Aruba Beach Cafe Coffee Recipe
Chocolate Syrup, Amaretto, Bailey’s and Creme de Cacao.
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Ingredients
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Coffee Base
Liqueurs & Flavorings
Finishing & Garnish
Method
Coffee Base
Brew coffee
Brew 1.5 cups of strong coffee using your preferred method (drip, French press, or espresso diluted with hot water). If using instant coffee, dissolve appropriate amount in 0.25 cup hot water and add additional hot water to reach 1.5 cups total.
Preheat the serving glass or mug by rinsing with hot water and discarding to keep the drink warm longer.
Combine Liqueurs & Flavorings
In a heatproof mixing jug or directly in the warmed mug, add 1 tablespoon chocolate syrup.
Pour in 1 oz Baileys Irish Cream, 0.5 oz Amaretto, and 0.5 oz Crème de Cacao over the chocolate syrup.
Pour the hot brewed coffee slowly into the mug while stirring gently to dissolve the chocolate syrup and to blend the liqueurs with the coffee. Stir for about 10–15 seconds until uniform.
Finishing & Garnish
Top the blended coffee with about 1/4 cup whipped cream, spooning it gently so it sits on the surface.
Drizzle a little extra chocolate syrup over the whipped cream, then sprinkle 1 tsp chocolate shavings or a dusting of cocoa powder on top.
Optionally garnish with 2–3 whole coffee beans or a few almond slivers for aroma and presentation.
Serve immediately while hot. Stir before drinking if you prefer the liqueur fully incorporated, or sip through the cream for a layered experience.