We have been making "cappuccino" this way in Egypt forever. You can also just stick the froth in a mason jar and put it in the freezer and just spoon it out as needed. It never fully hardens which makes it easy to spoon out as needed.
A few tips: 1. go with 1/4 cup of instant coffee, its less bitter. 2. go with decaf, this way you can eat it late at night w/dessert and not lay awake all night afterwards. 3. the night before (or a few hrs before) melt the sugar in 1/2 a cup of hot water, then sit that in your fridge until its super cold (placed mine in the back of my fridge where its the coldest). Use this 1/2 cup of cold sweet water in place of your water/sugar you would normally. This keeps the whipped topping super smooth, with zero grainy-ness to it. 4. I also used half the amount of sugar too, it turned out great, not too sweet, not to bitter, and super smooth.
Mike Rice Thanks !! I have both the regular and decaf in that brand. Going to try it using your suggestions. I was just thinking how a late night "ice cream" snack would keep me awake. That's why I have both; sometimes I want a cuppa late at night, but still wanna sleep. Much appreciated!
@@katherinehall1967 Idk if you like chocolate or if you can eat it, but if you do/can you could fold in some dark or milk chocolate chips after it's made (I prefer dark chocolate) and before you freeze it (if that's what you do with it. I do, makes a good "ice cream" type dessert) or just refrigerate it, and when hot milk is added it makes a delicious mocha
You have no idea how much I enjoyed this video! When I was very young, my mum would sometimes sit and mix a spoon full of instant coffee and a tiny bit of water. She would do it by hand and she would do it for a very long time. She called it “muckalica”, which in my language means “stirred thingie”. She said it makes her coffee fluffy, but I was too young to understand it and I don’t remember what the end result tasted or looked like. She died when I was young, so she never taught me how to do it or properly explain it. I tried doing it myself to see what’s special about it, but never understood the point. To be fair I don’t think I ever mixed it for long enough to experience the foam creating so I just ended up with stirred coffee 😂 Eventually, I just concluded that sitting and stirring the coffee grounds was her way of relaxing... 🤷🏻♀️ Watching this video solved one of my childhood mysteries 😁 Thank you for making it 🤗🤗
@@1bupr0f3n yeah, no shit. The guy who first called it "dalgona coffee" saw it from a whipped coffee vendor in Macau and called it that because it reminded him of dalgona. This scene was from a korean show "Stars Top Fun-Staurant"
Out of curiosity I used a brulee torch on this to see if it would toast up like meringue and to my surprise it did (sort of) It got a crispy skin on it like a fire roasted marshmallow!
I find this so interesting. When making instant coffee, my dad would wisk the sugar & coffee with just a bit of water in his cup before adding the hot water. He didn't use dairy & this would produce a nice crema on top. Now i know why, thanks.
animerlon I had just commented this! I have been doing this for years and never knew it was a thing! Apparently a lot of people do it! Hahaha I thought I was special 😂😂
Best instant coffee is Starbucks via, but it’s expensive and not sure if it would work. Then there is Juan Valdez, that’s also sooo good. Cafe Bustelo has a good instant coffee as well. The brand she used is equally as bad as Folgers, pretty much anything else is better in my opinion.
This is also really popular in Brazil. You can add more instant coffee to the recipe and use it as a mixture to be added to hot milk for some easy cream coffee
It's one of the many ways we drink instant coffee in Greece.You add 2 tbs of coffee, 2 tbs of sugar and 1 tbs of water in a cup, whip it with a spoon until it forms a smooth cream and gradually add hot water. Soooooo yummy!
I have instant Taster's Choice decaf house blend coffee, powdered sugar, an electric mixer and cold water with ice. I want to give this a shot. Edit: I just made it! It works well using powdered sugar too. The texture is super smooth with no grainy bits. It took me longer to get to the thickness though (more like 7 minutes) but my mixer does not have a whisk attachment. I used regular beaters, the highest speed setting and held down the TURBO button on my Rival electric mixer. I hand mixed for at least a minute first to wet the powdered sugar so powdered sugar wouldn't fly all over with the fast turbo mixing. Also, the mass measurements were more appropriate for powdered sugar. 200 grams of powdered sugar takes up more volume than granulated sugar (it was a little over 1.5 cups of powdered sugar on my measuring cup) It is delicious. I can't believe this is dairy and egg free. 🙂 Thanks!
aura you add like two tablespoons of the freeze dried coffee crystals and however much sugar you like. Then little water so it kind looks like mud in the bottom of the glass. At home Greeks normally use a handheld milk frother to whip up the coffee and sugar. You whip it and after it’s fluffy add ice and water for about 90% of the glass full then top of with frothy milk.
My boyfriend's favorite dessert is tiramisu. It's what I make for his birthday instead of a cake and I think this might be actually quite a cool thing to put on top of the dessert, so I'm gonna wow him with it this year :D
My grandma used to make this here in Brazil, since more then 30 yeras ago, it is quite known and used. If you store it in the freezer, it tastes even better, awesome to make instant ice mocha, etc!
I was just about to ask about the freezer! Definitely going to try this, maybe with icing sugar to combat the graininess, or sweetener if on keto! Looks amazing!!
Several Brazilians here, have said they make coffee that way too and someone from Egypt said they make their "cappucinos" this way and will put the foam in a mason jar in the freezer and spoon it into coffee when needed because it never fully freezes! 👌🏻🤗
20 grams or about 1/3 cup instant coffee crystals, 200 grams or about 1 cup granulated sugar, 160 ml of ice cold water put all in mixer and mix at high speed for about 3 minutes total until thickened.
Loved this! My mom is Gambian and would show me this though she’d do it by hand and tell me she’d do it when it wasn’t worth wasting creamer in her coffee. It’s so nice to see something like this and know that my culture can be included for once in a video (even if not directly) by one of my favorite youtubers! ❤️
oh god I just tried it 5 minutes ago and IT'S AMAZZIIIIING 😁 thank you soo much ☺️ my mother can't eat dairy and eggs, is a huge coffee lover, I will suprise her with it 🤩
Here in Brazil, it's Creamy coffee. You make this recipe and put in the freezer. For drinking, just put a teaspoon of this cream in a cup with hot milk and mix it . It's just delicious!
This is interesting because in Libya we have the same thing, we call it “nescafe” and it’s prepared the same way. It’s like an easier less complex version of cappuccino lol.
I made this two days ago, and while I didn't care for the result, it was cool to see the foaming up in action. The result (I used Nescafe Classico) was a velvety foam that had some sweetness and a VERY pronounced coffee flavor and a degree of bitterness. The taste stuck in my mouth for hours. There was some, but not a lot, of undisolved sugar in the foam. The recipe in the video makes between 7 and 8 cups of foam. Here is the recipe, in US measurements: 20 grams coffee crystals (3 level tablespoons and 1 level teaspoon) 200 grams sugar (1 cup granulated or 1.6 cups powdered) 160 ml ice cold water (5.4 fluid ounces) (2/3 cup) I put a third of it in the freezer, a third in the fridge, and left the final third sitting out. The foam sitting out lasted a few hours, but then began to liquify; much of it was coffee after five hours. The fridge batch thickend a bit in the cold, and I only noticed a slight liquification the next morning. The freezer batch thicken considerably into what I would imagine air-puffed ice cream might be like and as of the next morning there was still no sign of liquification. I didn't try the recipe using confectioner's sugar, as I didn't care for the taste of the foam, despite being a coffee lover.
Thank you for that detailed response after trying the recipe. One always wants to have an opinion before you try it for yourself. That was so incredibly detailed, best review ever 😊
I’m South Asian and this is how we make coffee! We mix the “batter” into milk. It makes a lovely latte, really creamy and full-bodied. Though the third ingredient for us is not water, it’s a couple of drops of milk - though I suppose it doesn’t matter so much.
I remember back in the 80's we use to do that to get the foam in instant coffee - 1 tea spoon instant coffee - 2 tea spoon sugar - 1 tea spoon water - mix with tea spoon for long time till it thickens then pour boiling water and milk or cream as u would do regular cup of coffee. the foam would rise from the bottom and was sooo yum :)
Me: That looks delicious also me: I want to make it but I don't have a mixer. *Looks at coffee* *Looks at sugar* *Looks at whisk* also also me: Welp if you want something you gotta work hard. *starts whipping by hand* No joke I whipped it by hand and put it on my hot cocoa ☕👌👌
@@satanno2790 It took me about 8 mins or more. I really didn't time myself I kind of just kept whipping it. I took about 5-10 seconds of break when my arms got tired and eventually I got it whipped.😊😊
Emmy, it’s so impossible not to like you, I’m not even gonna try! You’re so much fun to watch - curious, enthusiastic, welcoming, and joyful. I can’t wait to try this recipe to see what I can create with it. Super fun!
I've been having anxiety and insomnia for the last few days and Everytime I put on Emmy I feel myself get calmer, and my eyes droop and my body relax until I can't hold my eyes open anymore. Then when I wake up I rewatch cuz what the heck I missed the video
Emmy that’s a jail/prison thing. When we were in jail we used to whip up the sugar and freeze dried coffee from commissary with a little little bit of water. I’m talking whip it for like 5-10 min. Once we had a froth we would add hot water down the side of our canteen cups. We called it Rikers Island Cappuccino.
My 14 year old daughter and 3 old son made this yesterday with decaf instant coffee and it turned out so well! I made it today but added my own twist of adding 1/3 cup.cocoa powder to it and it's amazing!!
I tried that because my son found it too bitter and I thought the cocoa was a great idea, but it won't beat up into a foam when there is cocoa. I'm curious if you did anything else different when you added the cocoa?
It sure looks luscious, however I want Emmy to try the Chickpea whipped cream just for the uniqueness of it as this channel all about unique things, anyways I highly doubt if Emmy will read this comment..
This is essentially how I was taught to make the foam for Cuban coffee by my grandmother 😊 I don’t whip it all the way up to foam but I could if I kept going!
My husband is from El Salvador and he said that when he was younger, his grandma taught him how to make this. She said that this was very common during the war. So he taught me how to make it and it's so much fun. You can also freeze it.
I tried out this recipe and I'm so delighted to say it completely works!!! The stirring was strenuous cuz I was using a hand mixer but it worked out in the end!!
we call that "cold nescafe" its served in all bars and coffee shops... you "whip" nescafe, decorate the sides of a glass cup with liquid chocolate topping, then pour half of it and then you fill the rest with cold milk and then you decorate the top with the same liquid chocolate topping and put drinking straw... its older than me around here :)
@@jenniegillock8667 i am from Macedonia but its well known drink around the whole Balkan (its something like frape with more foam)... yeah its delicious, was drinking it allot in the past, now i like hot instant coffee more :)
I discovered this as Indian coffee. All you do is had this mix in a mug and mix it with hot milk ✨✨ and you get an awesome cappuccino! Good bless Indian !!! I love this coffee 😃😃😃
I folded in some dark chocolate chips before I froze it and it made an amazing mocha when I added some hot milk to my cup. It tastes better straight from the freezer with the dark chocolate in it. I love coffee and dark chocolate together! It's the best!
@@hollycampbell3566 it is. I hope you try it if you haven't already. I also tried it with a touch of hazelnut creamer and then folded in some finely chopped hazelnuts and that was pretty awesome as well. There's so much you could do with this. Can't wait to try more variations.
Ooooooooooooo my!!!! i just made this and topped off a fresh cup of coffee with it. Soooooooooo yummy! i can imagine this as a type of frosting on a cake or cupcakes! 😋 how well does this stand up over time?? thank you so much emmy!! 👍
My guess when I clicked on this video was that it was going to be aquafaba with instant coffee and sugar. When it was just water, sugar and coffee, and I became very intrigued.
We call that coffee Nescafe Blend 43 here in Australia. Amazing how they call it something totally different, yet exactly the same jar, label, everything but one name is different. I love how easy it was to make a beautiful whipped topping.
I'm in the UK and didn't realise Nescafe was found all over the world, I think that's really cool, I wish other brands would take note as there's so many food/snacks from other countries that i'd like to try that I can't get here!
My sister in law found out from Alton Brown, that for every 6 tbs of instant coffee, you should add a quarter teaspoon of salt. We added a half a tsp and you can really taste the sweetness. 😁
So good!! I'm from Argentina and used to do that to my coffee in the mornings, you whip it with a little of water in your cup and then you pour the rest of the water, a thick layer of this foam would stay on top of the coffee, yum! ♥
Nescafe is my favorite coffee. I'm from Serbia. Here we make this coffee a bit differently, cold one. In a glass put sip or two of water. One teaspoon of nescafe and one teaspoon of sugar (but you don't need too if you like unsweetened coffee, but sugar definitely helps). And now I'm not sure the English name for this device (I think it's milk frother) looks like a tiny mixer. With it you mix the ingredients in the glass, it should make the cream at least 1/3 of the glass and then pour some cold milk or cold water if you don't like your coffee with milk. I drink it with the straw. 👌👌👌 Hope you try it. Please let me know how you like it. 😊
I'm no food scientist, but since the coffe has oil in it (diterpenes), it must act like the emulsifier...in a sense you've made coffee mayonaise of a sort(?)
Stephen Steinhauer I have made coffee-flavored mayo on a whim (light, not strong, using instant coffee crystals mixed into prepared mayo) and it was pretty good. I thought it would make a nice condiment for a sandwich.
Yes, it's the oils in the coffee, a bit like how espresso has crema on top due to the pressure used to brew it, only this way it's the beater pushing air into it.
Just finished making this, it worked perfectly! The mix was quite bitter but my coffee granules were old however. Definitely recommend using less then 20g of coffee.
Ah yes foamed things in food and drink, my grandmother hated them. Called them a scam since air is free and "you pay more" because "they" put air in 'it"
Lol this makes me think of my mother, who completely ruined yoplait whips for me by pointing out that they're EXACTLY the same as the normal yogurt, and the same price, but mixed half and half with air so your paying twice as much by weight. ...Made me think, TBH.
This is awesome I'd love to see a part 2 where you try dissolving the sugar in the water first and maybe grind up some of the coffee granules finer.? What if you added some of the chickpeas whipped cream to make it creamier? So many ideas. Thanks for the upload.
Working as a barista, the best part of this is the recipe is very forgiving on ratio, I've made this with equal parts each ingredient ie. 1 Tbsp coffee, 1 Tbsp hot water, 1 Tbsp sugar.
Me before this video: Yummy yummy Me after this video: Well, essentially foams are a combination of air bubbles and water. They are two opposing densities, water is denser and the air bubbles are less dense. So the air bubbles float to the surface and pop. Besides using stabilisers to prevent the bubble from popping, you can also stabilize the interface or where the bubbles meet.
i watched this to kill some time before work and realized how easy it was and so here i am enjoying it on top of some leftover banana pancakes before work lol thanks for the awesome recipe
I love your constant excitement in everything you do on this channel! I hope after college I will find a career where I will be just as excited and happy!
I made this and halved the recipe. I didn't want to spend $8 on a big jar of instant coffee I'm never going to drink. I found a small box of Nescafe Taster's Choice in 16 individual packets for $3. Way better for an experiment. I also microwaved the water added the sugar and stirred til it was melted then chilled it to avoid the graininess. Mechanically speaking it worked. I don't have a KA standmixer so I used a cheapy hand mixer and it did the job! It DID mousse up nicely however the burned coffee taste of instant coffee was VERY pronounced. I experimented further and you CAN add cocoa powder without losing the foam. I also added more sugar to balance out the cocoa but the coffee was overpowering. For context, I love eating chocolate covered espesso beans. I'll try to find a weaker instant coffee, maybe that's the key for me. But I do think it was a success!
We make a trifle with two (or four) chocolate cakes, with instant pudding mixed with corn syrup based whipped cream (it's actually delicious) between the layers of cakes, and on top of the highest cake, or sometimes on each layer, then topped with chocolate wafer cookies crumbled on the top of the frosting - everyone of all ages and tastes loves it. Sometimes the frosting will be vanilla, sometimes chocolate, sometimes each layer will be different. We've also taken it out of the trifle dish and made it like a two or four layered chocolate cake but used that same recipe as frosting, vanilla inside, chocolate outside plus all around, and chocolate wafer cookie crumbles on top of the frosting on every level of the trifle cake. And my family has gourmet bakers who make some amazing things so it's pretty cool how much everyone likes this - it might be because the actual cake part is really good, the cookies are delicious, but truly the pudding whipped cream mixture makes a nice frosting.
It's awesome! I just did it and I'm in love. It is super sweet but at the same time coffe bitter - excellent for coffee topping and now I'm making tiramisu with it! My mum and brother were really surprised
So many questions: can it be cooked like a meringue? , What does it taste like on-top of coffee and does it melt?, What is the sugar free version like? , Can you use cocoa powder for a chocolate version? Ahh! So many thoughts?
I want to know that too what if I don't want to use all that sugar? What if I only wanting this half? And my thoughts on your cocoa powder would be that it would be to find Maybe I don't know if the crystals have anything to do with it. Those are questions for emmymade.
Hey so to answer some of your questions, yes you can use less sugar if you don't it to be too sweet. I use a coffee:sugar:water 1:1:1 ratio and it's pretty good too. (then I guess you can use no sugar if you want) Also, you can use that mousse to mix with some milk (any type) to make it a cappuccino. In that case, yes it will melt and create a tiny foam layer on top of the drink. Hope this helped! :))
I only use 1/3 of the sugar, water and coffee and it turned out really tasty and looks exactly the same! I added two tablespoons of it to a cup and then half a cup of hot almond milk or as much as you like and I left some space on the top to add two to three more tablespoons of the coffee cream and it did not melt, you can even store it away and it can last you for almost a week. For the sugar free version just look up how to do sugar free merengue, and there are alternative sugar methods. I accidentally used regular coffee the first time and it did not work at all therefore it may be safe to assume that unless the cocoa powder is INSTANT it may not work at all.
sandra cunningham 1/3 sugar, 1/3 room temperature water, 1/3 instant coffee. When done, I put 3 tablespoons on the bottom of a cup than half a cup of almond milk and three tablespoons of the coffee cream on top of the milk to make the cup feel full. It was so yummy =) I also shared it with three people. If you enjoy milk though I would 3/4 of a cup of milk because half a cup didn’t even come close to filling up majority of the cup.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
Thank you for confirming my mishearing of 'Blinded By The Light.' I am not alone.
I thought it was douche too
emmymadeinjapan 🐉❤️🕊🖖🏽
I always hear "douche" too. I always sing "douche" also.
🎵 Blinded by the light, wrapped up like a douche, another b0ner in the night 🎶
Emmy, I genuinely enjoy your videos! Thank you for all your effort and I hope you keep them coming. 😃
We have been making "cappuccino" this way in Egypt forever. You can also just stick the froth in a mason jar and put it in the freezer and just spoon it out as needed. It never fully hardens which makes it easy to spoon out as needed.
How do you make it? Is it a topping for the regular coffee?
Thank you for sharing your comment. I can't wait to try it!!! 😋👍
We do this in Brazil too
Wow! Thanks for the tip!
Gross
A few tips:
1. go with 1/4 cup of instant coffee, its less bitter.
2. go with decaf, this way you can eat it late at night w/dessert and not lay awake all night afterwards.
3. the night before (or a few hrs before) melt the sugar in 1/2 a cup of hot water, then sit that in your fridge until its super cold (placed mine in the back of my fridge where its the coldest). Use this 1/2 cup of cold sweet water in place of your water/sugar you would normally. This keeps the whipped topping super smooth, with zero grainy-ness to it.
4. I also used half the amount of sugar too, it turned out great, not too sweet, not to bitter, and super smooth.
Mike Rice Thanks !! I have both the regular and decaf in that brand. Going to try it using your suggestions. I was just thinking how a late night "ice cream" snack would keep me awake. That's why I have both; sometimes I want a cuppa late at night, but still wanna sleep. Much appreciated!
@@katherinehall1967 Idk if you like chocolate or if you can eat it, but if you do/can you could fold in some dark or milk chocolate chips after it's made (I prefer dark chocolate) and before you freeze it (if that's what you do with it. I do, makes a good "ice cream" type dessert) or just refrigerate it, and when hot milk is added it makes a delicious mocha
Mike Rice great tips! Definitely will use decaf for the kids. I was thinking I’d melt the sugar first as well. 👍
😭😭😭😭😭😭😭😭thank you I love baking but I’m just not that good at the frosting, gotta try this!!!
Thank u mike for ur great tips. Really appreciate it. Gonna give it a try.
You have no idea how much I enjoyed this video! When I was very young, my mum would sometimes sit and mix a spoon full of instant coffee and a tiny bit of water. She would do it by hand and she would do it for a very long time. She called it “muckalica”, which in my language means “stirred thingie”. She said it makes her coffee fluffy, but I was too young to understand it and I don’t remember what the end result tasted or looked like. She died when I was young, so she never taught me how to do it or properly explain it. I tried doing it myself to see what’s special about it, but never understood the point. To be fair I don’t think I ever mixed it for long enough to experience the foam creating so I just ended up
with stirred coffee 😂 Eventually, I just concluded that sitting and stirring the coffee grounds was her way of relaxing... 🤷🏻♀️ Watching this video solved one of my childhood mysteries 😁 Thank you for making it 🤗🤗
Awwh this was so beautiful to read. May god rest her beautiful soul!
Now this is an amazing story. I am so happy for you.
Awww haha that's awesome :) It must feel so nice to learn something new about your mum now
th-cam.com/video/RW-9T-v0hcA/w-d-xo.html
this seemed pretty close to your description, though, this one adds hot milk as well.
I’m so happy for you. 💕💕 ugh my heart
emmy was on this trend b4 it became popular on tiktok 😂😭
True, but the guy that coined the name dalgona coffee popularized it late last year
Its trend now. But ita really old recipe in brazil
dawndishsoap yah
@@tinapaytinapay dalgona is a candy thats just whipped coffee
@@1bupr0f3n yeah, no shit. The guy who first called it "dalgona coffee" saw it from a whipped coffee vendor in Macau and called it that because it reminded him of dalgona. This scene was from a korean show "Stars Top Fun-Staurant"
Out of curiosity I used a brulee torch on this to see if it would toast up like meringue and to my surprise it did (sort of) It got a crispy skin on it like a fire roasted marshmallow!
Oh gosh, you're genius! 😊
Wow! I adore toasted marshmallow. Burnt sugar.
Thanks! I was wondering what would happen!
Thanks! I was wondering about that.
I wondered about that too! I was thinking it was the egg protein that gets toasted but looks like the sugar does too!
I find this so interesting. When making instant coffee, my dad would wisk the sugar & coffee with just a bit of water in his cup before adding the hot water. He didn't use dairy & this would produce a nice crema on top. Now i know why, thanks.
animerlon I had just commented this! I have been doing this for years and never knew it was a thing! Apparently a lot of people do it! Hahaha I thought I was special 😂😂
lol....I use to do the same when i drank instant coffee...
my parents do/did the same.
I do this!
My dad does the same.
It is also a normal thing in Mozambique.
We have always made this in Brazil and we call it Creamy Coffee. We freeze it and use a few spoons of this cream to add in hot milk. It tastes great!
Same here in India!!!
Coffee ice cream?!!
Can you make this with anything else? Flavor?
@@CandycaneBeyond lol.... kinda... the thing is that this mixture never freezes, but it keeps it from falling apart for a very long time.
@@CandycaneBeyond uhm not sure.. never tried with anything else before.
came back to this vid after dalgona coffee blew up. emmy the og
Same
Same
ASMR
As a lactose intolerant person, I am rejoicing so hard right now. And adding instant coffee to my grocery list.
Emma used the best one.
Ikr
Best instant coffee is Starbucks via, but it’s expensive and not sure if it would work. Then there is Juan Valdez, that’s also sooo good. Cafe Bustelo has a good instant coffee as well. The brand she used is equally as bad as Folgers, pretty much anything else is better in my opinion.
Same here
I feel you somuch
This is also really popular in Brazil. You can add more instant coffee to the recipe and use it as a mixture to be added to hot milk for some easy cream coffee
Can i do It with out sugar?
@@saborfrancias She explained in the video that you can skip the sugar. I'm trying it tomorrow.
@@saborfrancias yes
Matheus Teixeira cream coffee??? brazil here I come!
Yes!
It's one of the many ways we drink instant coffee in Greece.You add 2 tbs of coffee, 2 tbs of sugar and 1 tbs of water in a cup, whip it with a spoon until it forms a smooth cream and gradually add hot water. Soooooo yummy!
Georgia Dalakas is this also a Vietnamese coffee?
@@aishabeck no, vietnamese coffee is not foamy. It's very strong almost like espresso
That is going on my try list, yum!
@@aishabeck no. That has condensed milk.
Georgia Dalakas I'm going to be trying that tonight!
I have instant Taster's Choice decaf house blend coffee, powdered sugar, an electric mixer and cold water with ice. I want to give this a shot.
Edit: I just made it! It works well using powdered sugar too. The texture is super smooth with no grainy bits. It took me longer to get to the thickness though (more like 7 minutes) but my mixer does not have a whisk attachment. I used regular beaters, the highest speed setting and held down the TURBO button on my Rival electric mixer. I hand mixed for at least a minute first to wet the powdered sugar so powdered sugar wouldn't fly all over with the fast turbo mixing. Also, the mass measurements were more appropriate for powdered sugar. 200 grams of powdered sugar takes up more volume than granulated sugar (it was a little over 1.5 cups of powdered sugar on my measuring cup)
It is delicious. I can't believe this is dairy and egg free. 🙂 Thanks!
ABSOLUTELY AMAZING😍
This “foam” is what makes the famous Greek frappe, add some water, milk, and ice to taste, and voila you’ve got a frappe :)
Could you explain ? Is the foam the base for the frappe? Or do you blend all of it together ?
aura you add like two tablespoons of the freeze dried coffee crystals and however much sugar you like. Then little water so it kind looks like mud in the bottom of the glass. At home Greeks normally use a handheld milk frother to whip up the coffee and sugar. You whip it and after it’s fluffy add ice and water for about 90% of the glass full then top of with frothy milk.
@@ardk1260 Thank you !!!
I didn't understand how you made it 🙈 my English isn't great 🙈
It’s so good too. As soon as I saw the instant coffee she was using I immediately thought about the frappes I use to make lol
Emmy :having fun in her kitchen
Me a pastry chef : taking notes for future desserts
you're definitely going to make something amazing!!
Seriously
LEGIT! HAHAHAHA
X2
Exactly 😂😂 me too
20gr instant coffee
200gr sugar
160ml icy cold water
Whisk for 2-3 minutes in high speed
Thanks!
Thank you 😊
Thank youuuuuu
Thanks! She talks too much. Lol
@@cindy_9154 OMG YES!!
My boyfriend's favorite dessert is tiramisu. It's what I make for his birthday instead of a cake and I think this might be actually quite a cool thing to put on top of the dessert, so I'm gonna wow him with it this year :D
i was thinking making this for a tiramisu cake! did you succeed?
@@monicapetitebonita218 I'll tell you in August 😁
Tips, make sure the foam isn’t too strong with coffee because it can be a little overpowering
omg we’re getting closer
It's August guys
My grandma used to make this here in Brazil, since more then 30 yeras ago, it is quite known and used. If you store it in the freezer, it tastes even better, awesome to make instant ice mocha, etc!
My family is brazilian and I’ve never heard of it
I was just about to ask about the freezer! Definitely going to try this, maybe with icing sugar to combat the graininess, or sweetener if on keto! Looks amazing!!
@@mog-gyveroneill2500 It works with maple syrup, so no graininess :)
Several Brazilians here, have said they make coffee that way too and someone from Egypt said they make their "cappucinos" this way and will put the foam in a mason jar in the freezer and spoon it into coffee when needed because it never fully freezes! 👌🏻🤗
Share a recipe!
Imagine toping this over Chris Morocco's easiest chocolate cake.
Ultimate cheap and easy cake.
What's the recipe
@@rhondastewart5490 th-cam.com/video/5Ts9aGTzAV8/w-d-xo.html
Lost me at lots of sugar aka health problems.
Brian L add a sweetener of your choice then! That’s what I’m doing. Probably going to use Lakanto, maybe with a little Allulose
Brian L she said you can make it without the sugar
20 grams or about 1/3 cup instant coffee crystals, 200 grams or about 1 cup granulated sugar, 160 ml of ice cold water
put all in mixer and mix at high speed for about 3 minutes total until thickened.
How much water is that?
Kanna instant coffee is airy and light. Dont confuse it with sugar.
Jamie MAC13 it’s about 2/3 cups
@@shark13ish it's about 0,16 liter
Jamie MAC13 about this much 🤏🏼
Loved this! My mom is Gambian and would show me this though she’d do it by hand and tell me she’d do it when it wasn’t worth wasting creamer in her coffee. It’s so nice to see something like this and know that my culture can be included for once in a video (even if not directly) by one of my favorite youtubers! ❤️
oh god I just tried it 5 minutes ago and IT'S AMAZZIIIIING 😁 thank you soo much ☺️ my mother can't eat dairy and eggs, is a huge coffee lover, I will suprise her with it 🤩
Got engaged today, and despite it being 2am, I'm far too excited to sleep, so Emmy binge it is!
Elizabeth Hinkle congratulations!!
Congrats! God bless you and future hubby!
Congratulations!
Congrats!!!
Elizabeth Hinkle congrats. Hope no narcissist involved. Best to you. 🙏🏼
Here in Brazil, it's Creamy coffee. You make this recipe and put in the freezer. For drinking, just put a teaspoon of this cream in a cup with hot milk and mix it . It's just delicious!
Sounds delicious
@@MrsErickaJones Yeah! Try it if you make this recipe 😉
Need to try that
Joice Lopes You make it exactly like this in Brazil? It would make sense since in Cuba we make similar things like these.
This is interesting because in Libya we have the same thing, we call it “nescafe” and it’s prepared the same way. It’s like an easier less complex version of cappuccino lol.
I made this two days ago, and while I didn't care for the result, it was cool to see the foaming up in action. The result (I used Nescafe Classico) was a velvety foam that had some sweetness and a VERY pronounced coffee flavor and a degree of bitterness. The taste stuck in my mouth for hours. There was some, but not a lot, of undisolved sugar in the foam.
The recipe in the video makes between 7 and 8 cups of foam. Here is the recipe, in US measurements:
20 grams coffee crystals (3 level tablespoons and 1 level teaspoon)
200 grams sugar (1 cup granulated or 1.6 cups powdered)
160 ml ice cold water (5.4 fluid ounces) (2/3 cup)
I put a third of it in the freezer, a third in the fridge, and left the final third sitting out. The foam sitting out lasted a few hours, but then began to liquify; much of it was coffee after five hours. The fridge batch thickend a bit in the cold, and I only noticed a slight liquification the next morning. The freezer batch thicken considerably into what I would imagine air-puffed ice cream might be like and as of the next morning there was still no sign of liquification.
I didn't try the recipe using confectioner's sugar, as I didn't care for the taste of the foam, despite being a coffee lover.
I'm thinking if the bitterness has anything to do with nescafe classic in particular because i never like that type whereas nescafe gold tastes gr8 🧐🧐
@@sparkydoodle96 You're probably right. However, where I live the Gold is more than double the cost of the Classic. Still, perhaps I'll give it a try.
@@bennett8535 same here lol i guess nescafe knows classic is crap too 😂😂 good thing I'm not a big fan of coffee so i can make them last hahah
I put half mine in the fridge, half in the freezer. They both started to liquefy at the bottom after a few hours, but I was able to whip them back up
Thank you for that detailed response after trying the recipe.
One always wants to have an opinion before you try it for yourself.
That was so incredibly detailed, best review ever
😊
I’m South Asian and this is how we make coffee! We mix the “batter” into milk. It makes a lovely latte, really creamy and full-bodied. Though the third ingredient for us is not water, it’s a couple of drops of milk - though I suppose it doesn’t matter so much.
Exactly. It's nothing new
Is the coffee cold?
Which country? I really want to taste it
Piyu Sarkar Alright calm down, Piyu. People are allowed to be excited by things that are new to them.
@@alishavanheek we mix it with slightly warm or just the warm milk....actually its up to you how you like your coffee.
I remember back in the 80's we use to do that to get the foam in instant coffee - 1 tea spoon instant coffee - 2 tea spoon sugar - 1 tea spoon water - mix with tea spoon for long time till it thickens then pour boiling water and milk or cream as u would do regular cup of coffee. the foam would rise from the bottom and was sooo yum :)
I still do this everyday
I've never heard of this. Thank you for sharing
Yumm!
I thought that's how coffee is always made.
I'm grabbing my favorite mug now. thank you for this 🧡
Me: That looks delicious
also me: I want to make it but I don't have a mixer.
*Looks at coffee*
*Looks at sugar*
*Looks at whisk*
also also me: Welp if you want something you gotta work hard.
*starts whipping by hand*
No joke I whipped it by hand and put it on my hot cocoa ☕👌👌
How was it?
You can put it in a jar and shake hard
I admire your dedication.
I really wanna know how long that took you
@@satanno2790 It took me about 8 mins or more. I really didn't time myself I kind of just kept whipping it. I took about 5-10 seconds of break when my arms got tired and eventually I got it whipped.😊😊
Emmy, it’s so impossible not to like you, I’m not even gonna try! You’re so much fun to watch - curious, enthusiastic, welcoming, and joyful. I can’t wait to try this recipe to see what I can create with it. Super fun!
I was certain you were going to be using aquafaba and then you said “water” and my jaw dropped! Lol amazing!!!! Can’t wait to try this!!!!
Amanda Rae sameee! And I hate aquafaba 😭
Me too! I was so convinced it was going to be aquafaba!
oh! I thought everyone made coffee this way. Guess not. Interesting. :)
Me too! I was like, aquafaba is a mainstream thing now, maybe 5 years ago it would have been magic. But I was bamboozled.
Same!
I've been having anxiety and insomnia for the last few days and Everytime I put on Emmy I feel myself get calmer, and my eyes droop and my body relax until I can't hold my eyes open anymore.
Then when I wake up I rewatch cuz what the heck I missed the video
I've used her videos more than once for this purpose.
I fall asleep to Emmy too! She’s the best!
Sleep tight!
Just dont eat to much coffee creme
That is so sweet!
Emmy that’s a jail/prison thing. When we were in jail we used to whip up the sugar and freeze dried coffee from commissary with a little little bit of water. I’m talking whip it for like 5-10 min. Once we had a froth we would add hot water down the side of our canteen cups. We called it Rikers Island Cappuccino.
My 14 year old daughter and 3 old son made this yesterday with decaf instant coffee and it turned out so well! I made it today but added my own twist of adding 1/3 cup.cocoa powder to it and it's amazing!!
Becky Stark that sounds super yummy! Thanks for sharing.
I added dark chocolate chips to mine, froze it and ate it like ice cry. I'll have to make it with cocoa powder next time. Sounds amazing. I'm excited.
Did you add sugar and coffee too or just cocoa?
I’m gonna try this , That’s a Very good idea , I might like them cuz this version, I never liked ..
I tried that because my son found it too bitter and I thought the cocoa was a great idea, but it won't beat up into a foam when there is cocoa. I'm curious if you did anything else different when you added the cocoa?
*looks at instant coffee*
*looks at sugar*
*looks at mixer*
Here we go boys
sugar overdose or are you busy licking out the bowl?
Yee yee moment
@@simonj48 b o t h
Instructions unclear. Got my d stuck in the mixer!
Anonymous 😂
I made it with 1/4 the sugar, and it worked beautifully!!
I guess Emmy should also try the chickpea whipped cream...
I think this cofee foem has much better consistency, thicker and more creamy 😀
It sure looks luscious, however I want Emmy to try the Chickpea whipped cream just for the uniqueness of it as this channel all about unique things, anyways I highly doubt if Emmy will read this comment..
Aneesh Mullangath chickpea/aquafaba whipped cream is so delicious 😋
Yess
Aquafaba whipped cream!!! And do a freezing test to see if it freezes & stays stable!
I said whip it
Into shape
Shape it up
Get straight
Go forward
Move ahead
It's not too late
To whip it
Whip it good .
Thank you Emmy ❤️
If a problem comes along you must whip it😂
Try to detect it
It's not too late
Devo for the win
Noice! 😁
Emmy has the same quality Jennifer Garner has, it's just instant calming friendliness.
Stephanie Pike I thought the same thing!!!!!!! Love the timber of her voice!!!
Yes omg so much!!
Thank you for identifying that feeling, I knew she reminded me of someone.
Its that nonthreatening beautiful girl next door sweetness. Its a lovely quality to have.
THAT'S WHO SHE REMINDS ME OF THANK YOU
This is essentially how I was taught to make the foam for Cuban coffee by my grandmother 😊 I don’t whip it all the way up to foam but I could if I kept going!
This coffee cream in the twinkies.
I came here just to add this comment! (thanks for beating me to it) 🙇♂️
YES.
Literally genius.
You.... Might just have something
Tailynn Toddley yuuuuuus
I feel like this is perfect for vegan desserts. Especially if you add some cinnamon, nutmeg, vanilla or even something like rum or brandy.
Right😊😊 I'm going to freeze mine and eat it like ice cream!
I’m vegan and will be making this tomorrow, so excited 🤩
My husband is from El Salvador and he said that when he was younger, his grandma taught him how to make this. She said that this was very common during the war. So he taught me how to make it and it's so much fun. You can also freeze it.
I love that u lirerallt explaining whats behind that ability of it can become whip creams
Literally anything you post, is the best because of your soothing nature 😭💛
I can play her videos when I have trouble sleeping and she is better than any lullaby or sound machine 😄
Kirs Tron She really is! I’m so glad to know I’m not the only one who feels like that 🥰
Ayries she’s so stinking cute
snoopity doopity Like really 🥺💓
i learned this is a science of cooking class i took in college ,I freeze them in molds to make icepops
Ooh! I bet it would be great to freeze for cubes to put in ice coffee
@@ollyoxenfrey5417 ooh, that sounds so yummy!!
That sounds delightful!!
Is it good?
Does it separate after standing for a few minutes or hours at room temp. Like how she put them on her brownies.
emmy sound so enthused when talking about the bubbles, particles, and bonds between them. emmy pls do my organic chemistry homework 😂😂
I tried out this recipe and I'm so delighted to say it completely works!!! The stirring was strenuous cuz I was using a hand mixer but it worked out in the end!!
we call that "cold nescafe" its served in all bars and coffee shops... you "whip" nescafe, decorate the sides of a glass cup with liquid chocolate topping, then pour half of it and then you fill the rest with cold milk and then you decorate the top with the same liquid chocolate topping and put drinking straw... its older than me around here :)
Where are u from? Just curious 😊 I've never heard of this before but sounds yummy😉
@@jenniegillock8667 i am from Macedonia but its well known drink around the whole Balkan (its something like frape with more foam)... yeah its delicious, was drinking it allot in the past, now i like hot instant coffee more :)
@anders damin originally you put hot milk on dark chocolate and use that as a topping and decoration but yeah lately they are using chocolate syrup...
Oooh, wow! That sounds so yummy and perfect for summer!
Само што спомна “cold nescafe” одма помислив на Балкан но не беф сигурна. Македонци се ептен ретки на TH-cam😅
I discovered this as Indian coffee.
All you do is had this mix in a mug and mix it with hot milk ✨✨ and you get an awesome cappuccino!
Good bless Indian !!! I love this coffee 😃😃😃
This is how they make frappe in Greece, it's a pretty common style of coffee in the Mediterranean
Ariana Giokas that’s so cool! i wondered why they were so different from UK frappes
I live in South Africa, I've been making coffee like this for 25 years.
So, every country in the world has known about this for ages, except the States?? I feel like such a n00b. ❤️
ElveeKaye same
@@ElveeKaye the U.S is late with everything tbh
ayesha ab, I’m also from SA lol. I was always taught to stir and stir my coffee until it foams.
Ha ha same here. Been doing coffee like this for as long as I can remember.
From S.A as well 🇿🇦
I see Emmy, I click.
I see coffee, I click click click.
Yass
😂 😂 😝
Why is my cursor shaking? I dont want my cursor shaking!
yes
Click click zoom
I folded in some dark chocolate chips before I froze it and it made an amazing mocha when I added some hot milk to my cup. It tastes better straight from the freezer with the dark chocolate in it. I love coffee and dark chocolate together! It's the best!
Jasmine Luna that sounds SO good!!
@@hollycampbell3566 it is. I hope you try it if you haven't already. I also tried it with a touch of hazelnut creamer and then folded in some finely chopped hazelnuts and that was pretty awesome as well. There's so much you could do with this. Can't wait to try more variations.
It looks so glossy, and perfect for me because I’m lactose intolerant
Ooooooooooooo my!!!! i just made this and topped off a fresh cup of coffee with it. Soooooooooo yummy! i can imagine this as a type of frosting on a cake or cupcakes! 😋 how well does this stand up over time?? thank you so much emmy!! 👍
My guess when I clicked on this video was that it was going to be aquafaba with instant coffee and sugar.
When it was just water, sugar and coffee, and I became very intrigued.
Nicholas Miller I thought the same and was like ‘please don’t say you use chickpea water!’ lol
What is aquafaba?
@@donutchan8114 - It's liquid you find in canned beans. It can be used as a vegan substitute for egg whites. It whips into a thick meringue-like foam.
We call that coffee Nescafe Blend 43 here in Australia. Amazing how they call it something totally different, yet exactly the same jar, label, everything but one name is different. I love how easy it was to make a beautiful whipped topping.
Same here in Uganda
@@Elubial wow, am I sad that I find these things fascinating? 😀🤣 because I really do.
@@jimajams7080 NO!! I am so intrigued by this comment😂😂
Nescafe is the brand, in Italy we have a dozen brands that produce it but abroad Nescafee is definitely the easiest to find.
I'm in the UK and didn't realise Nescafe was found all over the world, I think that's really cool, I wish other brands would take note as there's so many food/snacks from other countries that i'd like to try that I can't get here!
That smile at the 6:02 mark could light up the darkest room
Aww...shucks.😊
Ikr, mom's so adorable 🥺
I just love the look on her face. She looks like a 2yr old who just discovered something. Love her sense of wonder💓💓💓
I was the same way when I did it the other night. This legitimately works!
@Altoid Bazingá I wish you happiness and joy, I wish you strength to overcome every depressing thought/feeling
5:52
Wait, she didn’t use the internet to research, she used a real book?!?! 😱
Awesome comment!!
zoomer alert
She's an OG
😂
Allison Holly Lol! Yes. The library is back in play!! 😉
Can you try this with other flavors? Like freeze dried strawberry powder.
I'd love to know if a vanilla or chocolate version works too!
Great idea!
Was wondering this too. Like...can you use cocoa powder? Or fold in other flavors. Maybe use karo syrup for the emulsifier and use other flavors...
Im going to do it with Matcha powder!
Kira V. Katko can you update us on if it works? I’d love to know!
This looks like it would be yummy as a triffle, with lady fingers and chocolate curls!
And beef sauteed with peas and onions
Or maybe folded into cake batter or a custard pie.
My sister in law found out from Alton Brown, that for every 6 tbs of instant coffee, you should add a quarter teaspoon of salt. We added a half a tsp and you can really taste the sweetness. 😁
He is the King 👑
When you showed the 6 hours later my jaw hit the floor. This is a game changer.
Chet S mine too! The possibilities are exciting to think about!
YAAAAAS Harold McGee. He's the godfather of modern food science. We had to read parts of it for culinary school.
"Except my piping bag has a fart in it." I'm subscribing just for that.
😂😂😂
I've already been subbed for ages but the fart in my piping bag cracked me up!
@Ann Tinnin The douche part is what made me subscribe too
lol
Ashley Sanchez me too ! She is great !
I was going to comment on that too.
So good!! I'm from Argentina and used to do that to my coffee in the mornings, you whip it with a little of water in your cup and then you pour the rest of the water, a thick layer of this foam would stay on top of the coffee, yum! ♥
My husband did this with a cup and spoon for his coffee in Tunisia.
This is also how I do it.
Same here ✨
Im tunisian as well and my grandma does this all the time!
It’s so cute how she’s just as excited by the science behind it as she is by the recipe/process itself!!! HAHAHAHA
It is so cute how you're so excited by her excitement haha
Similar to Good Eats!! The best cooking show on Earth because of the science and creative curiosity
My mom makes this from time to time. She calls it "cafe batido" or "whipped coffee". It's real nice, specially with Valdez coffee.
This is a great way to help use up my instant coffee! I only keep it around to add to brownies. I'm glad I can use it for this too
Nescafe is my favorite coffee.
I'm from Serbia. Here we make this coffee a bit differently, cold one. In a glass put sip or two of water. One teaspoon of nescafe and one teaspoon of sugar (but you don't need too if you like unsweetened coffee, but sugar definitely helps). And now I'm not sure the English name for this device (I think it's milk frother) looks like a tiny mixer. With it you mix the ingredients in the glass, it should make the cream at least 1/3 of the glass and then pour some cold milk or cold water if you don't like your coffee with milk. I drink it with the straw. 👌👌👌
Hope you try it. Please let me know how you like it. 😊
I'm no food scientist, but since the coffe has oil in it (diterpenes), it must act like the emulsifier...in a sense you've made coffee mayonaise of a sort(?)
Coffee-mayonaise..... why does that sound both so good and so bad at the same time?
Stephen Steinhauer you wouldn’t mix coffee and mayonnaise in a daily basis, ...right?
Stephen Steinhauer I have made coffee-flavored mayo on a whim (light, not strong, using instant coffee crystals mixed into prepared mayo) and it was pretty good. I thought it would make a nice condiment for a sandwich.
👀👀👀👀👀coffee mayo does NOT have the same affect as coffee whipped cream... ijs.
Yes, it's the oils in the coffee, a bit like how espresso has crema on top due to the pressure used to brew it, only this way it's the beater pushing air into it.
That would have probably been good in the twinkies
OH HELL YES!!!!! Now I have to check Ebay for a twinkie maker!
And use banana bread dough.
In a chocolate Twinkie!
I came here to say this! I am making an angel food cake "log" and filling it with this this week!!!
Just finished making this, it worked perfectly! The mix was quite bitter but my coffee granules were old however. Definitely recommend using less then 20g of coffee.
"Go heat sadaqa moss."
"Eat the duck you mom's."
Thanks closed captioning. You never let me down.
:D
🤣🤣🤣🤣🤣🤣
😆
😂
LMFAOO!!!!!!
😂🤣😭
Ah yes foamed things in food and drink, my grandmother hated them. Called them a scam since air is free and "you pay more" because "they" put air in 'it"
Love this.
Wow... Imagine letting go of yummyness because of greed
Lol this makes me think of my mother, who completely ruined yoplait whips for me by pointing out that they're EXACTLY the same as the normal yogurt, and the same price, but mixed half and half with air so your paying twice as much by weight.
...Made me think, TBH.
@@adiposeNarnian She would be right though, mothers do know best.
@@SilverishKitten I'll have my yummy without added air ty.
My father did this in a mug in the late 90s. I miss him.
:(
This is awesome I'd love to see a part 2 where you try dissolving the sugar in the water first and maybe grind up some of the coffee granules finer.? What if you added some of the chickpeas whipped cream to make it creamier? So many ideas. Thanks for the upload.
I never heard anyone use the word “thickening” so my first instinct was to think about how Mike Tyson would pronounce sickening and that made me smile
Yo that dreth ith thickening, Queen, yath!
lol
The first thing i heard is *"the plot os thiccening"*
Holy shit, are you not from earth? You’ve never heard that word before? My god!
K Conrad please tell me that’s satire
“DOUCHE, DOUCHE, DOUCHE.” - Emmy 2020
I love the accidentally vegan recipes! I was prepared for this to be aquafaba
I thought if aquafaba too when I saw this!
Ciara1211 aquafaba? May i ask what that is?
@@Ankie3011 It's the liquid out of a can of chickpeas
Same. :D I made meringues for Christmas and realized you can make fantastic marshmallow fluff from aqua faba. 😍
Yep. Same here!
Working as a barista, the best part of this is the recipe is very forgiving on ratio, I've made this with equal parts each ingredient ie. 1 Tbsp coffee, 1 Tbsp hot water, 1 Tbsp sugar.
I’m just gonna say this.... Asian Oprah with the voice of Jennifer Garner.
JENNIFER GARNER!! I couldn't place it!! That's it.
Omg that’s her voice!
I would rather bang this version of oprah
Andy T lolol
You know what-
Me before this video: Yummy yummy
Me after this video: Well, essentially foams are a combination of air bubbles and water. They are two opposing densities, water is denser and the air bubbles are less dense. So the air bubbles float to the surface and pop. Besides using stabilisers to prevent the bubble from popping, you can also stabilize the interface or where the bubbles meet.
Lol
Yay, Science!
lol. good stuff
i watched this to kill some time before work and realized how easy it was and so here i am enjoying it on top of some leftover banana pancakes before work lol thanks for the awesome recipe
I made this recipe and it came out as delightful as she made it seem on the video. My husband is in love with it
"Never trust a skinny cook" never knew Emmy. :)
I love your constant excitement in everything you do on this channel! I hope after college I will find a career where I will be just as excited and happy!
I am an Indian my mother n every single person perform this everyday to make a tasty coffee
I made this and halved the recipe. I didn't want to spend $8 on a big jar of instant coffee I'm never going to drink. I found a small box of Nescafe Taster's Choice in 16 individual packets for $3. Way better for an experiment. I also microwaved the water added the sugar and stirred til it was melted then chilled it to avoid the graininess. Mechanically speaking it worked. I don't have a KA standmixer so I used a cheapy hand mixer and it did the job! It DID mousse up nicely however the burned coffee taste of instant coffee was VERY pronounced. I experimented further and you CAN add cocoa powder without losing the foam. I also added more sugar to balance out the cocoa but the coffee was overpowering. For context, I love eating chocolate covered espesso beans. I'll try to find a weaker instant coffee, maybe that's the key for me. But I do think it was a success!
Nomnomnom! I used to use this on a coffee and walnut cake for my Grandad, it's so versatile!
Liz Ashton can coffee grounds be used instead?!?
Alexandria Lockwood hell no
Can you please post the receipt for coffee and walnut cake thanks
Alexandria Lockwood no, you will need instant coffee crystals, not powder or grounds.
I come for the cooking. I stay for the tangential side stories.
I’ve been seeing this popping up all over the internet and I’m loving it!!! Anything coffee is 👍🏼 for me
"coffee and chocolate are such good friends"🥺🥺my heart melted she could have said good pairing/combination but no of course emmy says friends
"My piping bag has a fart in it"
I actually learned how to make this in county jail. That call it whip and it’s pretty awesome
No Joke me too!!!
The consistency reminds me of the 'pudding frosting' my mom used to make. It was just instant pudding mixed with cool whip 🤔
If you mix canned frosting with cool whip you get a moussey texture too
We use that for jello cakes.
We make a trifle with two (or four) chocolate cakes, with instant pudding mixed with corn syrup based whipped cream (it's actually delicious) between the layers of cakes, and on top of the highest cake, or sometimes on each layer, then topped with chocolate wafer cookies crumbled on the top of the frosting - everyone of all ages and tastes loves it. Sometimes the frosting will be vanilla, sometimes chocolate, sometimes each layer will be different. We've also taken it out of the trifle dish and made it like a two or four layered chocolate cake but used that same recipe as frosting, vanilla inside, chocolate outside plus all around, and chocolate wafer cookie crumbles on top of the frosting on every level of the trifle cake.
And my family has gourmet bakers who make some amazing things so it's pretty cool how much everyone likes this - it might be because the actual cake part is really good, the cookies are delicious, but truly the pudding whipped cream mixture makes a nice frosting.
It's awesome! I just did it and I'm in love. It is super sweet but at the same time coffe bitter - excellent for coffee topping and now I'm making tiramisu with it! My mum and brother were really surprised
So many questions: can it be cooked like a meringue? , What does it taste like on-top of coffee and does it melt?, What is the sugar free version like? , Can you use cocoa powder for a chocolate version?
Ahh! So many thoughts?
I want to know that too what if I don't want to use all that sugar? What if I only wanting this half? And my thoughts on your cocoa powder would be that it would be to find Maybe I don't know if the crystals have anything to do with it. Those are questions for emmymade.
Hey so to answer some of your questions, yes you can use less sugar if you don't it to be too sweet. I use a coffee:sugar:water 1:1:1 ratio and it's pretty good too. (then I guess you can use no sugar if you want) Also, you can use that mousse to mix with some milk (any type) to make it a cappuccino. In that case, yes it will melt and create a tiny foam layer on top of the drink. Hope this helped! :))
I only use 1/3 of the sugar, water and coffee and it turned out really tasty and looks exactly the same! I added two tablespoons of it to a cup and then half a cup of hot almond milk or as much as you like and I left some space on the top to add two to three more tablespoons of the coffee cream and it did not melt, you can even store it away and it can last you for almost a week. For the sugar free version just look up how to do sugar free merengue, and there are alternative sugar methods. I accidentally used regular coffee the first time and it did not work at all therefore it may be safe to assume that unless the cocoa powder is INSTANT it may not work at all.
@@yeilyn24 exact measurements of your ratio if possible.Thank you
sandra cunningham 1/3 sugar, 1/3 room temperature water, 1/3 instant coffee. When done, I put 3 tablespoons on the bottom of a cup than half a cup of almond milk and three tablespoons of the coffee cream on top of the milk to make the cup feel full. It was so yummy =) I also shared it with three people. If you enjoy milk though I would 3/4 of a cup of milk because half a cup didn’t even come close to filling up majority of the cup.