Café di Amaretto

Pro tips

• Brew coffee strong and keep it hot throughout assembly to ensure proper flavor melding and prevent the amaretto from cooling the drink too much.
• Whip cream to soft peaks just before serving; overwhipped cream will separate when it hits the hot coffee.
• Stir gently after adding whipped cream to create a marbled texture rather than fully blending, which keeps the drink visually appealing.
• Chill the serving cup slightly before pouring if you prefer the drink to cool more gradually and stay warmer longer.

Substitutions

• Amaretto → Almond extract (½ teaspoon per drink) or Frangelico (hazelnut alternative)
• Whipped cream → Crème fraîche or heavy cream (unwhipped) for a tangier finish

Can I make Café di Amaretto without alcohol?

Yes. Replace the 1 oz amaretto with 1 teaspoon almond extract mixed into the coffee, or use amaretto syrup (alcohol-free) to taste.

Should the coffee be hot when I add the amaretto?

Yes. Pour hot coffee first, then add amaretto while the coffee is still steaming to blend flavors and warm the liqueur slightly.

How much whipped cream should I use?

Top generously with 2–3 tablespoons freshly whipped cream per serving. Unsweetened or lightly sweetened works best to balance the amaretto's sweetness.

Can I make this ahead?

No. Brew and assemble just before serving. The whipped cream will dissolve into warm coffee if left to sit.

What type of coffee works best?

Use a medium to dark roast brewed strong (1 cup per drink). Lighter roasts may get overpowered by the amaretto's almond notes.