Coffee with Blackcurrant & Almond: ABC Liquid Dessert
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.
I recommend you serve the ABC Liquid dessert at room temperature, so dig out the alcohol from that chilly store cupboard ahead of time if you need to.Servings: 2 servings from each recipe
Ingredients
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
Instructions
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