Coffee foam

Ingredients

• 50 gCoffee beans
• 5 gUnsweetened cacao powder
• 150 gWhole milk
• 80 gBrown sugar
• 100 gDark chocolate
• 6Egg yolks
• 1Vanilla pod

Instructions

1. 1

   Chop and crush

   Finely chop the dark chocolate and set it aside. Coarsely crush the coffee beans in a mortar.

2. 2

   Warm the coffee

   Spread the crushed coffee beans evenly in a large non-stick frying pan and warm them for a few moments, stirring.

3. 3

   Heat the milk

   In a separate saucepan, heat the milk with the vanilla pod. Once the milk comes to the boil, take the pan off the heat.

4. 4

   Infuse and strain

   Add the crushed coffee to the milk and stir with a spatula. Leave it to cool, then strain the milk through a fine-mesh sieve.

5. 5

   Reheat the milk

   Warm the strained milk again. Put the egg yolks in the bowl of a mixer fitted with a whisk.

6. 6

   Whisk the yolks

   Add the brown sugar to the yolks and whisk them together. Sift in the cacao powder.

7. 7

   Combine the mixture

   With the mixer running, gradually pour in the hot milk in a thin stream and whisk until the mixture is smooth and frothy.

8. 8

   Cook with chocolate

   Put the mixture in a saucepan with the reserved chopped dark chocolate. Whisk over a low heat for a few moments.

9. 9

   Thicken and serve

   Once the cream has thickened, take it off the heat and ladle it into small glasses. Serve straight away while hot.

What is coffee cream?

Coffee cream is a dessert preparation described as typical of Latin America, though the recipe does not specify a particular country or regional tradition. This version gets its coffee flavour from beans infused directly into milk rather than from brewed coffee.

Egg yolks and sugar give the mixture its custard-like body, while cacao and dark chocolate add depth. It is served warm, so the texture is soft and spoonable rather than set.

Nutrition and macros by portion

The nutrition label shows one serving as written: 382 calories, 0g protein, 40g carbs, 21g fat.

The brown sugar supplies most of the carbohydrates, while the dark chocolate, egg yolks and whole milk contribute much of the fat; the yolks and milk also provide protein. Pair a small glass with fresh fruit or share it after a lighter main course to balance the richness.

Build the coffee flavour

Crushed beans: break them up coarsely in a mortar so their flavour can infuse the milk, while leaving pieces large enough to strain out.

Warm pan: briefly heat the crushed beans in a dry non-stick pan, stirring so they warm evenly. The method calls for only a few moments, not a prolonged roast.

Infuse and strain the milk

Vanilla: heat the milk with the whole pod, then remove the pan from the heat before adding the coffee. Letting the mixture cool gives the crushed beans time to flavour the milk.

Fine sieve: strain the infused milk before using it so the finished cream is smooth and free of coffee grounds. Reheat the strained milk for the next stage.

Whisk in the hot milk

Yolks and sugar: whisk them together before adding the sifted cacao. This gives the ingredients a more even start before the liquid goes in.

Thin stream: pour in the hot milk gradually while whisking continuously. Adding it slowly helps create a smooth mixture without lumps.

Cook until thickened

Low heat: cook the mixture with the chopped chocolate, whisking for a few moments as directed. Keep it moving and avoid turning up the heat, which can make the egg-rich mixture cook unevenly.

Texture cue: the stated cue is that the cream has thickened. Take it off the heat at that point and portion it into glasses while it is still warm.

Serve it warm

Small glasses suit this dense, chocolate-rich dessert and make it easy to serve straight from the ladle. The recipe is intended to be enjoyed hot, just after cooking.

For a contrast in texture, serve it alongside a plain biscuit or crisp wafer. Keep any accompaniment simple so it does not overpower the coffee.

Recipe notes & tips

• Crush the coffee beans coarsely so they are easier to strain from the milk.
• Use a fine-mesh sieve to keep coffee grounds out of the finished cream.
• Sift the cacao before adding it to reduce the chance of lumps.
• Pour the hot milk in gradually while whisking continuously.
• Keep the heat low during the final cooking stage and whisk the mixture as it thickens.
• Chop the chocolate finely so it melts quickly into the warm mixture.

Variations

• More vanilla: scrape the seeds from the pod into the milk as well as adding the pod.
• Extra cacao: add a little more sifted cacao for a stronger chocolate note.
• Coffee garnish: finish each glass with a few finely crushed coffee beans.
• Biscuit pairing: serve with crisp plain biscuits for a crunchy contrast.
• Cool dessert: chill the cooked cream before serving for a firmer, cold version.

Common mistakes to avoid

• Finely ground coffee: it can pass through the sieve; crush the beans coarsely instead.
• Skipping the straining: coffee pieces can spoil the smooth texture; strain the infused milk carefully.
• Adding milk too quickly: the mixture may turn lumpy; pour it in a thin stream while whisking.
• Cooking over high heat: the egg mixture can cook unevenly; keep the final stage over a low heat.
• Stopping too soon: a runny cream may not coat the spoon; cook until it has visibly thickened.
• Leaving the chocolate in large pieces: it may take longer to melt; chop it finely before setting it aside.

How to store

This cream is best served immediately while hot. If you have leftovers, cool them promptly, cover and refrigerate for up to 2 days; reheat gently over a low heat, whisking until smooth, and do not bring it to the boil.

Frequently asked questions