Coffee & coconut combine is this exotic Coconut Liqueur Coffee. Fill your kitchen with intoxicating coffee aromas and snuggle up with a glass on any winters night. It is quick and easy to prepare and perfect for rounding off Valentine’s Day.
One of my favourite luxuries in winter has to be liqueur-spiked coffee. So cosy. So comforting. There’s nothing quite like a tipple-laced coffee with light as air cream floating on top to round off a long dark evening in a dreamy way.
This coconut liqueur coffee is my current late night love. It is most definitely serious. In this drink, coffee and coconut rum prove to be mature partners in crime.
And did I mention there’s also Kahlúa in there? Sweet, heavenly coffee based Kahlúa.
That’s right – two liqueurs in your coffee.
Excessive? Not a bit. Let me explain:
- I wanted to ensure that the coconut did not overpower the coffee
- But I wanted a full measure of alcohol (I can’t help it)
- Mixing equal measures of Malibu and Kahlúa achieves this balance
See? Perfectly sensible and not remotely greedy.
It’s this subtle addition of coconut and the sweetness from the liqueurs, along with the float of lightly whipped, bubbly cream that turns this nightcap into a real winner. Each sip equates to creaminess, coffee, a hint of coconut and a pleasant hit of sweet alcohol. A true delight.
Confession. I do not like straight coffee. I do, however have a major soft spot all of the following :
- coffee cake
- coffee infused chocolates
- coffee ice-cream (big time)
- coffee macarons
- creamy coffee desserts (all of them)
- iced coffee
- coffee milkshake
- coffee martini
- liqueur coffee
But a mug of pure, unadulterated coffee? I can’t handle it. Too bitter.
I find this hugely disappointing since I adore the smell of coffee. I used to grind up coffee beans in the late 80’s whilst working at my Dad’s supermarket. The intoxicating aromas filled the store and dazzled my teenage senses. I’ve been hooked on the smell ever since.
I regard straight, unsweetened black coffee as one of the most grown-up flavours out there to relish. But when I look at my list of coffee flavoured items that I do enjoy, two additional ingredients seem common-place: sugar and cream. Well, that’s very
immature of me.
I’ve heard that you can train yourself to like a flavour if you try just a little of it every day for 30 days. I’d love to commit to this challenge and see if I can get myself to like coffee in its purest form.
But that requires time commitment from myself and not being forgetful. Hmm.
Perhaps one day I will do it. Never say never. But for now I’ll just continue to console myself with nightcaps like this Coconut Liqueur Coffee, sucking up those delectable coffee aromas as I make and savour each perfect mugful.
- 400 ml Freshly brewed coffee
- 40 ml Coconut rum liqueur (I used Malibu)
- 40 ml Kahlúa
- Brown sugar (optional, to taste)
- 5 tbsp Heavy cream
- 1 tsp Coconut flakes
- Begin by lightly toasting the coconut in a preheated oven for 5 minutes until turning golden brown (180°C/ 350°F). Set aside
- Meanwhile warm two glass mugs
- Divide the Kahlúa and coconut liqueur between the mugs
- Pour the freshly brewed coffee over the liqueurs. Stir in the sugar if using
- Gently whip the cream until it just begins to thicken and has a few bubbles. Create the cream float by gently pouring the cream on the top of the coffee over the back of a spoon
- Top with the toasted coconut & serve immediately