Keoke Coffee Recipe
A delicious blend of brandy, White Creme de Cacao and Bailey’s Irish Cream
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Ingredients
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Coffee Base
Spirits & Liqueurs
Garnish & Finish
Method
Coffee Base
- 1
Brew coffee
Brew 1 cup of very strong hot coffee using your preferred method (drip, French press, or espresso). The coffee should be freshly brewed and served piping hot to keep the drink warm after adding the chilled liqueurs.
Combine Spirits & Liqueurs
- 2
- 3
Pour the hot brewed coffee slowly into the glass over the liqueurs, filling to about 3/4 full. Stir gently for 5–10 seconds to combine and slightly warm the spirits without causing them to separate.
Garnish & Serve
- 4
Carefully spoon or pipe the freshly whipped cream on top of the coffee to form a cream layer about 1/2 inch thick. The cream should float; use chilled whipped cream for best results.
- 5
Sprinkle the grated chocolate or sift a little cocoa powder over the whipped cream for aroma and a decorative finish.
- 6
Serve immediately with a small spoon. Warn drinkers that the beverage contains alcohol and is hot.