Liquor Coffee Recipe

Brew 1 cup (about 240 ml) of strong black coffee using your preferred method (drip, French press, espresso diluted with hot water). If brewing from grounds, use about 12–14 g (1.5–2 tbsp) coffee per cup for a robust flavor. Keep the coffee hot.

Preheat a heatproof glass or mug by rinsing with hot water, then discard the rinse water. This helps keep the drink warm longer.

Add 1 tsp sugar to the warmed glass. Use granulated or brown sugar depending on desired flavor. For a less sweet drink, omit or reduce the sugar.

Pour in the chosen liquor (use only one): 1 tbsp brandy, or 1 tbsp Irish whiskey, or 1 tbsp Baileys Irish Cream, or 1 tbsp Tia Maria. If you prefer a stronger drink, increase to 1.5–2 tbsp.

Pour the hot brewed coffee (about 1 cup / 240 ml) into the glass over the liquor and sugar. Stir gently until the sugar dissolves and the liquor is evenly mixed.

Cream topping

Lightly whip 2 tbsp heavy cream until it thickly coats a spoon but is still pourable (or use 2 tbsp Baileys as a lighter creaminess). Spoon or float the lightly whipped cream on top of the coffee to create a layered effect. If using Baileys as the liquor, you can add extra Baileys (1–2 tbsp) instead of whipped cream for a uniformly creamy drink.

Optional: Add 2 tbsp freshly whipped cream on top for a richer presentation. Dust the cream with 1 tsp grated dark chocolate or a pinch of cocoa powder.

Serve immediately while hot. Provide a teaspoon so the drinker can stir the cream into the coffee or sip through the cream.