How to make liqueur coffees

Method

1. 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.
2. 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.