Greenlandic coffee (kaffemik-style) is a famous flaming café drink combining coffee, whiskey, Kahlúa, whipped cream, and flamed Grand Marnier, popularised in Greenland's restaurants.
Sip through the cool cream into the hot, boozy coffee below and it is warming, sweet, and layered — bitter coffee, smoky whiskey, coffee-sweet Kahlúa, and the orange-caramel note the flaming Grand Marnier leaves behind. Bite: rich, theatrical, and deeply warming, the cold cream against the hot spiked coffee. The showstopper of the Arctic café on a dark winter night.
Flaming the Grand Marnier from a height burns off some alcohol and caramelizes its orange sugars, leaving a toasty citrus note and a dramatic show. The whipped cream insulates the layers so you sip cool cream then hot spiked coffee — a temperature and flavor contrast that defines the drink.
Variations
Without the flame (safer). With extra Kahlúa. With brandy. Iced. Decaf. With a cinnamon dust.
On the Palate
Where Greenlandic Coffee sits in the Greenlandic flavor cloud
Ingredients
Serves 2How it's made
7 steps · 12 min active + 3 min waiting
- 15 min
Brew strong hot coffee and pour into heatproof glasses.
- 21 min
Add a measure of whiskey and a measure of Kahlúa to each.
- 31 min
Stir in a little sugar until dissolved.
- 42 min
Float a thick layer of softly whipped cream on top.
Watch outWhip the cream only to soft, just-holding peaks and float it gently — too stiff and it sinks; this cushion keeps the hot coffee below and cool cream on top.
- 52 min
Warm Grand Marnier in a ladle (carefully).
- 61 min
Ignite it and pour the flaming stream over the cream from a height.
Watch outPour the lit Grand Marnier in a thin stream from high up — the height stretches the flame into a ribbon and toasts the orange sugars; keep hair and sleeves clear.
- 73 min
Let the flame die, then serve at once while warm.
