My personal preference with irish coffee is for the cream to be thickened, but not quite spoonable. Thick enough to float on top of the coffee, but still pourable.
Fortunately, this makes the drink even easier to make. Add some cold cream to a cold mason jar (the kind with the measurements on the side), close the lid and shake until doubled in volume. (You can add the spring from a hawthorne strainer, but you don't need to.) It can be done in 30 seconds, cleaned up just as fast, and works with small volumes, like if you were just making two irish coffees.
My personal preference with irish coffee is for the cream to be thickened, but not quite spoonable. Thick enough to float on top of the coffee, but still pourable.
Fortunately, this makes the drink even easier to make. Add some cold cream to a cold mason jar (the kind with the measurements on the side), close the lid and shake until doubled in volume. (You can add the spring from a hawthorne strainer, but you don't need to.) It can be done in 30 seconds, cleaned up just as fast, and works with small volumes, like if you were just making two irish coffees.
The texture ends up similar to what Buena Vista uses in theirs: https://www.youtube.com/watch?v=QOSC5JunFpc