glass with hot water to preheat it, using the steam wand.
Pour out water and add 1 tsp. light brown sugar (Demerara) and 1 tsp. dark brown sugar (Muscovado).
Pull the shot of Espresso into the glass.
Pour the hot espresso over to the dissolve sugar, then pour in whiskey.
In a separate bowl with a mixer or by hand, whisk the cream until soft peaks form. The cream should be thick but still pourable. Pour it slowly over a warm spoon onto the coffee, being careful not to break the coffee's surface.
Garnish with some grated nutmeg!