Any Liqueur Coffee Recipe
Make Any Liqueur Coffee Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee Base
Liqueur & Sweetening
Cream & Garnish
Method
Coffee Base
- 1
Measure and heat water to just off boiling (around 92–96°C / 198–205°F).
- 2
Brew coffee using your preferred method (drip, pour-over, French press). Use about 15 g coffee to 300 ml water for a standard strength. Brew until the coffee is ready and pour 1 cup (about 240 ml) into a pre-warmed heatproof glass or mug.
Liqueur & Sweetening
- 3
Add 45 ml (about 1.5 fl oz) of your chosen liqueur to the hot coffee. Common choices: Irish whiskey (for Irish coffee), dark rum (for rum coffee), Kahlúa (coffee liqueur) or amaretto for a nutty note, or Baileys for a creamy drink.
- 4
Taste and add up to 1 tsp sugar or simple syrup if you'd like it sweeter. Stir gently to dissolve and integrate the liqueur and sweetener with the coffee.
Cream & Garnish
- 5
Prepare Cream
Lightly whip 2 tbsp of cream (or use chilled half-and-half) until it just thickens and is pourable — it should be soft and slightly airy, not stiff. This will float on top of the coffee.
- 6
Hold a spoon just above the coffee surface and slowly pour or spoon the whipped cream over the back of the spoon so it gently floats on top of the coffee to create a layered look.
- 7
Finish with a light dusting of cocoa powder, grated chocolate, or a pinch of freshly grated nutmeg (about 1 tsp) on the cream.
- 8
Serve immediately with a small spoon. Encourage sipping the hot coffee through the cool cream layer.