Liqueur Coffee


  • 15 ml of your preferred alcohol (see list below)
  • 150 ml hot black coffee
  • 1/2 teaspoon sugar
  • whipping cream
  • grated chocolate for topping (optional)


Pour chosen alcohol into a cup or heatproof glass. Add the coffee. Stir in the sugar, as this helps keep the cream and coffee layers separate. Whip the cream until thick but still of a pouring consistency. Gently pour over the back of a teaspoon to float on the black coffee. For international variations, replace the alcohol as below: French: 30 ml Cointreau Caribbean: 30 ml dark rum German: 15 ml kirsch Irish: 30 ml Irish whisky Italian:?15 ml amaretto Jamaican: 15 ml white rum Mexican: 15 ml Gold Tequila Russian: 30 ml vodka For a slightly sweeter coffee flavour, also add 1/2 measure of Kahlua or Tia Maria to the above versions.


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