The Best Irish Coffee Recipe

Combine the sugar and water in a small saucepan over low heat. Stir until the sugar dissolves and remove from the heat. Cool to room temperature and store in an airtight container in the fridge for up to 1 month.

While the coffee steeps, make the whipped cream. The whipped cream is the best part here! The trick is to not whip it too much, otherwise it just floats on top without mixing into the coffee. Combine the heavy cream (cold), maple syrup, and vanilla bean paste in a mixing bowl and whisk until just thickened, right before soft peaks form.

Pour 1 oz (2 tablespoons) of demerara syrup in the bottom of an Irish coffee mug. Pour in the whiskey and a little bit of the coffee. Stir well. Top with more coffee, leaving about 1/2" at the top. Gently spoon the lightly whipped cream over the top and grate a little fresh nutmeg.