Unsatisfied with the standard Irish coffee, Illy created this more balanced version years ago.
Recipe courtesy of Giorgio Milos.
2 shots of espresso
1.5 oz. Disaronno amaretto liqueur
2 oz. full fat cream, slightly whipped
Coffee beans and cane sugar for garnish
In a small steaming pitcher, add amaretto. Heat the liqueur for a few seconds using the steam wand on your espresso machine. Pour into a 6-ounce freddo glass. Prepare espressos and add to the serving glass. Gently stir. In a small bowl or mixing cup add heavy cream. Lightly whip so that it is still a liquid. Starting at the center of the glass, slowly pour/float cream on top of the coffee. Garnish with coffee beans and dusting of cane sugar.