Until a few years ago, I was adamant that I didn’t like coffee. To me, the flavour was an oxymoronic compound of something bland, yet entirely overpowering. That’s until I discovered coffee in its many guises, and my love affair with espressos, mochas, iced coffees, and espresso martinis began. I also discovered that on a cold, wintery night, there was nothing so warming — or quite so satisfying — as a liqueur coffee.
It took me a while to discover the joy of adding cream to this tipple, and when I first dusted it with a light sprinkling of demerara sugar, my perfect winter warmer was complete.
I always give into the lure of Tia Maria, but you can substitute this for Baileys or Cointreau. Whichever liqueur you opt for, you’ll be left with a velvety softness that’s perfect as an evening pick me up, or even as a sore throat soother (any excuse).
- Coffee liqueur glass
- One shot of your chosen liqueur
- Freshly percolated coffee
- Cream for pouring
- Demerara sugar
Make the magic happen
- Warm your glass by filling it with hot water, then draining and drying
- Add a shot of your chosen liqueur, along with ½ tsp of demerara sugar (this can of course be adjusted to suit your own sweet tooth)
- Fill your glass with the freshly percolated coffee, leaving 2-3cm at the top, then stir to dissolve the sugar
- Slowly pour the cream into your glass over the back of a teaspoon, so that it floats — whatever you do, don’t stir it
- Sprinkle with a little more demerara sugar, and enjoy
Love Emma xx