Glace coffee

History of Glace

It is believed that the glace recipe was born in Austria: at the end of the 19th or beginning of the 20th century. It so happened that one of the capital’s coffee shops ran out of cream, and the visitor was served Viennese coffee with ice cream. The guest liked the drink so much that from then on he ordered only this type of coffee. Be that as it may, in the 20th century, when technology made it possible to make ice cream cheaper, ice cream became very popular all over the world.

There were some difficulties with writing this word in Russian. Linguists have long argued about the correct name for the drink: glace or glasse. For some time, spelling dictionaries allowed both spellings, but in recent editions the “glase” option is recognized as correct.

Spelling the name of the drink

Both France, Italy, and Austria claim to be the birthplace of this drink. In Austria, even a beautiful legend was born: a young man waited for his beloved for so long that the bar where he was patiently waiting ran out of milk. Then the resourceful bartender added ice cream to the coffee, and the result was a unique-tasting drink that was appreciated by connoisseurs.

Whatever country tries to claim the title of discoverer, the name of this method of preparing coffee comes from the French glace, which translates as “ice cream” or “cold” and corresponds to the content of the drink.

However, Russian linguists cannot finally decide how to write and pronounce it correctly: glyase or glasse, and in everyday life the variant “gliss” is sometimes found.

Even the universal Internet encyclopedia Wikipedia does not give a definite answer. This is due to the fact that the spelling of words of foreign origin is based on writing in letters of the Russian alphabet:

• letters of a borrowed word;
• sounds of a borrowed word.

When written in letters according to the first option, the result is glace. In the second case, due to the long sound of the consonant sound, a different spelling is made in the French style - glasse.

So there is no single solution . For this reason, both variants are found in different spelling dictionaries: both glace and glasse.

Lately, linguists have been debating which way to write: glyase or glasse. They prefer the first option, considering the second somewhat outdated.

The “gliss” option is clearly erroneous, since it is derived from the French glisser, which means “to slide.” This has nothing to do with coffee.

Ingredients for the ice cream

The basis of the glace is black coffee, no matter how it is prepared: in a coffee maker, Turk, French press, Aeropress or using a pour-over. You can even use instant coffee.

The classic ice cream recipe requires a ratio of 1:3 (1 part ice cream – 3 parts coffee). But it is not necessary to strictly observe this ratio; a ratio of 1:2.5 or even 1:2 is allowed. A serving of glace is usually 150–200 g. It is clear that 100–150 ml of espresso is too much and unhealthy. Therefore, if espresso is chosen as the basis for the glace, it is better to brew 60 ml of coffee and dilute with water to the desired volume (the result will be an Americano).

Choosing coffee for ice

Ice cream gives the drink a creamy softness, accentuates the bitterness, but neutralizes the subtle shades of taste and smell of single-origin Arabica beans or expensive blends. Making glace is a great way to use up ground coffee that has been sitting in the cupboard for more than 2 weeks and has lost some of its flavor.

Inexpensive blends of Arabica with 10% Robusta are suitable for glace. For those who do not like excessive bitterness, it is recommended to brew the base for the glace from 100% Arabica coffee. In a drink with instant coffee, the bitterness is not felt, but the taste of such a glass is not for everyone.

Water for ice

Although the taste of ice cream dominates in the glace, you should still not brew coffee with tap water: the chlorine it contains significantly worsens the taste of the drink. When purchasing bottled water, you need to ensure that the mineralization is in the range of 70–200 mg/l (optimally 150 mg/l).

Ice cream for glaze

The glaze tastes best with creamy ice cream. The original taste is iced with chocolate ice cream or creme brulee. Of course, you can make the drink with less-calorie dairy ice cream, but it won't be nearly as enjoyable.

Often used ice cream or creme brulee

It’s still impossible to make iced coffee with diet coffee. So even for those who are watching their figure, it makes no sense to count the calories in ice cream; it is better to drink a portion of the drink with a sundae, and then give up dinner or devote an hour more to training.

How to make iced coffee at home

Glasse is one of the easiest recipes to prepare. It is made with espresso, Americano and lungo, thereby changing the volume of the drink and the sweetness. It is a summer drink, so ice is often added. Sometimes all the ingredients are shaken in a shaker, resulting in coffee that looks like a milkshake.

Composition of the glass

The recipe includes:

• Ground coffee beans – 8-10 g;
• Ice cream - 30-50 g;
• Grated chocolate, cocoa and whipped cream if desired.

How to make glasse

First you need to brew 40 - 120 ml of coffee, and the preparation technology is not important; a carob, geyser coffee maker, a Turk, or preparation through a filter or French press will do. It all depends on the volume of the glass and the strength of the glass; the larger the volume, the softer and more delicate the drink will feel.

Ice cream with creamy, coffee or vanilla flavors are best, but you can experiment in any direction.

Coffee is poured into a cup or glass, then ice cream is laid out, and finally decorated. It is worth keeping in mind that cream can shift the balance, suppressing the berry sour notes of coffee, so the optimal amount is 20 g.

Characteristics of iced coffee

What is iced coffee

It’s quite simple to explain what Glass coffee is. This is a drink that includes cold espresso and a scoop of ice cream.

It is generally accepted that he appeared in Austria. Local bartenders even tell a story about how one day a young guy ran into a small cafe. He was late for a very important meeting, but wanted to have a cup of coffee first.

The employee of the establishment did not have milk on hand. He, wanting to help out the young coffee lover, replaced the usual ingredient with creamy ice cream.

The client was delighted with the original drink. He came for another cup of treats immediately after the successful meeting. And since then I began to often order the delicacy, and even tell my friends about it.

Compound

The general principle is a serving of coffee and a scoop of ice cream. The ratio is 3 to 1. But given that this drink is prepared all over the world, there are many additions and changes.

• As a coffee base, take Americano, Oriental coffee and a portion of instant coffee.
• Ice cream can be absolutely anything - both to taste and regarding the manufacturer.
• Add sugar as desired.
• In many places, the frosting is served with various additives, such as syrup or chocolate chips.
• It is customary to make a cocktail from chilled coffee, but now the recipe has been modified, and ice cream is often added directly to the hot drink.

Calorie content

The number of calories in iced coffee directly depends on what ingredients you use (see how many calories are in coffee with milk).

A classic recipe for iced coffee, with 30 grams of ice cream, sugar and syrup, will have about 120 kcal.

To calculate the final value, use the data on the packaging of the ingredients you use.

Rules for preparing ice cream

The classic recipe calls for mixing ice cream with coffee cooled to a temperature of +10 °C. However, this is dangerous to health: in the heat it is easy to become hoarse or even get a sore throat. It is much safer to cool the coffee base to +20 °C.

If you want to treat yourself to dessert in inclement, cool weather, then a temperature of +30 °C is also allowed. Hotter coffee makes the ice cream melt faster, but some people prefer that flavor. It should be remembered that too much temperature difference is harmful to tooth enamel.

In order for the black coffee to have time to cool, it is recommended to brew it in advance, at least 20–40 minutes before preparing the ice cream. Hot liquid cannot be placed in the refrigerator, so the vessel with strained coffee is first placed in a large container of cold water. In such conditions, the coffee quickly cools to room temperature. To speed up cooling, change the water in the container every 5–10 minutes.

There are two options for preparing glace:

1. Coffee is poured into a glass and a scoop of ice cream is placed on top.
2. Ice cream is lowered to the bottom and coffee is poured over it.

In the first case, the drink looks very impressive: on top of the dark brown layer there is a snow-white melting ice cream, streams of which are already beginning to seep into the coffee. In the second option, a ball of ice cream floats to the surface, turning the liquid beige. As a result, the coffee is no longer as beautiful.

It is customary to mix the ice cream just before serving so that the ice cream does not start to melt.

Several iced coffee recipes

Let's try to prepare this delicious drink. Choose any recipe of your choice.

Iced coffee with egg yolks

Ingredients:

• Americano portion.
• Powdered sugar - 10 grams.
• Egg yolks - 2 pcs.
• Ice cream - 40 grams.
• Chocolate topping - 10 grams (see coffee syrups).

Cooking process:

• Brew a batch of Americano in a way that suits you. Cool the coffee slightly so that it is not hot.
• Separate the yolks from the whites.
• Mix them with powdered sugar until smooth. Now pour this mixture into your coffee.
• Place the drink in a water bath and cook for 10-15 minutes until thickened.
• Pour into a tall glass (see cappuccino glasses), add ice cream on top, and pour over the topping.

Ice cream recipe

Ingredients:

• A serving of Turkish coffee is 100 ml (see how to properly brew ground coffee in a Turk).
• 33% cream - 30 ml.
• Chocolate topping - 10 ml.
• Chocolate chips - 10 grams.
• Ice cream - 50 grams.
• Finely crushed ice - 1 tbsp. spoon.

Cooking process:

• Brew coffee in a Turk. Place in the refrigerator - you need to cool it to a temperature of 10-15 degrees.
• Place crushed ice in the bottom of the prepared glass, then ice cream.
• Carefully pour in the coffee.
• Add cream on top. Beat them first. If this is not possible, you can buy already whipped ones.
• Drizzle with topping and decorate with chocolate shavings.

Preparing classic iced glass

Ingredients:

• Americano coffee - 100 ml.
• Ice cream, at the rate of one to three. For 100 ml of coffee, you need to take about 30-33 grams of ice cream.
• Sugar, syrup to taste.

Cooking process:

• Brew a portion of Americano and let the coffee cool to a temperature of 10-15 degrees.
• Prepare a tall glass. Pour coffee into it.
• Place ice cream on top.
• You can use chocolate chips for decoration.

Based on the glass, you can prepare all kinds of alcoholic cocktails (see types of coffee). Along with the topping, add alcohol to the finished drink. What can I use? Try variations of liqueurs and rums. Experiment.

Classic ice cream recipe at home

Ingredients:

• black coffee – 120–150 ml;
• ice cream – 50 grams;
• sugar - to taste;
• cinnamon, grated chocolate, coconut, chocolate topping - to taste.

Cooking technology

1. Brew coffee any way you like. If necessary, sweeten hot coffee. Mix.
2. Filter and cool the coffee to a temperature of +10 to +30 °C.
3. Pour the coffee into a transparent glass.
4. Place a scoop of ice cream on top.
5. If desired, sprinkle the glace with cinnamon, grated chocolate, coconut flakes, and pour over the topping.

Glace according to the first preparation method: ice cream is added to coffee

Instead of sugar, you can pour 10–20 ml of syrup or liqueur into your coffee. In South America, it is customary to serve glace with rum (15–20 ml per serving). In Europe, cognac is added to glace.

Origin and meaning

There has been debate for a long time about the origin of this drink: some consider France to be the birthplace of the glass, others – Austria, and still others – Italy. Supporters of Austrian origin say that it is in this country that the most ancient recipes for its preparation have been preserved. The Italians believe that they invented the drink. This can be believed, since the Italians, due to the warm climate, might need such a cooling drink. But the term “glasse” itself is French.

The word Glace is French for "ice cream", "frozen" or "icy". The drink received this definition due to its composition. 25% of the coffee volume is ice cream or ice cream. However, there are many cooking options, each of which is delicious in its own way. It may contain ice, milk and egg yolks. Grated chocolate, coconut flakes, cocoa, candy crumbs or cinnamon can also be added if desired.