The sound of coffee beans grinding to brew an aromatic fresh cup infused with a dash of baileys or tia maria — the winter liqueur coffee has been in top demand this month. There was a customer dining in the other day who remarked that she was happy to see a selection of liqueur coffees on the menu. I’m a big fan of an after dinner coffee fix, something to inspire a finish to a good meal.

One wouldn’t necessarily think of Naturally Chinese to be a restaurant serving liqueur coffees and desserts, however we are a non traditional Chinese restaurant with an appreciation for fine wines, desserts and coffees alongside a modern Chinese menu. Everything tastes better with wine . Our fine wines and liqueurs have been selected to complement our dishes. And an after dinner dessert or liqueur coffee completes the whole dining experience.

We use natural and fresh ingredients, and we take care to create a clean and delicious cup of coffee. The next time you are dining in at Naturally Chinese, try one of liqueur coffees. You can choose from a selection of:

coffee with jameson irish whiskey

coffee with baileys irish cream

coffee with brandy

calypso coffee with tia maria

gaelic coffee with scotch malt whisky

seville coffee with cointreau

italian classico with amaretto

caffe correto with sambuca

skye coffee with drambuie


And for those who find themselves wanting a winter warmer in the wee early hours of the morning after that late night party, here’s an easy recipe. It takes a little practice but is well worth it.

Calypso Coffee:

1 shot of Tia Maria

1 tsp sugar

1 cup of ground coffee (we use an Italian roast)

single cream (only the amount you need for one cup)


Warm a clean coffee cup in hot water.

Pour the shot of liqueur at the bottom.

Then fill the cup with coffee, leaving about half an inch down from the top.

Stir in the teaspoon of sugar; then still the coffee by dipping a spoon in the middle of the cup.

In a separate container or bottle, shake the single cream for a few moments to let it oxygenate.

Holding the spoon lightly on the surface of the coffee, pour in your cream and it should float, thick and creamy on the top.