Anyone got a sure fire, simple way to get the cream to float on a Gaelic Coffee?

Answer 1

Float it by pouring gently over the back of a spoon.

This technique also works for floating liqueurs one on top of the other.

Answer 2

Answered this question before. Although most people say pour it over the back of a spoon,which does work.You need a steady hand to keep the spoon just touching the surface tension of the coffee.
The easiest way that works every time is to bend a soup spoon to a 90o angle,sit the bowl of the spoon just on top of the coffee and pour the cream into the bowl of the spoon.As it overflows the spoon it sits perfectly on the coffee.It does work best if the coffee is sweetenedwith sugar but it will still work well enough anyway.

Answer 3

Been some correct answers so far, adding sugar is not the best option - What if the drinker does not want sugar? The only sure fire way is to use double / whipping cream either will do. Whip the cream vigorously for about 30 secs or so (stop before it thickens), then using the back of a warmed teaspoon gently pour the cream into the coffee.

Answer 4

Yep, learned it from a pro at a bar at the hotel in S.F. (Union Square) where the Irish Coffee was born.

You take a spoon, turn it to the rounded (back) side and pour the cream over the spoon back into the coffee. It should float.

Answer 5

Stir the coffee slowly. Pour the cream over the back of a spoon, sothat the moving coffee takes the cream away from the spoon. It takes a bit of practice.

Answer 6

The secret is to pop a bit of Sugar in with the coffee and to turn your teaspoon upside down at the rim of your glass and very very slowly pour the Cream it may sink a little but if you have the right amount of sugar in it will then gently raise to the surface.

Answer 7

Two ways, the classic way is to chill the cream and the teaspoon,use double cream,it has a higher fat content,then pour the cream over the back of the spoon slowly.The cheats way is to use a can of aerosol cream like anchor.Looks good,don't taste quite as nice,but not bad,and you cant go wrong.Enjoy.

Answer 8

sugar is the key.
pour in the liquor, then a sugar and then the coffee. stir the coffee well, then while the coffee is "spinning" pour the cream SLOWLY over the back of the spoon to the edge of the glass.
i used to do this for 7 years at a bar i used to work at and found that lack of sugar (you didn't need it with a calypso-Tia maria coffee) makes the cream sink.

Answer 9

It works best if the coffee is sweetened first and a trick we did was slightly whip the cream it made it less likely to sink through the coffee then as the others say,slowly over the back of a teaspoon

Answer 10

OK, here goes:
first you've gotta have AERATED cream, give it a few seconds in a shaker or something. then you pour the cream onto a spoon, (the back is easier, otherwise it will spill over the sides unevenly), making sure the spoon is not touching the side and is really really close to the top of the coffee.

viola! floating cream!

Answer 11

Let the cream enter the coffee cup by sliding it gently down a teaspoon and it stays at the top.