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Recipe

The Café Liégeois Recipe

20 min.
Medium
1 pers.

The café liégeois or Liège coffee is a delicious sweet drink made with cold coffee that will appeal to both coffee lovers and dessert lovers! Made with coffee, ice cream and whipped cream, the café liégeois creates a sweet harmony that will delight the taste buds of the most demanding palates. Follow the steps in our café liégeois recipe to enjoy this sweet treat at home!

What is a Café Liégeois?


Café liégeois is a recipe halfway between a drink  and a dessert wih a coffee base. This preparation is also a variant of the Viennese coffee or the Italian affogato, which also contain coffee and ice cream.

What is the difference between a café liégeois and a café viennois?  

The difference between a Liège coffee and a Viennese coffee lies in the temperature at which the drink is served. A café viennois is served hot, whereas a café liégeois is considered an iced coffee

As with the Viennese hot chocolate, the Liège hot chocolate exists when coffee is replaced with chocolate during preparation.  

The Origins of Café Liégeois  

The name “café liégeois” suggests a Belgian speciality from the city of Liège, but this is not the case. The drink has its origins in the battle of the Liège forts in Belgium, where Liège’s heroic resistance earned them a Legion of Honour from France during the First World War.  

The term “café liégeois” was invented by the French to describe a speciality from Vienna in Austria: the Viennese coffee. The recipe was renamed by the French because Vienna was an enemy city at the time. Eventually, the people of Liège changed its recipe slightly to justify the new name, and today you’ll find both terms used in cafés and restaurants. 

20 min.
Medium
1 pers.

Ingredients

  • Matériel Tasse à café
    2 espressos : we recommend using Christmas blend coffee beans from Cafés Lugat
  • Ingrédient Glace
    1 scoop of coffee ice cream
  • Ingrédient Crème Fleurette
    250g single cream
  • Ingrédient Beurre
    250g of mascarpone
  • Ingrédient Chocolat en poudre
    3g cocoa powder
  • Ingrédient Lait
    10cl of milk
  • Ingrédient Glaçon
    10 ice cubes

Material

  • Matériel Machine expresso manuelle
    1 espresso machine (manual or automatic)
  • material cleaning coffee grinder
    1 coffee grinder
  • Matériel Blender
    1 shaker
  • Matériel Siphon Chantilly
    1 siphon
  • Matériel Cartouche filtrante
    2 nitrogen capsules
  • Préparation Mélanger
    1 spoon
  • Matériel Verre grand
    1 tall glass or a ice cream bowl
  • Matériel Tasse à café
    2 espresso cups

Preparation

  • Ingrédient Glace
    Step 1 Place a scoop of ice cream inside your glass.
  • Préparation Déguster
    Step 2 Now prepare 2 espresso shots.
  • Matériel Blender
    Step 3 Using a shaker, shake the 2 espressos with 10 ice cubes. Then pour into the glass over the scoop of ice cream.
  • Matériel Siphon Chantilly
    Step 4 Add the whipped cream on top. To do this, mix 250g of single cream with 250g of mascarpone, then place the mixture inside a siphon and add two nitrogen capsules. Make sure that the cream and your utensils are very cold, by placing them in the freezer beforehand.
  • Ingrédient Chocolat en poudre
    Step 5 Drizzle 3cl of warm chocolate over the whipped cream. To do this, mix 3g of cocoa with 10cl of warm milk and leave to cool slightly before pouring over the whipped cream.
  • Préparation Déguster
    Step 6 Now all you have to do is enjoy!
  • Ingrédient Glace
    Step 1

    Place a scoop of ice cream inside your glass.

  • Préparation Déguster
    Step 2

    Now prepare 2 espresso shots.

  • Matériel Blender
    Step 3

    Using a shaker, shake the 2 espressos with 10 ice cubes. Then pour into the glass over the scoop of ice cream.

  • Matériel Siphon Chantilly
    Step 4

    Add the whipped cream on top. To do this, mix 250g of single cream with 250g of mascarpone, then place the mixture inside a siphon…

  • Ingrédient Chocolat en poudre
    Step 5

    Drizzle 3cl of warm chocolate over the whipped cream. To do this, mix 3g of cocoa with 10cl of warm milk and leave to cool…

  • Préparation Déguster
    Step 6

    Now all you have to do is enjoy!

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MaxiCoffee’s Tasty Tips

To bring your drink to the next level you can add an extra scoop of vanilla ice cream, or any other ice cream flavour. Then sprinkle sweet decorations such as chocolate powder, chocolate chips or roasted nuts. All that’s left to do is for you to choose your favourite sweet treats and enjoy!

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A Closer Look at Christmas blend Coffee Beans: the Ideal Coffee for Making Your Café Liégeois 

This medium-roast coffee bean from Cafés Lugat is ideal for this recipe. Its gourmet notes of red fruit will take you on a journey, thanks to the aromas of chocolate, candied fig and nougat. This coffee will spice up your Liège coffee, giving it just the right balance.

Available now
cafe grain lugat christmas blend

Coffee beans – Christmas Blend – Cafés Lugat (200 g)

– Notes: milk chocolate, nougat and fig confit
– Origin: Brazil, Nicaragua and Rwanda
– Packaging: 200g pack

See the product

The café liégeois recipe creates an exceptional tasting experience. The blend of strong coffee, creamy coffee ice cream, whipped cream and chocolate sauce is a treat for all the senses. For more iced coffee recipes, check out our other blog posts.

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