Espresso Elisir

Espresso Elisir



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  • 1 tbsp plus 1 or 2 tsp (20-25 ml) Espresso
  • 2 tbsp (30 ml) Bénédictine
  • Approx. 3 tbsp (40 ml) fresh heavy cream
  • Unsweetened cocoa powder
  • Ice cubes


The long history of Bénédictine is linked to the town of Fécamp in Normandy, where it originated. This fragrant and sweet liqueur, comprising a rich blend of herbs and spices softened by honey, blends harmoniously with coffee. Together, they give life to an aromatic cold Espresso drink, covered by a layer of whipped cream and decorated with a light dusting of cocoa. A true elixir for the senses.

  1. Prepare the Espresso in a small cup.
  2. Fill the mixing glass 3/4 full with ice cubes. Add the Bénédictine and the Espresso. Cool, mixing the ingredients with the mixing spoon.
  3. Pour into the glass, filtering the ice with a strainer.
  4. Shake the cream, which should be very cold, in the mini shaker until it becomes quite thick.
  5. Rest the cream on the surface of the cocktail, making it run down the back of the mixing spoon.
  6. Garnish with a light dusting of cocoa, and serve.

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