Coffee made in Normandy

  • Number of people1
  • DifficultyEasy
  • Prep time


  • 80 ml coffee
  • 20 ml Calvados cream (or whisky cream)
  • 2 soft caramel toffees
  • 50 ml whipping cream
  • 1 stick of cinnamon or 1/2 tsp ground cinnamon


  • In a saucepan, heat the cream and melt the caramels. Allow to cool completely and chill. Whisk the caramel cream into stiff peaks. You can also pour the caramel cream directly into a siphon and put it into the refrigerator.
  • Pour the Calvados cream into the bottom of the cup, and add the coffee on top.
  • Garnish with the caramel cream and sprinkle with freshly grated cinnamon.


Either the Calvados is poured into the coffee, or served separately in the still-warm cup once the coffee has been drunk.