How to Make Cafe Anisette: Classic Fennel Liqueur Coffee

If you’ve ever been served a small cup of coffee with a float of cream and a sweet, herbal kick, you might have had a Cafe Anisette. This classic American liqueur coffee combines dark roast coffee with anisette—a fennel-flavored liqueur—and a dollop of stirred cream. It’s the kind of drink you’d find at a refined dinner table, often after the meal. But what goes into making it correctly? And why is anisette used in the first place?

The Cafe Anisette recipe is simple: 100cc of dark roast coffee, 20cc of anisette, and 20cc of stirred cream. Pour the anisette first, then the coffee, and top with the cream. That’s it—just three ingredients in a precise order. The result is a balanced drink with bitter, herbal, and creamy notes.

What Is Cafe Anisette?

Cafe Anisette is a traditional American-style coffee cocktail. It’s made by layering anisette (a fennel-flavored liqueur), hot dark roast coffee, and stirred cream. It’s typically served as a digestif during dinner or after-meal occasions. Though it resembles other coffee liqueur drinks, its specific use of anisette and classic presentation sets it apart.

Why Use Anisette in Coffee?

Anisette, also known as white absinthe or white wormwood liqueur, is an herbal, sweet, and slightly spicy liqueur based on anise or fennel. In Cafe Anisette, it adds a distinctive licorice-like aroma and a smooth, sweet finish that complements the bitterness of dark roast coffee. Beyond taste, anisette is traditionally consumed after meals to aid digestion, which aligns with the drink’s role as a post-dinner coffee course.

How to Make Cafe Anisette: Step by Step

Making Cafe Anisette is straightforward, but the order of ingredients matters:

• Start with a heatproof coffee cup or small glass.
• Pour 20cc of anisette into the bottom of the cup.
• Add 100cc of dark roast coffee directly over the anisette.
• Top with 20cc of stirred cream, gently poured or spooned on top to float.

The key is to add the coffee second so it mixes lightly with the anisette, while the cream stays distinct on top. No stirring is required unless you want a uniform flavor—served layered, you get a progression of anise, coffee, and cream with each sip.

What Coffee Roast Works Best for Cafe Anisette?

The original recipe calls for "deep-roasted coffee," which in specialty terms means a dark roast. A dark roast brings out bold, bitter, and chocolatey tones that balance the sweet and herbal qualities of anisette. It also contrasts nicely with the lightness of the floating cream. While the original doesn’t specify a bean origin or blend, any dark roast with a rich, full body will work well—including classic espresso-style blends.

Frequently Asked Questions

What is anisette and can I substitute it?

Anisette is a sweet, fennel- or anise-flavored liqueur similar to absinthe but lower in alcohol and without the intense bitterness. It’s sometimes called white absinthe or white wormwood liqueur. You could substitute it with other fennel or herbal liqueurs like Sambuca or Herbsaint, but the flavor profile will vary slightly. Avoid using regular absinthe due to its intense bitterness and higher alcohol content.

Is Cafe Anisette a type of espresso drink?

No, Cafe Anisette is not an espresso drink. It uses 100cc of regular dark roast coffee—likely filtered or press pot style—not espresso. However, it shares a similar cultural space with Italian-style coffee liqueur drinks and could technically be adapted to use espresso if desired, though that’s not part of the original recipe.

What is the role of the cream in Cafe Anisette?

The cream is stirred (not whipped) and used as a float. It adds a creamy texture and richness that balances the bitterness of the coffee and the sweetness of the anisette. It’s meant to sit on top and be sipped through last, creating a layered drinking experience. Using stirred cream instead of whipped ensures a smoother texture and easier pouring.

Can I make Cafe Anisette without alcohol?

The traditional recipe includes anisette, which is an alcoholic liqueur. There’s no direct non-alcoholic substitute that replicates both the herbal and sweet flavors. However, for a non-alcoholic version, you could try a fennel syrup or a very mild anise extract mixed with sugar syrup, though the flavor won’t be identical.

Is Cafe Anisette a digestif?

Yes, Cafe Anisette is traditionally served as a digestif—a drink consumed after a meal to aid digestion. Anisette itself is known for its digestive qualities, and the drink’s bitter-sweet profile fits the digestif category alongside other herbal liqueurs and after-dinner coffees.

Recommended FrontStreet Beans for Dark Roast Coffee Cocktails

For a Cafe Anisette, choose a bold dark roast that stands up to the herbal anisette and complements the cream. FrontStreet Coffee’s Classic Blend is ideal—it’s designed for espresso and milk drinks, offering a rich, full body with deep chocolate and caramel notes. Alternatively, their Black Cocoa Blend provides a smooth, intensely cocoa-forward profile that works beautifully in coffee cocktails. Both blends produce excellent crema and balance the sweetness and bitterness in layered drinks. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.