A cup of coffee at the end of a meal is, for most Italians, the best way to end lunch or dinner. In summer, this habit can be “refreshed” a bit by offering a variation on the traditional espresso. The coffee cream in a bottle recipe is really very simple: you need just a few ingredients, a moka pot, and 5 minutes to prepare it.
Coffee Cream in a Bottle
Ingredients for 4 servings:
- 2 espresso cups of coffee
- 500 ml whipping cream (cold)
- 80 g powdered sugar
- Nutella (or chocolate-hazelnut spread) to taste
- Unsweetened cocoa powder to taste
Preparation time: 5 minutes + 30 minutes in the freezer
Method: Start by preparing two generous cups of espresso and let them cool completely. Pour the coffee into a bottle and add the powdered sugar (80 g). Shake well for a few seconds.
Open the bottle and pour in the very cold whipping cream. Close the bottle tightly and shake vigorously for 5-6 minutes.
Place the bottle with the mixture in the freezer for about 30 minutes.
When ready to serve, put a little Nutella at the bottom of each glass, pour the coffee cream from the freezer on top, and dust with unsweetened cocoa powder. If you prefer, you can flavor it with cinnamon powder or decorate with a couple of coffee beans.
Storage: You can keep the coffee cream in the refrigerator. Before serving, remember to shake it again briefly and put it back in the freezer for a while to restore the right texture.
Leave a Reply