Cream on Velvet – A Coffee Liqueur Recipe
The ice-cream does the trick, making this cocktail creamy and silky and gooey. Coffee adds an aroma which combines famously with the Cappunico or Coffee-Walnut ice-cream flavours. What better a combination than coffee and cream to form a Cream on Velvet liquid sensation.
Equipment
- Wine Glass
- Coffee plunger
Ingredients
- 30 ml vodka
- 3 tsp filter coffee powder (to make"filter coffee", refer method below)
- 2 cups water
- 3 scoops Coffee-walnut OR Cappucino ice-cream (Natural's is just great)
- 1 cherry (for garnishing)
- 4-5 cubes ice (crushed)
Instructions
How to Make "Filter Coffee" for Coffee Liqueur Recipe
- Boil two tablespoons of filter coffee in two cups water for 15 minutes. Let cool till the coffee residue has settled to the bottom, filter and let sit in the refrigerator.(Alternatively, use a coffee plunger which gives better results).
Method for Mixing the Coffee Liqueur Recipe
- Grab a wine glass from your bar, drop in some crushed ice swirling it to give the glass a frosted appearance. Like your window on a rainy day.
- Spoon in two scoops of ice-cream, then pour in the chilled liquid coffee, followed by a shot of vodka.
- Stir thoroughly, till the ingredients are blended well into the other.
- Add yet another scoop of ice-cream, then lace the the creamy layer with a few spoons of chilled liquid coffee.
- Now DO NOT stir it vigorously as the coffee could give the cocktail bitter undertones. It's added to merely give the mouth a burst of coffeelicious aroma.
- Drop in a red cherry for garnish, if you may into this simulated Baileys Irish Coffee. (Cherries are red, you may reiterate but in my defence, the word red was attributed to the cherry to help you vividly visualize the look of a dash of red in a cream coloured cocktail).
Notes
Tips
-If you ask me for a preference as far as coffee powder goes, it is for the MR filter coffee brand which comes cheap and is readily available.
– The boiled coffee may be filtered and stored in the icer if you wish to prepare it days ahead. It may be brought out of the icer a half hour earlier to get it down to a liquid state prior to mixing the cocktail.
– The crushed ice is swirled in the glass to not merely frost the glass but to render it cooler so that the contents stay cool longer!
– Since it is an ice-cream based cocktail, it is served post a meal. A sure hit at kitty parties. Truly, my favourite Irish cream coffee cocktail!