Italian Coffee Tuaca Recipe

Time8m

Serves1

Orange & vanilla liqueur mixed with coffee, an Italian classic de cacao

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Ingredients

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1
Brew coffee
Brew 2 oz (about 60 ml) of a strong espresso or very strong coffee. Serve immediately while hot. If using pre-brewed coffee, keep it between 160–170°F (70–75°C) so it warms the liqueur but does not scald the cream.
2
Sweeten coffee
Stir 1 teaspoon granulated sugar (or 1/2 tsp simple syrup) into the hot espresso until fully dissolved.
3
Combine liqueurs
In a warmed heatproof glass or Irish coffee mug, add 1 oz Tuaca, 1/2 oz coffee liqueur (optional), and 1/4 oz dark creme de cacao. Pour the hot sweetened espresso over the liqueurs. Stir gently for about 10–15 seconds to blend and warm the spirits.
4
Top with cream
Lightly whip 1 oz heavy cream (or use chilled half-and-half) so it’s pourable but slightly thickened. Gently pour the cream over the back of a warm spoon so it floats on top of the coffee mixture, creating a layered effect. If you prefer fully integrated cream, stir it in instead.
5
Garnish and serve
Express an orange twist over the surface to release oils, then drop it into the drink. Grate a small amount (about 1 tsp) of dark chocolate over the cream or dust very lightly with cocoa powder. Serve immediately while hot.