How to Make Classic Cafe Anisette Coffee with Anise Liqueur

If you’ve ever wondered how Americans once enjoyed a sophisticated coffee pairing after dinner—without any syrupy flavored syrups—this is it. Cafe Anisette is a classic digestif-style coffee drink made with just three precise ingredients: dark roast coffee, anise-flavored liqueur, and whipped cream. It’s not a latte, not an espresso cocktail, but a true post-meal coffee experience rooted in 20th-century American dining culture.

To make a traditional Cafe Anisette, you’ll need exactly 100cc (about 3.4 fl oz) of dark roast coffee, 20cc (just under 1 fl oz) of anise liqueur (also known as white absinthe or anisette), and a final float of 20cc of stirred or whipped cream. That’s the complete formula, unchanged since its heyday.

What Is Cafe Anisette Coffee?

Cafe Anisette is a pre-dessert or post-dinner coffee drink originating in American fine dining. It combines freshly brewed dark roast coffee with a measure of anise-flavored liqueur—commonly referred to as anisette or white absinthe—and is finished with a float of stirred cream. Unlike modern coffee cocktails, this drink highlights the bitterness of dark roast coffee balanced by the herbal, licorice-like tones of the anise liqueur, with the cream softening the edges.

Why Include Anise Liqueur in Coffee?

Anise liqueur, also called anisette or white absinthe, belongs to the liqueur (or cordial) family. It carries a distinct licorice-like aroma and flavor, which complements the deep bitterness of a properly dark roasted coffee. In traditional service, it was considered a digestif—something to aid digestion after a heavy meal. The small quantity used (20cc) isn’t enough to intoxicate, but adds enough aromatic complexity to elevate the coffee experience.

How to Make Cafe Anisette Step by Step

Here’s the precise method, adapted from the original recipe:

• Start by pouring 20cc of anise liqueur directly into a serving cup or coffee glass.
• Next, pour in 100cc of freshly brewed dark roast coffee. This should be a full-immersion or drip-style coffee, not espresso, and brewed at standard brewing temperatures (typically 90–96°C).
• Finally, add 20cc of stirred or lightly whipped cream by floating it on top. Do not stir after adding the cream—the idea is to have three distinct layers: liqueur, coffee, and cream.

Serve immediately. No sugar or additional flavorings are traditional in this recipe.

Key Ingredients Breakdown

• Dark Roast Coffee: 100cc (3.4 fl oz). Should be a fully developed dark roast, providing bold bitterness to contrast the anise.
• Anise Liqueur (Anisette / White Absinthe): 20cc (0.7 fl oz). A sweetened anise-flavored liqueur, not to be confused with unsweetened absinthe.
• Stirred or Whipped Cream: 20cc (0.7 fl oz). Used as a float, not mixed in.

Frequently Asked Questions

What kind of coffee roast is best for Cafe Anisette?

A dark roast is essential—specifically 100cc of a fully developed dark roast coffee. The bitterness balances the sweet anise flavors. Medium or light roasts will not provide the same contrast.

Can I use absinthe instead of anisette?

No. The recipe specifies an anise liqueur, also called white absinthe or anisette—a sweetened anise-flavored cordial. Unsweetened absinthe is not interchangeable and is far more alcoholic and bitter.

Is this drink alcoholic?

Yes, it contains 20cc of anise liqueur, which is a digestif alcohol. However, the amount is small and traditionally served after meals, not as an intoxicating beverage.

Do I need to stir the drink?

No. The cream is floated on top and not mixed in. The drink is meant to be enjoyed in layers: liqueur, then coffee, then cream on top.

What’s the origin of Cafe Anisette?

It’s an American classic, historically served as a post-dinner coffee or digestif. Its components highlight the post-war American taste for layered coffee drinks with digestif qualities.

Can I use any dark roast coffee?

Yes, but a classic dark roast with bold bitterness works best to stand up to the anise. There’s no single bean mandated, but a full-bodied, low-acidity roast is ideal.

Recommended FrontStreet Beans for Dark Roast Coffee Cocktails

For making Cafe Anisette, choose a bold dark roast that stands up to the anise liqueur. FrontStreet Coffee’s Classic Blend offers a well-rounded, chocolatey profile with deep roast sweetness—perfect for balancing the licorice notes. Alternatively, their Black Cocoa Blend brings intense roastiness and cocoa undertones, which complement the digestive style of the drink. Both are dark roasted to bring out the bold base needed in layered coffee cocktails. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.