How to Make Cream Coffee

A combination of milk and velvety coffee foam is absolutely delicious. This might just be your new favourite caffeine kick!

For the first Cappuccino cream coffee you will need:

• 3 tbsp (37.5 g) Instant coffee
• 3 tbsp (37.5 g) light brown sugar
• 3 tbsp hot water (temperature 80º celcius)
• 300 mL milk of choice

For the second Egg cream coffee you will need:

• 2 Egg Yolks
• 2 tbsp (25 g) light brown sugar
• 3 tbsp (37.5 g) condensed milk
• 400 mL coffee of choice

For the third Healthy cream coffee you will need:

• 3 tbsp (37.5 g) Instant coffee
• 3 tbsp hot water (temperature 80º celcius)
• 500 mL milk of choice

In a medium bowl, combine sugar, coffee, and hot water.

Start stirring by hand whisk! Continue whisking until the mixture becomes thick and frothy and a pale toffee colour, then keep whisking until stiff peaks form, the peaks will hold their shape when you lift out the beater. It took almost 6 minutes by hand. Actually, I find this entire process of making coffee is soothing and therapeutic.

At the bottom of the glass pour some of the mixture, then fill a glass almost completely with milk, then mix and swirl the foamy coffee mixture over the top, stirring before drinking, if desired.

In a medium bowl, combine the egg yolks and the sugar.

Now you need an electric hand mixer. Remember, the texture we require for this coffee does not come easily, and it needs machine whipping to achieve. You cannot get the same results by whipping with your hands. The mixture will start to turn shiny and smooth as you whisk. One mixture is mixed well and turns smooth and fluffy.

Fill a glass most of the way full with coffee, then dollop the whipped egg mixture, and the condensed milk, mixing before drinking, if desired.

To prepare this delicious coffee, take a bowl and mix equal quantities of coffee, and hot water. You should use very hot water to make the foam rise quickly. When the liquid cools, the foam will be made very slowly.

Now, using an electric whisk, blend the coffee mixture until it is light, frothy and holds its lofty, foamy shape.When the marks remain intact, you are done. (By hitting the highest speed of the hand mixer, you can do it in 1 minute)

Pour cold milk in them and add this beaten and whipped coffee over it. You can also choose to make your milk hot or cold!

1. Use instant coffee, water, and sugar in a 1:1:1 ratio. Use the milk of your choice.
2. For extra flavor or to sweeten it up, stir in a dash of cinnamon to the Sugar/Coffee Mixture and/or stir in 1 tsp. Torani Vanilla Syrup to the milk.
3. Do not use instant coffee with ground coffee cream. (The oil component prevents bubbles from forming)