Make very strong coffee, type of espresso. Mix with 1 sachet of vanilla sugar and one liquer glass Pékèt or other grain jenever per cup. Beat the whipped cream until stiff. Choose high ice cups and pour them to 1/3 full of coffee. Spoon a large ball of vanilla ice cream. Spoon over the whipped cream and finish with some chocolate chips or beans. Serve immediately.

Liège coffee

  

coffee cream vanilla sugar homemade vanilla ice cream Pékèt (juniper) chocolate
The history of this dessert is interesting. The recipe dates from the First World War. In the Parisian cafés and restaurants they served a 'Café Viennois'. Because Liège offered so much resistance to the German-Austrian offensive, the Café Viennois was renamed Café Liégeois by the French authorities. The local accent is obtained by adding a glass of gin from the region.
Photo: Flickr
A Recipe Guide For The Amateur Chef Belgian Cuisine

Liège coffee

 

Make very strong coffee, type of espresso. Mix with 1 sachet of vanilla sugar and one liquer glass Pékèt or other grain jenever per cup. Beat the whipped cream until stiff. Choose high ice cups and pour them to 1/3 full of coffee. Spoon a large ball of vanilla ice cream. Spoon over the whipped cream and finish with some chocolate chips or beans. Serve immediately.
coffee cream vanilla sugar homemade vanilla ice cream Pékèt (juniper) chocolate
The history of this dessert is interesting. The recipe dates from the First World War. In the Parisian cafés and restaurants they served a 'Café Viennois'. Because Liège offered so much resistance to the German-Austrian offensive, the Café Viennois was renamed Café Liégeois by the French authorities. The local accent is obtained by adding a glass of gin from the region.
a recipe guide for the amateur chef Belgian Cuisine
Photo: Flickr