Irish Coffee

• 1 cup Demerara sugar
• Heavy cream, preferably Trickling Springs or another high-quality brand
• 1 1/2 ounces Irish whiskey, preferably Powers Gold Label
• 4 ounces hot, freshly made coffee
• Dash of ground nutmeg

1. Warm an Irish coffee glass or mug by filling with hot water, then draining.
2. Make Demerara syrup: Put the sugar and 1/2 cup water into a small saucepan; place over low heat, stirring until sugar dissolves.
3. Let cool.
4. Whip the cream in a cold mixing bowl until it acquires a ropy consistency.
5. Quickly place in refrigerator until needed.
6. Build the drink in the warmed glass: put in 1/2 ounce of syrup (store the rest in refrigerator for future drinks), then the whiskey, then the coffee.
7. Gently spoon cream onto the top until cream is at least 3/4 -inch thick; if whipped properly, it should float.
8. Dust with nutmeg.

sugar, heavy cream, irish whiskey, coffee, ground nutmeg

Taken from cooking.nytimes.com/recipes/1016121 (may not work)