During a break, a good cup of coffee is an undeniable pleasure that can make even a gloomy day a little bit brighter.
Coffee is a ritual, a tradition, a moment of sharing. In fact, not surprisingly, when we want to catch up on recent matters with friends and acquaintances, we tend to say to them “Let’s meet for a coffee”: coffee, therefore, becomes an excuse to exchange confessions and secrets, to have an intimate conversation, while sipping this delicious beverage.
A break from work, mid-morning or mid-afternoon, even on a hot day, can also be a great way to enjoy coffee in other forms and variations, which are perhaps more tempting and tantalising, especially if served cool.
This is the case of cream coffee, which, if properly made, combines the taste of good espresso coffee with the deliciousness of a “binder” such as cream or milk, which can give the right savour and body to this dessert beverage.
We often taste it in bars that have small slush machines, but cream coffee can also be made at home, with many fancy variations: we will see some of these in this article.
Cream coffee or grandpa’s coffee
Cream coffee, which is especially popular in the South of Italy and also called “grandpa’s coffee”, is a cold dessert that meets everyone’s taste. It is quick to make and is always a success.
The coffee used must necessarily be of high quality and its strength and intensity should be adjusted according to your taste. Some people use soluble coffee to make this dessert, resulting in a less intense flavour and, therefore, not as good.
Capsule House offers different types of blends that meet various tastes, from 100% Arabica to Robusta as well as all types of organic blends: these are all available in pods and capsules, ground coffee or, if you prefer to grind it yourself, coffee beans.
How to prepare cream coffee
Cream coffee can be made easily by using coffee made with a moka or coffee made with pods and capsules. Making cream coffee at home also means that you can reuse leftover coffee to make a dessert that is fairly easy and that, as we said, will certainly be a success.
As with all recipes made with few ingredients, there are many variations: with or without cream, with the addition of a liqueur, or with the addition of spices such as cinnamon.
There are also variations that involve using different types of kitchen equipment: cream coffee in the Thermomix, in the blender, or with an electric whisk.
But let’s start with a question.
Cream coffee: with or without cream?
There is no such thing as a single answer, or rather, as in many cases, it depends.
It depends first of all on one’s taste and preferences in terms of cream coffee texture: some prefer a texture more similar to a granita, more watery and, in that case, the version without cream would be preferable. Of course, the latter should also be chosen when you want to stay a bit lighter and watch your diet, without giving up the pleasure of tasting a delicious dessert.
If, instead, you like cream coffee to have a more full-bodied texture, similar in some cases to a mousse, then the one with cream is the right one for you. But pay attention to which cream you choose: a wrong choice can completely alter the flavour of cream coffee. We will discuss this in the next section.
How to make cream coffee with cream
For those who like mousse-style cream coffee, we recommend trying it with cream. We suggest you avoid using sweetened artificial cream and only use fresh cream or milk cream; the cream coffee you will get will not be altered as much or covered by the flavour of cream, instead its taste will be enhanced.
If you want to watch your calories, yet without giving up cream, our advice is to reduce the amount of sugar rather than the cream, since cream is what gives cream coffee structure and body. When it comes to coffee, as we said, it would be better to opt for a quality one, perhaps a blend such as Napoli (Carracci), with a strong and assertive taste, or a blend such as Supremo (Meseta), with rich, fruity notes.
Cream coffee with cream: recipe
Doses for 6 people:
- 80 ml coffee (just over 5 tablespoons of coffee)
- 5 teaspoons of sugar
- 320 ml whipping cream
1) Make the coffee using either a moka or coffee from capsules and pods, then sweeten as indicated; let it cool (even in the fridge, to allow it to cool more quickly).
In the meantime, whip the fresh cream with an electric whisk.
2) When the cream starts to increase in volume, drizzle in the coffee, which is now cold, a little at a time, and continue to whisk the mixture until you obtain a smooth cream with a firm consistency.
3) Let the cream rest and store it in the freezer for no longer than two hours, otherwise it will become too solid.
Warning: before serving the cream, you will need to whip it again for a few minutes to give it a creamy texture. This dessert cannot be stored for too long, so we recommend you make it and eat it within two days.
4) You can serve it by sprinkling, on the top, some bitter cocoa powder or some chopped hazelnuts.
Other tasty variations include the addition of a few teaspoonfuls of hazelnut spread, to be mixed in with the coffee when it is still hot so that it dissolves perfectly.
How to make cream coffee without cream
We will now give you the recipe of cream coffee without cream, a variation that is certainly more loved by those who need to watch their diet, which, however, is still capable of offering a high level of satisfaction.
The substitute for cream, in this recipe, is whole milk. This ingredient also has quite a lot of calories, but certainly not as many as cream.
In particular, you will need some frozen milk: to make it easier to use in this recipe, whole milk can be frozen using common freezer trays to make ice cubes.
Cream coffee without cream: recipe
Doses for 4 people
- 4 cups of strong espresso coffee
- 4 teaspoons castor sugar
- 8 frozen milk cubes
1) Make the coffee, sweeten it and allow it to cool down.
Once cool, store it in the freezer for about half an hour. Make sure it doesn’t freeze.
2) Once removed from the freezer, blend the coffee (in a blender jug) with the frozen milk cubes for about two minutes.
The result will be a puffy and frothy mixture.
The cream coffee is ready to be served: you can also garnish it by sprinkling a bit of bitter cocoa on the top before serving.
For a mouth-watering variation, you can add some chocolate cream to the bottom of the cup before serving.
Cream coffee with a Thermomix
Of course, cream coffee can also be made with a professional food processor. For example a Thermomix, one of the most popular and loved kitchen robots. For this variation, the recipe requires, as for the cream coffee without cream, the use of frozen milk.
These are the doses for 6 people:
- 20 g coffee
- 60 g castor sugar
- 320 ml frozen whole milk
- Add the castor sugar to the coffee in the Thermomix jug and let the robot run for 10 seconds at turbo speed.
- Add the frozen milk cubes and bring the Thermomix to speed 10 for about 20 seconds.
The cream coffee is now ready and should be eaten immediately.
Cream coffee in a bottle: very quick preparation
This preparation is special, since, unlike the previous one, it does not use professional kitchen tools, but rather a simple bottle in which all the ingredients are mixed. The advantage is that you won’t need to dirty anything.
The ingredients, however, must not be at room temperature: in fact, they will need to be well-chilled, especially the cream, which must be kept in the freezer for about 10 minutes before using it.
Doses for 6 people
- 2 cups of coffee
- 200 ml sweet cream
- 2 tablespoons icing sugar
- Make the coffee and store it in the fridge.
- Once it is well-chilled, put it back into your bottle and add the icing sugar. Then add the cream, well-chilled, close the bottle and shake it energetically for about five minutes.
The result will be a creamy and frothy cream coffee that must be served immediately.
Don’t wait too long, otherwise the mixture will tend to dissolve.
Here too, depending on your taste, you can add a sprinkle of bitter cocoa or chopped hazelnuts on the top.
Calories in cream coffee
But let’s get to the sore point: how many calories are there in cream coffee?
It is common to think that, in summer, cream coffee can easily replace your ordinary cup of coffee. The latter, with a teaspoon of sugar, has about 20 KCal.
A cup of cream coffee made with cream, instead, may have up to 150-180 Kcal. And that is quite a boost, suggesting that one should not eat this dessert/snack as frequently as an ordinary coffee.
Cream coffee without cream, with a granita-like texture, is expected to have a much lower calorie content: it can have up to just one quarter of cream coffee with cream, as it contains more water.
However, we should always be careful with cream coffees sold in bars: even if they are without cream, they contain a range of additives and oils (such as palm oil), which, in addition to making them less healthy, bump up the calories.