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How to Make Coffee Cream, an Italian Coffee Liqueur

How to Make Coffee Cream, an Italian Coffee Liqueur

Coffee Cream Liqueur is a chic and fancy alternative to traditional coffee: common in Southern Italy, it's prepared with whipped cream and served ice cold.

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Sooner or later everyone needs a cup of coffee, but sometimes you realize it's not exactly what you were looking for. We are complicated beings: we want more than just traditional coffee. Italian Coffee Cream Liqueur is a chic and fancy alternative: it requires meticulous preparation and quality ingredients. It's important to notice that there are two major types of Coffee Cream Liqueur. One is used in pastry shops for desserts, spoon desserts and desserts with a filling, the second one is served at the end of a meal, preferably ice cold. We think the second one is pretty fancy.

Coffee Cream Liqueur is a widely spread drink for which the origins are unsure. It's particularly common in Southern Italy where they make it using very basic ingredients. First of, you need a pint of fresh milk. Half a pint of whipped cream. You also need 350 grams of sugar, six espresso cups of coffee and 80 grams of pure alcohol for liqueurs. The quality of the milk and the whipped cream has to be outstanding: check out the dates and see if it's fresh. Don't use soluble coffee, they usually mention it in recipes: it's a bit sour, better to use real espresso. If you can't find any, you might have to use 40 grams of soluble coffee. Once you have the ingredients, you can start making the cream. Put milk, whipped cream, cold coffee (better right off the fridge), or soluble coffee, and sugar in a pot. Heat on low and stir delicately with a wooden spoon. Once it starts boiling, you have to wait a few minutes while you keep stirring. Turn off the heat and let it sit for a day. Add alcohol, mix it in and then use a strainer to pour the mixture in a bottle. Close the bottle carefully. Keep the bottle in the fridge for at least four months before you open it. Shake well before you serve. Four months is a long time, you can try making a non-alcoholic version. It's not very different from the one you just read, the only thing is that you can drink it straight away and enjoy it with dry cookies. You need a pint of fresh milk, half a pint of whipped cream, 200 grams of sugar and five espressos (or 60 grams of soluble coffee).

Bring to boil while you keep stirring, turn off the heat. Whip five egg yolks and 200 grams of sugar in a bowl while you add add 50 grams of flour. Pour the hot liquid in the bowl and stir everything together for twenty minutes. You can drink it hot or cold, depends on your taste. It's crucial to make plenty: it's so delicious, you risk finishing it off far too quickly!

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