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3 Best Recipes of Desserts to Pair with XO Café Coffee Liqueur

For many people coffee is a regular companion with food. XO Cafe is the perfect liqueur to end a meal or as a night cap and we love pairing it with either sweet or savoury.

Sweet Pairing – Any Chocolate but it is perfect with a small piece dark chocolate. Nuts especially macadamia nuts mixed with fresh berries. A scope of Ice-cream – we love it with butterscotch ice-cream.

Savoury Pairing – Cheese – Swiss, German and Scandinavian-style cheeses or cream cheeses like triple brie. Spicy/Chilly nuts and Cured meats like Prosciutto.

XO Cafe chocolate-and-cheese-dessert-platter

XO Cafe - No Cook - Cheesecake

If you are up for a little something special try our XO Cafe No Cook Cheesecake. This a non cook XO Cafe cheesecake combines the flavors and rich tastes of a chocolate and coffee.

Prep Time: 30 mins
Cook Time: 40 mins
Setting Time: 3 hrs 50 mins Total Time: 5 hrs

xo cafe cheesecake



1 packet of  Arnott’s Milk Arrowroot or Arnott’s Choc Ripple Biscuits.
125g butter, melted.
2 tablespoons XO Cafe Liqueur.


250 grams  cream cheese, softened.
125 grams mascarpone cheese, softened.
2 tablespoons XO Cafe Liqueur.
1 Tsp Coco Powder
2 tsp vanilla essence
Optional whipping Cream
400 g NESTLE Sweetened Condensed Milk


Step 1

Make the crust: Crush biscuits into fine crumbs either in a blender or place in a large resealable plastic bag, and crush them with a rolling pin. Place the crushed biscuits in a bowl. Stir in melted butter and XO Cafe liqueur until evenly combined. Press into the bottom of a 9-inch spring form pan. Chill the crust in the freezer for at least 10 minutes.

Step 2

Make the Filling: Using an electric mixer set at medium-high speed, beat cream cheese, mascarpone cheese XO Cafe liqueur and cocoa powder until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary, for 2 to 3 minutes. If the filling seems too thick, mix in whipping cream.

Step 3

Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

Step 4

Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

XO Cafe Affogato

Affogato, which means drowned is just that – it is vanilla ice cream or gelato that you drown in espresso

This easy dessert is your coffee, cocktails and dessert all in one! 

Prep Time: 5 mins
Total Time: 5 mins

Affogato with XO Cafe Liqueur

Ingredients for each serving.

60mls (2shots) of espresso

30ml (1nip) XO café liqueur

1 scoop of vanilla ice-cream or mix it up with either coffee, chocolate or butterscotch ice-cream.

Dark chocolate bar to grate over the ice-cream.


Brew espresso.

Add ice cream to the glass. Pour espresso over the ice cream, then coffee liqueur. Shave some of dark chocolate over the top.

XO Cafe Panna Cotta

Panna cotta has the consistency of custard, but is made with gelatin rather than eggs. This means it’s incredibly easy to make! You don’t need to worry about curdling your eggs, making a water bath, or checking the oven every couple of minutes to make sure it’s done.

Prep Time: 20 mins
Setting Time: 4 hrs
Total Time: 4 hrs 20 mins

XO cafe liqueur panna cotta


Panna Cotta:
3 tablespoons (45 ml) cold water

2 1/4 teaspoons (7 g.) unflavoured powdered gelatine

1 cup (240 ml) heavy cream

1/2 cup (120 ml) whole milk

60 ml (2shots) expresso coffee

60 ml (2nips) XO Café Liqueur

1/4 cup (50g) caster sugar

1 teaspoon pure vanilla extract

Coffee syrup:

120ml (4shots) brewed coffee

1-2 tablespoons caster sugar.

30ml (1nip) XO Café liqueur.


To make the Panna Cotta: Place water in a small bowl and sprinkle gelatine over the surface in a single layer. Be sure not to pile it, as that will prevent the crystals from dissolving properly. Let stand for 5-10 minutes to soften.

Meanwhile, in a medium saucepan, heat heavy cream, milk, coffee, sugar, and vanilla on medium heat and bring just to a boil until the sugar dissolves. Remove from heat. Stir in gelatine and immediately whisk until smooth and dissolved. If the gelatine hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly, and don’t let the mixture boil.

Pour cream into 4-6 individual serving dishes. Refrigerate for at least 4 hours or until completely set.

To make the syrup: in a small saucepan, heat coffee and sugar on medium heat and bring just to a boil until sugar dissolves. Remove from heat. Add XO Café and mix until combined. Transfer to a small bowl and place in the fridge until serving.

Just before serving, add 1-2 tablespoons of syrup to the panna cotta and serve.

Panna cotta can be covered with plastic wrap and refrigerated for up to 3 days.