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

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Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 2

Author: Connie Veneracion

Ingredients

• freshly brewed coffee
• 2 tablespoons chocolate syrup
• 2 tablespoons Kahlua
• 2 tablespoons Bailey’s
• 2 tablespoons Amaretto liqueur
• whipped cream
• shaved chocolate

Instructions

• First, make the coffee. Pour into cups (transparent cups if you want to see the layers), about 2/3 full.
• 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.
• 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.
• Finally, whipped cream. Fill the cups to the brim. Sprinkle with shaved chocolate and serve. Ooh la la. It’s seriously lip-smacking good.