French Coffee Recipe

Brew

Brew 1 cup of strong hot coffee and, if available, prepare 1/4 cup strong espresso. The combined coffee should be very hot so it warms the glass and melts sugar.

Preheat the serving glass by filling it with hot water for 30–60 seconds, then discard the water.

Add the cognac (1.5 fl oz) and coffee liqueur (1/2 fl oz) to the warmed heatproof glass.

Add the sugar syrup (or 1/2 tsp granulated sugar). If using granulated sugar, stir vigorously so it dissolves fully in the hot coffee.

Pour the hot brewed coffee and espresso blend (about 1 1/4 cups total) into the glass over the alcohol and sugar. Stir gently to combine and taste; adjust sweetness with another 1/4–1/2 tsp sugar syrup if desired.

Lightly whip the heavy cream so it is pourable but still slightly thickened (soft peak not necessary).

Using the back of a spoon held just above the coffee surface, slowly pour the cream to float it on top of the coffee, creating a distinct layered look.

Grate a little dark chocolate or dust cocoa powder over the floated cream for aroma and appearance. Optionally express an orange twist over the drink and drop it in as garnish.

Serve immediately with a small spoon for stirring if the guest prefers to mix the cream in.