15 Liqueur Coffee Drink Recipes

This article is a collection of some of the most exquisite liqueur coffees that you can enjoy at home. Liqueur coffees are a great after-dinner or tea time treat.

What could be better than having a hot cup of Irish whiskey coffee or a Baileys cappuccino on a cold winter evening with a great book or to share with friends!

All the recipes listed in this post can be modified to suit your tastes such as sugar can be reduced if you prefer less sweet coffees or alcohol content can be changed as preferred.

Do remember that sugar makes it easy for the cream to float on the top of your coffee mug giving you a visually stunning layer effect!

This article lays out recipes for hot liqueur coffees as well as cold ones (frappe or iced style). However most hot coffees can be enjoyed cold as well.

1. Classic Baileys’

Ingredients:

• 1 shot of Baileys’ Original Flavour.
• 1 shot of Irish whisky (The Irishman Potstill, Bushmills Original etc).
• Freshly brewed filter coffee ( in alternative two shots of espresso diluted in hot water ).
• 1 tablespoon of double cream.
• 1 tablespoon of brown sugar.
• Chocolate coffee beans and one chocolate stick.

Preparation:

1. Mix the sugar with the Baileys’ and whisky in a liqueur coffee glass.
2. Next, pour the brewed coffee in the glass and stir until all the sugar is melted.
3. Slowly pour the cold double cream on the top being careful not to break the coffee float.

Note: the cream will float as long as there is enough sugar in the coffee. In fact the sugar will ensure that the cream is lighter, giving the coffee a gorgeous layer effect !

2. Millionoaire ‘s Coffee

Ingredients:

• ½ shot of Baileys original flavour.
• ½ shot of Kahlua.
• Frangelico (½ shot).
• Freshly brewed filtered coffee ( in alternative use 2 shots of espresso diluted with hot water).
• 2 tablespoons of double cream.
• 1 teaspoon of brown sugar.
• 1 spoon of chocolate powder.

Preparation:

1. Mix the three liqueurs in a liqueur coffee glass with the sugar.
2. Proceed by pouring the hot coffee in the glass and stirring thoroughly.
3. Finish with a generous spoon of whipped cream on the top.
4. Garnish with a dust of chocolate powder!

3. The Afternoon Delight

Ingredients:

• ½ shot of Baileys’ original flavour.
• ½ shot of caramel vodka.
• Kalhua (½).
• 1 teaspoon of brown sugar.
• 1 tablespoon chocolate syrup.
• Freshly brewed coffee (in alternative 2 shots of espresso diluted with hot water).
• 2 tablespoons of whipped cream.
• Grated chocolate for garnish.

Preparation:

1. Mix the three liqueurs in a liqueur coffee glass.
2. Add the coffee, the chocolate syrup, the sugar and stir well.
3. Finally, top the coffee with whipped cream and grated chocolate.

4. Cinnamon Coffee

Ingredients:

• 1 and ½ shots of Baileys original flavour.
• 1/3 shot of spiced rum (Morgan’s Spiced, Kraken Black Spiced etc).
• freshly brewed coffee (in alternative 2 shots of espresso diluted with hot water).
• 2 tablespoons of whipped cream.
• Cinnamon to dust on the top.
• 1 tablespoon of brown sugar.

Preparation:

1. Mix the liquors and the sugar in a liquor coffee glass.
2. Add hot coffee and stir well.
3. Top with whipped cream and a dust of Cinnamon.

5. Calypso Island Coffee

Ingredients:

• ½ shot of Frangelico Liqueur.
• ½ shot of Malibu Rum.
• Freshly brewed filtered hot coffee (in alternative two shots of espresso diluted with hot water).
• 1 tablespoon of chocolate syrup.
• 1 teaspoon of brown sugar.
• 2 tablespoon of whipped cream.
• 1 maraschino cherry.

Preparation:

1. Mix the two half shots in a glass with the chocolate syrup.
2. Add the hot coffee and stir well.
3. Top with whipped cream and garnish with a maraschino cherry.

6. The Midnight Delight

Ingredients:

• ½ shot of Kahlua.
• ½ shot of Courvoisier Cognac.
• Dark crème de cacao (½).
• Freshly brewed decaffeinated coffee ( 2 shots of decaffeinated espresso diluted with hot water).
• 2 Tablespoons of Double cream.
• 1 teaspoon of sugar.

Preparation:

1. Combine the Kahlua, the Courvoisier and the Dark crème de cacao with the sugar.
2. Add hot coffee and stir well.
3. Top gently with double cream.

7. The Classic Jamaican Coffee

Ingredients:

• ¼ shot of Tia Maria.
• ¼ shot of Myers Rum.
• Dark crème de cacao (¼ shot).
• 1 chocolate covered coffee bean.
• 2 tablespoon of whipped cream.
• 1 teaspoon of brown sugar.

Preparation:

1. Mix the Tia Maria and the Myers Rum together with the Dark crème de cacao.
2. Add hot coffee and stir well.
3. Top with whipped cream, one chocolate covered coffee bean and a dust of cocoa powder.

8. The Classic French Coffee

Ingredients:

• 1 and a ½ shots of Cointreau orange liqueur.
• 1 shot of Kahlua Liqueur.
• Hot freshly brewed coffee (in alternative two shots of espresso diluted with hot water).
• 1 tablespoon of brown sugar.
• 2 tablespoons of whipped cream.
• 1 teaspoon of Cointreau liqueur orange flavour.

Preparation:

1. Mix the Cointreau and the Kahlua and sweeten with one teaspoon of sugar.
2. Add the coffee and stir well.
3. Top with whipped cream and one teaspoon of Cointreau orange flavour.

9. The French/Irish Coffee

Ingredients:

• 1 shot and ½ of New Baileys’ orange truffles flavour.
• 1 shot of Kahlua Liqueur coffee.
• freshly brewed coffee (in alternative two shots of coffee diluted with hot water).
• 2 tablespoons of double cream.
• 1 teaspoon of brown sugar.

Preparation:

1. Mix the Baileys’ orange truffles flavour with the Kahlua liqueur.
2. Add the hot coffee to the mix.
3. Add carefully the double cream with the help of a spoon.
4. Wait for the double cream to rise on the top of the coffee.
5. Garnish with three coffee beans and a slice of orange!

10. Baileys Biscotti Flavour Coffee

Ingredients:

• 1 and ½ shots of baileys biscotti flavour.
• 1 and ½ shots of Hazelnut Kahlua.
• freshly brewed coffee (in alternative you can use 2 shots of espresso diluted with hot water).
• 1 crushed cantuccini biscotti (classic double baked italian biscotti).
• 2 Tablespoons of double cream.
• 1 teaspoon of sugar.

Preparation:

1. Mix the baileys biscotti flavour with the Hazelnut Kahlua.
2. Add the hot coffee and stir well.
3. Top with whipped cream and the crushed double baked italian biscotti or alternatively with a mint leaf and chocolate shavings!

11. Brandy Breeze

Ingredients:

• 1 and ½ shots of Brandy Liqueur.
• freshly brewed cold coffee ( two shots of espresso diluted with hot water and kept refrigerated for 10 min).
• 1 tablespoons of brown sugar.
• 2 tablespoons of whipped cream.
• 2 ice cubes.
• 1 maraschino cherry.

Preparation:

1. Place all the ingredients into a blender.
2. Mix until smooth.
3. Serve with whipped cream and one maraschino cherry on top!

12. Minty Iced Coffee

Ingredients:

• 1 and ½ shots of Baileys mint chocolate flavour.
• freshly brewed cold coffee (2 shots of espresso diluted in hot water and refrigerated for 10 min).
• 2 iced cubes.
• 2 tablespoons of whipped cream.
• 1 tablespoon of chocolate shavings.

Preparation:

1. Blend the coffee, the ice and the Baileys mint chocolate flavour until smooth.
2. Top with whipped cream.
3. Garnish with a handful of chocolate shavings!

13. Thai Iced Coffee with a Cointreau Twist

Ingredients:

• 1 and ½ shot of Cointreau Liqueur.
• freshly brewed cold coffee (in alternative two shots of espresso diluted with hot water and refrigerated for 10 min).
• 3 tablespoons of condensed milk.
• 1 /4 cup of cream or Carnation evaporated milk.
• Two ice cubes.

Preparation:

1. Mix the coffee with the Cointreau Liqueur.
2. Add three tablespoons of condensed milk and stir.
3. Add two ices cubes.

Note: This coffee is meant to be very sweet! Add the Carnation evaporated milk for extra sweetness or the ¼ of cream for a stronger/richer flavour.

14. Caribbean Iced Coffee

Ingredients:

• Slightly less than ½ shot of Kahlua.
• Slightly less than ½ shot of anisette.
• 1 and ½ shot of Baileys original.
• Freshly brewed cold coffee (two shots of espresso diluted in hot water refrigerated for 10 minutes).
• 1 small lime.
• 1 tablespoon of brown sugar.
• 2 tablespoons of whipped cream.

Preparation:

1. Mix the Baileys, the Kahlua and the anisette.
2. Add the sugar and the squeezed lime to the liqueur mix.
3. Pour the coffee in the mix and stir well.
4. Top with whipped cream and three coffee beans!

15. Iced Tiramisu’ Coffee

Ingredients:

• 1 shot of Amaretto liqueur.
• Freshly brewed coffee (two shots of espresso diluted with hot water and refrigerated for 10 min).
• 1 scoop of good quality vanilla ice cream.
• 1 tablespoon of unsweetened cocoa powder.
• Two iced cubes.
• 1 tablespoon of whipped cream (optional).

Preparation:

1. Mix the amaretto and the cold coffee in a cocktail shaker.
2. Add the vanilla Ice Cream and the ice cubes.
3. Shake the mix quickly until frothy.
4. Pour into a liqueur coffee glass and sprinkle cocoa on the top.

Note: if desired add the whipped cream before the cocoa powder !