Café Liégeois the dessert drink was not in fact created in Liège, Belgium. It was originally known in France as a Café Viennois, or Viennese Coffee.
When the Germans invaded Belgium and attacked the city of Liège (effectively starting WWI) many French restaurants changed the drink’s name to "café liégeois", to honor the stricken city.
There is no definitive “original recipe” other than the dessert always contains coffee, whipped cream and ice cream. To date, there are many variations on this theme from quick and easy to more involved and time consuming. Some recipes use vanilla ice cream while others use chocolate or coffee flavored ice cream. Below are three recipes we liked using espresso from our Nespresso® alternative pods.
Café Liegeois with Chocolate Covered Espresso Beans
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 pint vanilla ice cream
- 2 servings of Café Liegeois Subtil® espresso (Intensity 5)
- 6 chocolate covered espresso beans, coarsely ground in blender
- Prepare two wine glasses, each with a silver teaspoon to absorb the heat.
- Pour cream into a bowl and beat with a whisk or an egg beater until softly peaked; add sugar as you beat.
- Put 2 tablespoons of ice cream into each wine glass; pour coffee into glasses. Add 1 tablespoon whipped cream to each glass; sprinkle candies over tops. Serve immediately.
Super Easy DeCaf Café Liegeois
- Store bought canned whip cream
- Vanilla Bean Ice Cream
- 2 servings Café Liégeois Discret® Decaf espresso (Intensity 7), chilled
- Cocoa Powder for garnish
- Take two well chilled dessert glasses and add two mini-scoops of ice cream to the bottom.
- Next, add one serving of chilled espresso to each glass. Top with whipped cream and dust cocoa powder on top for garnish. Serve immediately.
Dark Indulgent Café Liegeois
- Coffee flavored full fat ice cream
- 2 servings Café Liégeois Puissant® espresso (Intensity 10)
- 1 Pint heaving whipping cream
- 1/8 teaspoon good quality vanilla extract
- 1 teaspoon powdered sugar
- 2 tablespoons good quality chocolate sauce
- 4 chocolate/hazelnut rolled cookie wafers (such as Pepperidge Farms Pirouette)
- Whip heavy cream with vanilla and powdered sugar until firm
- In two well chilled dessert glasses put 2 tablespoons of whipped cream in the bottom.
- Next place 2 scoops of coffee flavored ice cream.
- Pour one serving of espresso on top of ice cream in each glass.
- Put 2 more tablespoons whipped cream on top of each glass.
- Drizzle chocolate sauce over each glass.
- Place two cookie wafers in each glass. Serve immediately.