Noisette Coffee Recipe
Amaretto, Vanilla Syrup, Coffee, Milk
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coffee Base
Liqueur & Syrup
Milk & Foam
Garnish
Method
Coffee Base
Brew
Brew 1 cup of very strong coffee. If using espresso, pull 1 shot and set aside. The coffee should be hot but not boiling.
Preheat the serving glass or mug by rinsing with hot water, then discard the water. This helps keep the drink warm.
Liqueur & Syrup
In the preheated mug, add 1.5 tbs amaretto and 1 tbs vanilla syrup.
Pour the hot coffee (and espresso shot if using) over the amaretto and syrup. Stir gently for 10–15 seconds to fully combine and dissolve the syrup.
Milk & Foam
Heat the 1/2 cup milk until steaming (65–70°C / 150–160°F) but not boiling. If you have a steam wand, froth to create microfoam. Alternatively, warm milk in a saucepan and froth with a handheld frother or vigorously shake in a sealed jar for 30–45 seconds.
Pour the steamed milk over the coffee mixture, holding back the foam with a spoon. Spoon the remaining foam on top to create a light cap.
Optional Whipped Cream
If you prefer a richer finish, lightly whip the 2 tbs heavy cream to soft peaks and dollop 1–2 tbs on top of the foam instead of or in addition to the milk foam.
Garnish
Sprinkle 1 tsp toasted almond slices over the foam or whipped cream for crunch.
Finish with a light dusting of 1/4 tsp grated dark chocolate or cocoa powder.
Serve immediately while hot.