With coffee cream liqueur, one single variable decides everything: the strength of the espresso. 100 g of freshly brewed espresso to 500 g of double cream gives exactly the ratio where the coffee flavour carries through the cream without watering it down. Use filter coffee instead of espresso and the liqueur tastes of milky coffee. Use espresso that has been brewed too weak and the aroma fades during simmering.
We have been making this liqueur for a few years now as a small gift for birthdays and the festive season. The espresso goes straight from the machine into the mixing bowl while hot, because hot espresso releases its aroma immediately. From 1,060 g total weight we fill two 400 ml bottles and keep the rest for ourselves in the fridge.
Coffee Cream Liqueur with the Thermomix®
Ingredients 0 / 6 ✓
- 1 vanilla pod
- 150 g sugar
- 500 g double cream
- 100 g espresso freshly brewed
- 10 g cocoa powder
- 300 g Vodka
Instructions 0 / 3
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1
Pulverise the vanilla sugar.
Add the vanilla pod and sugar to the mixing bowl and pulverise for 10 seconds / speed 10.
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2
Cook the ingredients.
Add the double cream, espresso and cocoa powder, simmer for 10 minutes / 98°C / speed 2, then leave to cool.
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3
Fill into bottles.
Add the Vodka and blend for 10 seconds / speed 8. Fill into sterilised bottles and store in the fridge.
Tip: You can enjoy your coffee cream liqueur neat or add a splash to a chilled coffee or iced coffee.
Video
Nutrition per serving
Why 100 g of espresso and not more
We have varied the amount several times. At 150 g of espresso the liqueur tastes bitter, because more crema and acidity carry over. At 70 g it loses its coffee note and tips into vanilla sweetness. 100 g is the sweet spot. The brew matters: two double shots from a portafilter machine, fresh and hot. If you use a capsule machine, you need four espresso capsules to get the right concentration. For grinding your own beans, we have a separate guide on how to grind coffee beans in the Thermomix®.
Pulverising vanilla instead of buying ready-made vanilla sugar
One whole vanilla pod with 150 g of sugar blended for 10 seconds at speed 10 produces a vanilla sugar that beats any shop-bought sachet. The pod goes in whole, seeds and outer husk together. Speed 10 breaks down the tough fibres into a fine powder. This freshly ground vanilla sugar then infuses into the cream during simmering and gives the liqueur its warm, rounded background. With packet vanilla flavouring the liqueur tastes artificial.
10 minutes at 98°C: why the higher temperature makes sense
Double cream, espresso and 10 g of cocoa powder simmer for 10 minutes at 98°C at speed 2. That is longer than most recipes suggest. The reason is binding: cocoa powder does not dissolve cleanly in hot cream within a minute, it needs time to release its starch. Simmer for less and the cocoa stays grainy in the glass. The 10 minutes also reduce roughly 100 g of water from the espresso, so the liqueur does not turn watery. Speed 2 is sufficient here because reverse direction is not needed and speed 2 circulates the cream gently without frothing it.
Vodka only after cooling
The 300 g of Vodka go in only once the cream and espresso mixture is lukewarm. If you pour the Vodka into hot cream you evaporate part of the alcohol and end up with a weaker liqueur. Cold Vodka also reacts differently with warm cream than with cold: the fat in the cream contracts and the liqueur can turn slightly grainy. We prefer to wait around 30 minutes until the mixing bowl is no more than hand-warm, then blend in the Vodka for 10 seconds at speed 8. That is brief, but long enough for a smooth emulsion.
Where the liqueur splits or turns bitter
Liqueur separates in the glass
This happens when the Vodka goes into cream that is still too warm, or when the 10 seconds of blending at speed 8 are not kept. Our solution: before filling, check briefly with the spatula whether the mixture has a silky sheen. If yes, the emulsion is stable. If the surface looks grainy, blend again for 5 seconds at speed 6.
Liqueur tastes of milky coffee rather than espresso
Filter coffee or too-weak espresso was almost certainly used. Our solution: two double shots from a portafilter machine or four capsules. The espresso must be deep dark and syrupy, otherwise it cannot carry the cream.
Liqueur is too sweet
150 g of sugar is calculated for 1,000 g of liqueur. If you use a dark espresso with a strong bitter note you can reduce to 130 g. If you use a mild espresso from light-roast beans, leave it at 150 g. Our solution: taste before filling, then if needed pulverise an extra 10 g of sugar and blend it in briefly.
With whiskey, whisky, or as a mocha variation
With whiskey instead of Vodka: 300 g of bourbon or a mild single malt give the liqueur a smoky note that pairs well with chocolate and caramel. Vodka is neutral; whiskey changes the flavour noticeably. If you enjoy espresso with a smoky edge, this is worth trying once.
With tonka bean: pulverise half a grated tonka bean together with the vanilla. This adds a marzipan and almond note that works very well with coffee. A warning: tonka is strong, so use no more than half a bean for the whole recipe.
Vegan with oat cream: replace the 500 g of double cream with 500 g of oat cream (at least 20% fat). The liqueur will be slightly thinner and a little sweeter because oat cream brings its own sweetness. Reduce the sugar to 130 g.
As a gift: fill into 200 ml swing-top bottles and label with the date and storage instructions. A 1,000 g batch fills five such bottles, which makes a lovely set of small gifts.
More liqueurs from our collection
If you enjoy coffee cream liqueur, you probably keep a small collection in the cupboard. Our classic Advocaat is the sweet sibling for Christmas and Easter. The After Eight liqueur brings mint chocolate to the glass and pairs with espresso the way Black Forest gateau pairs with cream. Our honey spirit liqueur is the robust option for cold evenings, and our fruity sweet liqueur is a playful choice for summer nights.
Neat, this coffee cream liqueur works best over ice. A splash in a hot espresso creates a hot-and-cold espresso Martini-style drink. Poured over vanilla ice cream it replaces both cream and chocolate sauce in one step. If you enjoy Tiramisu, stir 50 g of it into the mascarpone cream. We have our own Tiramisu recipe made with the Thermomix®.
3 weeks in the fridge, dark and sealed
This liqueur belongs in the fridge, not on the shelf. Cream and a 30% alcohol content are not enough for room-temperature storage like a pure grain spirit liqueur. In the fridge, in sterilised bottles, the liqueur keeps for four to six weeks. We sterilise the bottles at 100°C in the oven for 10 minutes and put the lids in boiling water for 5 minutes. Give it a gentle shake before serving, because a thin ring of fat can settle at the neck after standing for a while. This is normal and not a sign of spoilage; the liqueur is still perfectly fine.
Freezing does not work. Cream liqueurs crystallise when thawed and turn grainy. Better to make smaller batches and give them away fresh.
98°C instead of 70°C: why the higher temperature makes sense
You might also enjoy: Mulled Gin with the Thermomix®.
Some recipes simmer cream liqueur at only 70°C, as that is enough for a gentle pasteurisation of the cream. We deliberately go up to 98°C for two reasons. First, cocoa powder does not dissolve cleanly below about 90°C and stays grainy. Second, the 98°C reduces the 100 g of water from the espresso, which does not happen at 70°C. The cream does not split because the 30% alcohol, once added after cooling, keeps the emulsion stable. Going down to 70°C gives a watery liqueur with grainy cocoa and a shorter shelf life because fewer bacteria are killed.
If you are looking for more coffee recipes made with the Thermomix®: our Iced Coffee for hot days, Dalgona Coffee as a Korean trend drink, Espresso Ice Cream as a dessert, and Tiramisu as a classic for guests.
