Filicori Zecchini was founded in Bologna, Italy in 1919; it is still run by the founding families. They roast each type of green coffee separately, working to bring out the best taste and aromas from each coffee bean. Blending only occurs after roasting and they have earned the “Certified Italian Expresso” trademark that separates them from so many others. The color of the cream topping of their espresso is hazelnut, with very few bubbles, and a distinct aroma. They have different coffees like “Kavè” and our personal favourites “Gran Crema Forte” and “Gran Crema Delicato,” which is a touch creamier. They have a decaffeinated option, their “Espresso Blend” which is perfect for breakfast, amongst other blends.
We first tried Filicori Zecchini espresso at San Gennaro, our favourite Italian café and bakery in Montreal. We fell in love with their coffee, it wasn’t too acidic and it required very little sugar to enhance its flavour.
Sometimes you are in the mood for something sweet after dinner, but perhaps you want something different than the usual dessert. Our Coffee Ice Cube Cocktail is the perfect combination of that after-dinner espresso, dessert and a cocktail. One night, Senior Diva and Diva #1 were in the mood for some Baileys. Instead of diluting their drink with ice cubes, they made fabulous coffee ice cubes using Filicori Zecchini espresso. It was perfection!
Coffee Ice Cube Cocktail
- 2 cups Filicori Zecchini Espresso
- ½ cup Baileys or Kahlua
- Whipped Cream (optional)
- Using an espresso machine or cafetière, make 2 cups of Filicori Zecchini espresso
- Pour the espresso into an ice cube tray and place in the freezer until frozen
- Pour either Kahlua or Baileys into a glass with 3-4 coffee ice cubes, save the rest of the ice cubes for later use
- Top with whipped cream, if desired
Tagged: Alcohol, Baileys, Cocktail, Cocktail Recipe, Coffee, Coffee Cocktail, Coffee Shooter, Espresso, Filicori Zecchini, Filicori Zecchini Coffee, Filicori Zecchini Espresso, Italian, Italian Coffee, Italian Espresso, Kahlua, Recipe