Liquer Coffees

[davidanthony]

Why is it when I pour cold cream on top of a whisky or brandy coffee using the back of a cold spoon, it does not float on top. I don't have a problem when using Tia Maria, Kaluha Drambuie etc, but do with spirits. ?

[sandyRoe]

Should you be using 'double cream'?

[sandyRoe]

It says double cream here

http://www.bbc.co.uk/food/recipes/irishcoffee_67446

[237SJ]

Tia Maria, Kahlua and Drambuie are liquers so they are more syrupy and probably change the density of the water which would mean it`s easier to float the cream.

[237SJ]

*liqueurs*

[chris1957au]

First, is it single cream or double cream? double floats easier as it has a higher fat content, always allow the cream to come closer to to room temp first, you can lightly air ate the cream first with a fork (not whipped to much)
also the never fail is simply turn your spoon over pure the cream the spoon bowl that is placed in the coffee but not submerged like an overloaded boat in lake, the cream will warm on the spoon an gently float off. hope this helps

[davidanthony]

Yes, always use double cream. Will try the floating spoon Chris, thanx. Could be a project for tomorrow evening to perfect this matter !!. Cheers and beers

[anneasquith]

let the coffee cool a bit,

[sandyRoe]

Sláinte

[Buenchico]

I've served many a Gaelic Coffee when working behing bars and I was always taught (and found for myself) that you must put the sugar in before attempting to top up with the cream. (i.e. sugar-free Gaelic Coffee simply doesn't exist).

[Svejk]

I'm with Chris on this, having made it myself in a restaurant. Try as I might for people I couldn't make it without adding sugar.

[janbee]

Whatever you're making David, I'll have a double thanks. xx

[davidanthony]

Looks like we are getting there. I do indeed always put sugar in before topping with cream. I noticed on a web page they suggest whipping the cream a little rather than using it straight from the carton, so might try that also. Janbee, I have one al name on it !!

[Svejk]

Don't know what, if any, difference it makes. But we always used Demerara Sugar.

[ummmm]

You have to add sugar. You don't need the back of a spoon either.

[davidanthony]

I always use Demerera in with the coffee. Tried the 'spoon-float' and I managed a layer of cream on top, result. Did have several goes of course just to test the theory. Jeez my head hurts, but worth it !!. Cheers and beers to all.

[jack daniels]

I always make a strong black coffee with sugar and the use the double cream straight out of the carton, pouring it slowly over the back of the spoon with the edge touching the glass itself.
have made it with all sorts of liqueurs and never had a problem

Anna x