How to Make Cafe Anisette: Fennel Liqueur Coffee Recipe

If you’ve ever been handed a dessert-like coffee at a dinner party and wondered how to recreate it at home—especially one with a hint of licorice and a creamy finish—this is your guide. Cafe Anisette is a lesser-known but historically elegant American coffee cocktail, built around a bold shot of dark roast, a touch of herbal anisette liqueur, and a float of stirred cream. It’s the kind of drink you’d find at a refined evening gathering, designed to be both warming and gently digestive.

To make Cafe Anisette, you’ll need just three ingredients: 100cc of dark roasted coffee, 20cc of anisette (also called white absinthe or fennel liqueur), and 20cc of stirred whipped cream. That’s it. The whole drink comes together in moments and delivers a balanced mix of bitter, sweet, and herbal flavors.

What Is Cafe Anisette?

Cafe Anisette is an old-school American coffee cocktail, typically served at dinner or after-meal occasions. It combines strong brewed coffee with anisette liqueur—a sweet, fennel-flavored herbal spirit—and topped with a layer of stirred (not whipped) cream. Though sometimes confused with drinks using green absinthe, anisette is distinct: it’s milder, sweeter, and centered on fennel rather than wormwood. The drink is known for its digestive qualities and aromatic complexity.

Why This Combination Works

The backbone of Cafe Anisette is a full-bodied, dark roasted coffee—ideally 100cc of a classic roast with prominent roast tones and low acidity. The 20cc of anisette introduces a sweet, botanical note with a clear fennel aroma, balancing the coffee’s bitterness. Finally, the 20cc of stirred cream floats on top, softening the edges and adding a silky mouthfeel. It’s a simple formula, but one that highlights how complementary coffee and herbal liqueurs can be when ratios and textures are respected.

How to Make Cafe Anisette: Step-by-Step

Follow this sequence for the classic preparation:

• Pour 20cc of anisette liqueur directly into a serving cup.
• Slowly add 100cc of freshly brewed, dark roasted coffee. Stir gently if needed to integrate.
• Top with 20cc of stirred whipped cream. Do not mix—let it float as a garnish.

Serve immediately. No additional sweetener is required, as the anisette provides sufficient sweetness.

Choosing Your Coffee

Use a dark roasted coffee with a heavy body and low acidity to stand up to the anisette. Avoid overly fruity or light roasts, as they can clash with the herbal notes. A classic blend or dark single origin works well here—something with chocolatey or nutty undertones complements the fennel liqueur.

Frequently Asked Questions

What is anisette, and how is it different from absinthe?

Anisette is a sweet, fennel-flavored liqueur, often called white absinthe, though it contains no wormwood. It’s sweeter and less bitter than traditional absinthe, with a smooth herbal profile. In Cafe Anisette, it adds a licorice-like sweetness that contrasts with the coffee’s bitterness.

Can I use regular whipped cream instead of stirred cream?

Stirred or softly whipped cream is ideal for Cafe Anisette—it floats neatly on top and remains creamy when poured. Heavy, stiff whipped cream can be harder to float and may deflate quickly. For best results, gently stir heavy cream until it thickens slightly, then spoon or pour it atop the drink.

What roast level should I use for the coffee?

Use a dark roast—around 100cc in volume—for this recipe. The coffee should have a full body and low acidity to balance the sweet, herbal anisette. Medium or light roasts may not provide enough roast flavor or body to harmonize with the liqueur.

Is Cafe Anisette a digestif?

Yes, Cafe Anisette is traditionally served as a post-dinner drink in the United States, partly because anisette is believed to aid digestion. Its combination of coffee and herbal liqueur makes it a gentle way to conclude a meal.

Can I make Cafe Anisette with espresso?

The original recipe calls for 100cc of brewed coffee, not espresso. While you could experiment with a double espresso (about 60ml) and adjust the anisette and cream proportions, it will change the texture and strength significantly. For authenticity, stick with brewed coffee.

Recommended FrontStreet Beans for Fennel Liqueur Coffee

For Cafe Anisette, try FrontStreet Coffee’s Ethiopia Humbera – a floral, citrus-forward Ethiopian with crisp brightness that contrasts beautifully with anise notes. Alternatively, their Yirgacheffe offers juicy berry tones and a tea-like body that won’t clash with the herbal liqueur. For a deeper option, their Black Cocoa Blend brings chocolatey richness to match the fennel and cream. All three are single origins or blends with distinct profiles that hold up in coffee cocktails. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.