Coffee with Blackcurrant & Almond is a fantastic flavour combination. Try it in my liquid dessert or in my liqueur coffee. Both recipes are quick & easy and perfect for a cosy night at home.
It definitely has been one of those weeks for me. I really wasn’t sure if I was going to manage to get a recipe out to you at all. But here I am, and I have not one, but two treats for you to make room for. It is nothing short of a miracle, but more on that later. The recipes…
I’ve teamed these two recipes up because they include the same flavours: Coffee with Blackcurrant & Almond. However, the drinks are presented in totally different ways: one I’ve classed as a liquid dessert the other is an unusual liqueur coffee. Both are like a cosy hug in the middle of winter. I could imagine myself sitting in a big country house, enjoying either one of these drinks in front of an enormous log fire and feeling very content with life.
However… back to real life. I do not live in a mansion. I cannot sit around all day doing cross stitch and getting slowly drunk. It is only 11am… boo. I’ll just make believe I’m sipping one whilst I write.
I’ll start with the ABC Liquid Dessert – named because of the flavours (almonds, blackcurrant, coffee) and also because it’s as easy as ABC to make
and drink. And um, yes, you heard me correctly, there’s blackcurrant in there with the coffee. Trust me – the blackcurrant marries beautifully with the coffee.
I topped this heady mix of Coffee with Blackcurrant & Almond with some very lightly whipped cream, which balances the sweetness of the drink nicely. It is a sweet, indulgent drink to linger over, so in my mind, you could use it in place of dessert.
The liqueur coffee uses the same flavours, but the blackcurrant is much more subtle. It’s a dark, warming glass of sweet coffee heaven with an intriguing nutty, fruity edge.
And the reason the week has been a toughie? Do you remember that I told you I’m a bit
dippy technically challenged when it comes to computers? I switched to self hosting my blog on Monday. I thought I’d worked out all the things to watch for, but no, I was in for a surprise. As soon as the switch was made all my images, page & post links on places like Facebook, Pinterest, Foodgawker etc came crashing down. Big headache. I’ve spent all week trying to repair those severed links and generally feeling frustrated. I’m mainly there now, pheweeee.
(Apologies if you have had difficulty viewing the site this week – it should be better now.)
On the positive, we have had snow – just a tiny bit – but enough for my girls to throw a few snowballs at me. Oh, and the weekend is nearly here. Which version of Coffee with Blackcurrant & Almond should I go with – the ABC Liquid Dessert or the Blackcurrant & Almond Liqueur Coffee? Tough decisions never end. Which will you try first?
More tempting Coffee Drinks:
- Caffè Shakerato (Italian Iced Espresso)
- Sweet Iced Coffee with Coconut Milk
- Coffee Brandy Alexander
- Boozy Gingerbread Latte
Coffee with Blackcurrant & Almond: ABC Liquid Dessert
For the ABC Liquid Dessert
- 60 ml/ 4 tablespoon Amaretto
- 15 ml/ 1 tablespoon Creme de Cassis
- 60 ml/ 4 tablespoon Kahlúa coffee liqueur
To serve: whipping cream & 1 crushed coffee bean
For the Blackcurrant & Almond Liqueur Coffee
- 300-400 ml/ 1¼ – 1¾ cups Freshly brewed coffee
- 2 teaspoon Light brown sugar (optional)
- 75 ml/ 5tbsp Amaretto
- 10 ml / 2 tsp Creme de Cassis
To serve: whipping cream and 2 coffee beans
For the ABC Liquid Dessert
- Pour the alcohol into a jug, mix well and divide between 2 small glasses
- Whip the cream to the ‘soft peak’ stage. It should be very softly whipped and just hold its shape
- Pipe or spoon a generous amount of cream over the top of the drinks. Sprinkle the crushed coffee bean over the top and serve immediately
For the Liqueur Coffee
- Warm 2 glasses or mugs
- Add the sugar to the coffee and stir to dissolve
- Briefly whip the cream, just until it has thickened slightly and looks bubbly, but has not reached the soft peak stage
- Divide both alcohols between the 2 serving glasses and top up with the hot coffee
- Gently pour the cream over the top of the drink – holding an overturned spoon just above the coffee and pouring the cream over this helps it to float
- Top with the coffee beans and serve immediately
These drinks are gorgeous! I’m always looking for new ways to use Kahlúa and I love creme de cassis. I can’t wait to give this these a try!
Thankyou Lori. I do hope you like them. I’m with you on Kahlúa – it’s is such a fab ingredient. Have a great weekend.
Thalia @ butter and brioche
Wow this coffee definitely puts any I have ever made before to shame.. looks beautiful and delicious. I definitely am curious to know what the addition of cassis tastes like too.
Hi Thalia. Hope you get to try one soon – I’ve used the cassis sparingly, as too much can overpower the other flavours. Now I’ve discovered the coffee-blackcurrant combination I have some baking ideas in mind too. I was taking a look at your site the other day. You have some beautiful recipes on there. Jane