Amelander Koffie — Coffee, Ameland's own herb liqueur and a spoonful of cream

Amelander Koffie

Coffee, Ameland's own herb liqueur and a spoonful of cream

Number of people

Ingredients

  • 1 ozNobeltje
    A splash, into the coffee before the cream
    Substitute: Another soft Dutch herb liqueur
  • 2 tbspWhipped Cream
    Lightly whipped, floated rather than stirred
  • 5 ozHot Coffee
    Freshly brewed, and properly hot

Instructions

  1. Warm a mug and pour in 1 oz Nobeltje
  2. Add 5 oz freshly brewed hot coffee and stir
  3. Float 2 tbsp lightly whipped cream on top

    Float it; do not stir it in, the drink is meant to come through the cream

Technique Notes

Cream on top and no stirring after it. The point of the serve is drinking the hot bitter coffee through the cold cream, which is the same idea as an Irish coffee; stir it in and you have a milky coffee with a herbal note instead.

Why the Amelander Koffie Works

Coffee is bitter in a way herbs are not, roasted rather than vegetal, and the two stack rather than cancel. Cream is what makes that bearable: it sits between the hot bitterness and the palate, and every mouthful arrives through it.