Restaurants›La Plume›Café Noisette Recipe

Café Noisette Recipe

Inspired by La Plume

Time10m

Serves1

butter ripple schnapps, frangelico, espresso, milk rich, velvety, indulgent

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Ingredients

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Coffee base

2 oz Freshly brewed espresso1 oz hot water (if using strong brewed coffee instead of espresso)

Liqueurs

1 oz butter ripple schnapps3/4 oz Frangelico (hazelnut liqueur)

Milk & foam

3 oz whole milk (for richness)1/2 oz heavy cream (optional for extra velvety texture)1/4 tsp granulated sugar or simple syrup

Garnish

1/4 tsp grated dark chocolate or cocoa powder1 to taste butter ripple candy or small caramel shard (optional)

Method

Prepare coffee

Brew espresso

Pull a double shot of espresso (about 2 oz) using your espresso machine. If you don't have an espresso machine, brew 2 oz of very strong coffee and add 1 oz hot water to adjust strength as desired.

Combine liqueurs and espresso

In a pre-warmed heatproof glass or Irish coffee mug, pour 1 oz butter ripple schnapps and 0.75 oz Frangelico. Pour the hot espresso over the liqueurs and gently stir once to combine. This warms the liqueurs and allows flavors to meld.

Prepare milk and foam

Warm 3 oz whole milk and 0.5 oz heavy cream together until hot but not boiling (about 150°F / 65°C). Add 0.25 tsp sugar or corresponding simple syrup if you prefer a slightly sweeter, more indulgent drink. Froth the milk until velvety and with a fine microfoam using a steam wand, handheld milk frother, or French press (pump until frothy).

Assemble

Slowly pour the frothed milk over the back of a spoon onto the espresso/liqueur mixture to create a layered, velvety top. Aim to leave a thin layer of foam on top (~1/2 inch). If using heavy cream, you can float a small spoonful on the top for extra richness.

Garnish & serve

Lightly dust the foam with 0.25 tsp grated dark chocolate or a sprinkle of cocoa powder. Optionally, perch a small butter ripple candy or caramel shard on the rim. Serve immediately while hot.