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Recipe card for Bavarian coffee

title: "Recipe card for Bavarian coffee" tags: [coffee/drinks] status: Draft aliases: [] related: []

⬅️ Bavarian coffee Recipe cards

  • Category: Coffee cocktail (hot)

  • Style: Dessert‑like, minty, creamy, sweet

  • Difficulty: Easy

Ingredients

  • 120–150 ml strong black coffee (freshly brewed)

  • 15 ml coffee liqueur (e.g. Kahlúa)

  • 15 ml peppermint schnapps

  • 15–30 ml cream or half‑and‑half (to taste)

  • 1–2 tsp sugar or simple syrup (optional, to taste)

  • Whipped cream, for topping

  • Optional garnish: chocolate shavings, cocoa powder, or crushed peppermint

Equipment

  • Heatproof glass or Irish coffee mug

  • Spoon

  • Kettle or coffee brewer

  • Whisk or can of whipped cream

Method

  1. Brew the coffee

    • Brew 120–150 ml of strong black coffee (about standard filter strength or slightly stronger).

  2. Warm the glass

    • Rinse the serving glass with hot water, then discard to keep the drink hot longer.

  3. Build the base

    • Add coffee liqueur and peppermint schnapps to the warm glass.

    • Pour in the hot coffee and stir briefly to combine.

  4. Add cream and sweetness

    • Stir in 15–30 ml cream or half‑and‑half.

    • Taste and add sugar or simple syrup if you want it sweeter.

  5. Finish and garnish

    • Top generously with whipped cream.

    • Garnish with chocolate shavings, a light dusting of cocoa, or crushed peppermint.

Tasting Notes (Coffeepedia Palette)

  • Sweetness: High – caramel, brown sugar

  • Acidity: Low – coffee acidity mostly muted by cream and sugar

  • Bitterness: Low–medium – softened by dairy and liqueur

  • Body: Full, creamy, dessert‑like

  • Flavour notes: Milk chocolate, cocoa powder, peppermint, caramel

Service Suggestions

  • Serve immediately, very hot, as an after‑dinner or winter dessert drink.

  • Pair with chocolate cake, brownies, or biscotti to echo the cocoa and caramel notes.