Parisienne Café (or French Coffee)

A child of the 1970’s, I have memories of many trends and fashions that were introduced, often in bad taste, but this morning I woke up (worryingly) thinking of French coffee, thoughts that instigated a little trip down memory lane. Each Sunday, my dad would cook – usually something from his Supercook cookbook collection – whilst sipping large glasses of homemade wine (another story). After the mid-afternoon lunch, he would retire to HIS chair and snooze whilst mum and I would clear up – her washing and me drying. That done, there would be a return to the dining table for French coffees, a job that was mine as I was particularly good at floating the cream. This little ritual was then followed by another: a few games of Backgammon with my dad –inevitably he won!!!

So this morning, I’ve whipped to Tesco’s for the papers and some double cream and we will have a little history repeated, except it’s Connagh who plays me at Backgammon….he doesn’t always win! Funny old world….

I’ve used cognac here because it’s what we happened to have, but you can of course make liqueur coffees with pretty much any thing you fancy: whisky for an Irish or Highland Coffee (depending on where your whisky hails from), Amaretto for an Italian Classico or rum for Calypso Coffee…the list goes on and the choice is yours! Whichever you choose, liqueur coffees are rather indulgent and have a definite ‘chillax’ affect!

Serves 1

What you need…

1 glass, glamorous if possible (I need to get some!)

2 teaspoons demerara/brown sugar

1 tablespoon cognac/brandy

Strong, hot coffee

Double cream

What to do…

Double up on the ingredients and make two – these should be enjoyed together!

For each one, tip the sugar in the bottom of your glass and then pour over the Cognac. Make up your coffee (I use Taylors Rich Italian ground coffee to make up a cafetiere). Pour the coffee into the glass, leaving about a centimeter at the top. Stir until the sugar has dissolved.

Gently and slowly pour the double cream in over the back of a dessertspoon and watch with delight as the cream floats on the top! Do not stir!!!

Sip the delicious liqueur-infused hot coffee through the cool double cream – absolutely delightful and soooooo indulgent! Enjoy!

Inspired by…

The 1970’s and increasingly odd thought patterns when I wake up in the mornings – recipes, recipes!

How easy…

You don’t have to ask, really. Just go steady with that cream!

 

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