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Coffee with Blackberry Liqueur & Summer Fruit Muffins

Coffee with Blackberry Liqueur & Summer Fruit Muffins

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A delicious summertime cocktail perfectly pairing the full coffee flavour with the sweet tangy taste of berry and the home-style comfort of muffins.

Preparation (4 persons)

For the muffins:

  • Pre-heat the oven to 180 °C 
  • Place the flour, sugar, salt, baking powder, bicarbonate of soda and vanilla in a mixing bowl
  • Stir in the egg, buttermilk and melted butter, then gently stir in the summer fruits
  • Spoon the mixture into paper cake cases and bake between 15 and 20 minutes

For the coffee with blackberry liqueur:

  • Warm the cups under hot water
  • Add one teaspoon of blackberry liqueur in each of the 4 Espresso cups
  • Prepare the 4 Decaffeinato Intenso Grand Cru (4x 40 ml) in the 4 Espresso cups, with the blackberry liqueur

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Accessories for this recipe

Glass Espresso & Lungo

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Characteristic

Medium
Difficulty
Medium
Preparation
PT20M20 min
Material
4 Espresso Cups (4 x 80 ml)
1 Oven
1 Bowl
Paper cake cases

Ingredients

For the coffee

  • 4 capsules of Decaffeinato Intenso Grand Cru

For the recipe

  • 4 teaspoons of blackberry liqueur
  • 350 g of plain flour
  • 350 g of sugar
  • A pinch of salt
  • 3 teaspoons of baking powder
  • 1 teaspoon of bicarbonate of soda
  • 1 egg
  • 80 g of melted butter
  • 350 ml of buttermilk
  • 1 teaspoon of vanilla powder
  • 250 g of summer fruits (blueberries, raspberries, blackcurrants, etc.)
<em>Decaffeinato Intenso</em>
Decaffeinato Intenso
Intensity : 7
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