For the love of coffee

Let’s be honest: nothing beats that first sip of coffee after you wake up, when you are barely human and certainly not sociable yet.

Later in the day, another cup often becomes necessary to keep you going while your schedule fills up with work, school runs or sports activities. Coffee simply makes busy days a little better.

So why not get creative with the way you make it?

For avid coffee lovers, here are a few simple recipe ideas guaranteed to make your favourite cup even better.

Caramel iced coffee (recipe by https://www.nescafe.com/za)

Ingredients:

• 1 tsp NESCAFÉ® Classic
• 60ml hot water (about 80°C)
• 150ml milk
• 8–10 ice cubes
• 1 tsp caramel syrup
• Whipped cream and caramel sauce (optional)

Method:

• Mix the NESCAFÉ® Classic with 60ml hot water heated to about 80°C.
• Add the caramel syrup and stir well until combined.
• Fill a tall glass with ice cubes.
• Pour the milk and coffee over the ice.
• Top with whipped cream if desired.
• Drizzle caramel sauce over the cream for extra flavour.

Coffee semifreddo (recipe by https://www.bbcgoodfood.com/)

Ingredients:

• 1 tbsp instant coffee
• 1 tbsp Tia Maria or brandy
• 4 large eggs, separated
• 100g golden caster sugar
• 300ml double cream
• 100g honeycomb Toblerone, finely chopped
• Dark chocolate curls, to decorate

Method:

• Lightly oil and line a 1-litre loaf tin with cling film.
• In a bowl, mix the coffee, Tia Maria or brandy, egg yolks and sugar until the coffee dissolves.
• Beat the egg whites until stiff using an electric whisk.
• Beat the egg yolk mixture until thick and leaving a trail.
• Whip the cream in a separate bowl until it holds its shape.
• Fold the cream into the coffee mixture, then gently fold in the egg whites.
• Stir in the chopped Toblerone and spoon the mixture into the prepared tin.
• Cover lightly with cling film and freeze. Once frozen, wrap in foil. It will keep for up to six weeks.
• To serve, turn out onto a platter, remove the cling film and decorate with chocolate curls.

Coffee milkshake (recipe by https://www.nescafe.com/za)

Ingredients

• 2 tsp NESCAFÉ® Classic
• 60ml hot water (about 80°C)
• 100ml milk of your choice
• 3 scoops vanilla ice cream
• 1 banana, diced
• ¼ tsp ground cinnamon
• Chocolate shavings
• Whipped cream

Method:

• Stir the NESCAFÉ® Classic with 60ml hot water in a jug.
• Add the diced banana to a blender.
• Pour in the coffee, milk and ice cream.
• Blend until smooth.
• Pour the milkshake into a glass.
• Top with whipped cream and decorate with chocolate shavings and a sprinkle of cinnamon before serving.

Coffee cupcakes (https://www.bbcgoodfood.com/)

Ingredients:

• 140g golden caster sugar
• 140g butter, softened
• 3 large eggs
• 140g self-raising flour
• 2 tbsp instant espresso mixed with 1 tbsp water
• Chocolate-coated coffee beans, to decorate (optional)

For the icing:

• 200g butter, softened
• 200g icing sugar
• 2 tsp instant espresso mixed with 1 tbsp water
• 50g plain chocolate, melted

Method:

• Heat the oven to 170°C (150°C fan) or gas mark 3. Line 18 holes in two bun tins with cake cases.
• Beat the sugar and butter together until light and creamy.
• Beat in the eggs one at a time, adding 1 tbsp flour with each egg.
• Stir in the remaining flour and the espresso mixture.
• Spoon the batter into the cake cases. Bake for about 17 minutes, swapping the trays after 12 minutes. Cool on a wire rack.
• For the icing, beat the butter until pale. Gradually add the icing sugar, then beat in the espresso mixture and melted chocolate.
• Once the cupcakes are completely cool, swirl the icing on top and decorate with coffee beans if desired.

Dalgona coffee (recipe by https://www.nescafe.com/za)

Ingredients

• 2 tsp NESCAFÉ® Gold
• 20ml cold water
• 170ml milk
• 2 tsp brown sugar
• 4–6 ice cubes

Method:

• Add the NESCAFÉ® Gold, sugar and cold water to a bowl.
• Whisk for several minutes until the mixture becomes thick and creamy and holds its shape.
• Fill a glass with ice cubes.
• Pour in the milk, leaving room at the top.
• Spoon the whipped coffee over the milk and enjoy.

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