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Chocolate and amaretto coffee


Chocolate and amaretto coffee

Chocolate and amaretto coffee |

It’s my dream to build a huge archive of coffee recipes, you know? But it’s been slow going. Mostly, because I keep forgetting that I am building an archive of coffee recipes — something I ought to remember every time I make a cup of coffee. If I can only remember that, it should be an easy task. After all, how many times do I make coffee every single day? At least three.

So, yesterday afternoon, after remembering my dream of building a huge archive of coffee recipes, before I went down to fix myself a cup of coffee, I decided to browse a little for inspiration. I came upon a recipe called Night in Florida that includes Grand Marnier and Frangelico (hazelnut liqueur) among the ingredients, both of which we don’t have at home. But then, I wasn’t exactly looking for a recipe, right? I was just looking for some inspiration. And the name of the drink itself, Night in Florida, was enough inspiration. I could make some substitutions.

What happened was something so utterly surprising. There was one point when I wondered why I chose transparent coffee cups in the first place. My only reason was that I was running out of cups to photograph having used all in the various coffee and tea recipes in this blog. But that choice turned out to be, well… almost like a premonition — and I’m not even a superstitious person.

See, not only did the coffee end up to be wickedly delicious, it looked so good too. I was just pouring, really, and I never imagined that the pouring would create a layered effect that professional bartenders practice endlessly to perfect. Speedy’s no professional bartender of course but he does the layering so well after having done it many times — just see his Absinthe B-55 — but it’s something I’ve never tried. Ever. So, you know, when I finished making the coffee and taking photos, I felt pretty cool about the accidental layering. Pretty good for a mama whose only professional training comes from law school and law practice. Maybe, I could be a professional bartender. Or a barista.

Anyway, about the chocolate and amaretto coffee… To make two cups, here’s what you do.

Chocolate and amaretto coffee
Prep Time
5 mins
Total Time
5 mins
Servings: 2
Author: Connie Veneracion
  • freshly brewed coffee
  • 2 tablespoons chocolate syrup
  • 2 tablespoons Kahlua
  • 2 tablespoons Bailey’s
  • 2 tablespoons Amaretto liqueur
  • whipped cream
  • shaved chocolate
  1. First, make the coffee. Pour into cups (transparent cups if you want to see the layers), about 2/3 full.
  2. Then, pour chocolate syrup (I used Hershey’s) into a tablespoon and pour into the coffee. One tablespoonful of chocolate syrup for each cup. Because the chocolate is more dense than the coffee, it will sink to the bottom.
  3. Next, Kahlua, Bailey’s Irish Cream and Amaretto liqueur. One tablespoonful each. I poured the Kahlua first, then the tablespoonful of Bailey’s and then the Amaretto.
  4. Finally, whipped cream. Fill the cups to the brim. Sprinkle with shaved chocolate and serve. Ooh la la. It’s seriously lip-smacking good.

Cook, crafts enthusiast, photographer (at least, I'd like to think so!), researcher, reviewer, story teller and occasional geek. Read more about me, the cooks and the name of the blog.

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