If you’re anything like me then one of the greatest pleasures of the autumn evenings drawing in is the excuse for decadent winter warmers: as soon as the clocks go back they’re totes legit, right? One of my personal faves is a coffee liqueur float, but for a long time I was unable to replicate the beauty of the professional digestif found in restaurants. But that all changed a couple of years ago (with great thanks to my fabulous sister-in-law); and so, I’m going to teach you how to make the perfect coffee float, too.
Oh, and they’re fab for Bonfire Night and Christmas parties too!
How to Make the Perfect Coffee Float
Approx. 250 – 300 calories per glass
- 2 x servings coffee;
- 150ml double cream;
- Your choice of alcohol;
- Sugar to taste
1. Whip the cream until it begins to thicken. I have a top tip for you at this point: the consistency shouldn’t be as thick as you might think. I’ve lost count of the times I’ve over-whipped and ended up with a sore shoulder and had to open a new pot of cream to thin the cement I’ve created.
2. Boil the kettle and make your hot drinks. As you can see, I’ve gone for the easy option and used instant coffee – hey, no judging! – but you can use filter or whichever you prefer.
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3. Now the fun bit: add the alcohol. You can add as much or as little as you wish to taste, but FYI the calories above are based on one measure of Tia Maria or Baileys.
4. Great, looking good. Now it’s time to do the tricky bit: get your cream to float. The trick is to pour over back of a spoon, like this:
You’ll notice below that while the cup on the right is looking pretty perfect, the cup on the left has not worked. There’s a very specific reason for this: no alcohol. The sugar in the liqueur is required to make the cream float, so if you choose to use a spirit such as brandy then you may need to add a spoon of sugar to recreate this effect.
If you found this post helpful for learning how to make the perfect coffee float, please consider sharing with your friends – or better yet, make one for them! 😉