Coffee Cream Recipe

Measure ingredients: have 1 cup whole milk and 1 cup heavy cream ready in a small saucepan. Keep vanilla, sugars and salt nearby.

Combine cold milk and cream in a small saucepan over medium-low heat. Stir gently to combine and prevent scalding.

Add 2 tsp instant espresso powder, 2 tbs granulated sugar and 1 tbs light brown sugar to the milk–cream mixture. Whisk continuously until the espresso and sugars are fully dissolved and the mixture is warm but not boiling (steaming, about 70–80°C / 160–175°F). This should take about 4–6 minutes.

Remove the saucepan from the heat. Stir in 1 tsp vanilla extract and a pinch of fine sea salt. Taste and adjust: if you want stronger coffee flavor, add up to another 1/2–1 tsp instant espresso powder dissolved in a teaspoon of warm milk.

Allow the coffee cream to cool slightly on the counter (10–15 minutes), then transfer to a jar or airtight container. For best results chill in the refrigerator until cold (at least 1 hour). The mixture will thicken slightly as it cools.

Whip cold cream

Chill a mixing bowl and beaters in the refrigerator for 10 minutes. Pour 1 cup cold heavy cream into the chilled bowl, add 1 tsp confectioners' sugar, and whip on medium-high speed until soft peaks form (about 2–3 minutes).

Fold in coffee base

Gently fold 2–4 tablespoons of the chilled coffee cream base into the whipped cream to flavor and color it. Taste and add more coffee base if you want stronger coffee taste, but fold gently to keep volume.

Serve

Use the coffee cream as a creamer for 60 ml of hot coffee or espresso per serving, or spoon the whipped coffee cream on top of hot chocolate, coffee drinks, pancakes or desserts. Store leftover coffee cream base in the refrigerator for up to 5 days; whipped coffee cream is best used the same day.