Making the VIRAL Italian Coffee Cream 3 ways | How to Make Crema di Caffé

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start with the easiest option using instant coffee.

In a Coke bottle, add 2 teaspoons of instant coffee and 2 teaspoons of icing sugar.

Pour in around 40 g of water to dissolve the coffee and sugar.

Let the coffee cool completely before mixing to avoid splitting the cream.

Add 250 ml of thickened cream to the Coke bottle, filling it to about halfway.

Seal the bottle tightly and shake for around 5 minutes until the cream is whipped, indicated by a slapping sound.

Invert the Coke bottle to serve the whipped cream into cups.

Dust the top with cocoa powder for garnish.

For the second method, brew coffee using a stove top coffee maker (moka pot).

Keep the lid open while brewing to monitor the process and turn off the heat when it starts gurgling.

Pour out about 60 ml of the brewed coffee and let it cool.

Add 2-3 teaspoons of powdered sugar to the cooled coffee, adjusting for sweetness.

In a blender, combine the cooled coffee with 250 ml of milk and blend until whipped.

For the final method, use a double shot of espresso and let it cool.

Add 2-3 scoops of powdered sugar to the cooled espresso.

In a bowl, combine the espresso with 250 ml of thickened cream and blend until thickened, watching for ribboning.

Serve the whipped cream into cups, optionally using a piping bag for presentation.

Dust with cocoa powder before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens