How to make liqueur coffees
- December 2014
- Makes 1 coffee
- Hands-on time 5 min
Make liqueur coffees, using your favourite alcohol, and serve to guests at the end of a dinner party or St Patrick’s Day, if you choose whiskey!
- 150-200ml strong coffee
- For Irish coffee: use 25-50ml Irish whiskey
- For Italian coffee: use 25-50ml grappa or amaretto
- For Caribbean coffee: use 25-50ml rum
- For French coffee: use 25-50ml cognac
- 1 tsp sugar
- 2 tbsp double cream per coffee
- Brew the coffee. Pour your chosen spirit or liqueur into a heatproof glass, then add the sugar (use less for sweeter liqueurs such as amaretto – you can always add more later if you need to). Pour in coffee to 2-3cm below full, then stir and taste. Add more sugar if needed.
- Whip the double cream until it’s just aerated but still pourable. Hold a teaspoon in the glass so the tip is just touching where the coffee meets the glass edge and the bowl of the spoon is upside-down. Carefully pour the lightly whipped cream over the back of the spoon so it slides gently onto the top of the coffee to fill the glass, rather than sinking in. Serve immediately.
Rate & review
Or, how about...?
Chai kulfi affogato
When Italian-style affogato meets the chai-spiced ice cream of Indian kulfi the results are sweet...