How to brew instant coffee in a tasty and unusual way

Tender – with cream and cinnamon

First you need to properly prepare instant coffee. To do this, the granules are filled with hot water. The optimal dosage is 2 teaspoons per 250 ml. For a small cup, divide the quantity in half.

The most common mistake is using boiling water. Coffee should be prepared from slightly (2-3 minutes) cooled boiled water.

Add sugar to the finished drink if necessary. Heat 40 g of liquid cream to 50-60 ⁰C, beat with a blender or mixer for 30 seconds. Alternatively, you can make foam from milk. Pour the whipped mixture into instant coffee and sprinkle with a couple of pinches of cinnamon. A gentle drink of vigor is ready!

Prepare with milk and cinnamon

A fragrant drink from a barista can be easily made at home. You will need the following ingredients:

• coffee (for 1 mug 1 - 2 tsp);
• full-fat milk (cream) – 50 ml;
• water;
• cinnamon;
• sugar (optional).

The recipe is very simple. Place granules in a cup and pour boiling water over them. At the same stage, add sugar (if necessary), after which it is left to brew for a few minutes. At this time, the milk is heated. It is better to choose a higher percentage of fat content (3.2 or more) or replace it with cream. Warm milk is added to the mug. It can be pre-beaten using a foamer or mixer. At the end, all that remains is to sprinkle the finished drink with cinnamon. Instead of aromatic spice, any coffee spice blend will do.

Nutritious – with chocolate and condensed milk

This instant coffee recipe is especially for those with a sweet tooth. It’s better to prepare the “filling” first so that the drink doesn’t have time to cool down. To do this, you need to heat 150 ml of milk. Add 20 g of dark chocolate to it, beat everything together with a mixer until smooth.

• Don't miss: How instant coffee differs from natural coffee

Now quickly brew instant coffee and pour the resulting mixture into it. Next add 2 tablespoons of condensed milk. This drink will invigorate and replenish the body with endorphins!

What is instant coffee made from?

The main raw material for the production of instant drinks is the fruit of the coffee tree. Since any coffee, whether ground, instant or requiring grinding, is based on beans, growing and selling them is a very profitable business. For example, in Colombia, Brazil and a number of other countries it forms the basis of the economy.

Most coffee drinks are made from varieties such as Arabica and Robusta. Arabica is distinguished by the fact that it is a more expensive and high-quality product, so its best varieties become premium coffee.

Robusta is more suitable for making instant coffee, since the caffeine concentration in it is much higher than that of Arabica. True, the taste and aroma are less rich, but the invigorating effect is much stronger.

Don't think that Robusta-based coffee is of low quality. Using this variety allows you not only to achieve the desired strength, but also to reduce the cost of the final product. But you won’t be able to make espresso or lungo from it.

Robusta, unlike Arabica, is easily amenable to the extraction process, which means it better retains the beneficial substances that the grains contain.

For instant coffee, in most cases, deformed beans are used: chopped, broken, or exposed to the weevil parasite. Despite such imperfections, the taste and quality of the drink does not change, since the ideal shape of the beans does not affect the caffeine content.

In most cases, deformed beans are used for instant coffee.

But another approach to creating a soluble product, on the contrary, makes it low-grade. Unscrupulous producers use coffee dust left after the harvest. In addition, it is diluted with oats, barley, chicory or acorn powder. Naturally, such coffee is not only unhealthy, but also has an unpleasant taste.

It is worth understanding that absolutely natural coffee cannot be instant. The maximum content of pure coffee extract in such a product is 19%. This is due to the peculiarities of extraction of substances contained in grains.

Egyptian foam

Equipment: two glasses or mugs, a cocktail straw. One teaspoon of instant coffee and the same amount of sugar are poured into the first container. Pour filtered water on top, literally barely covering the ingredients. Cut the lower end of the tube 1 cm lengthwise into two halves. Bend the cut parts perpendicular to the base, like a propeller. Now you need to lower the “blades” into the contents of the cup and intensively rotate the base held between your palms. The mixture will very soon turn into a foamy cream.

Manual whisking with a cut cocktail straw is a life hack that many baristas use. Effective and very fast!

In the second container, prepare classic instant coffee with milk. One spoon of granules should be filled with 120 ml of hot water, then add 60-70 ml of warm milk. Without delay, spread the creamy foam on top. Vanilla mixed with cinnamon and chocolate chips will help soften the taste and decorate the cocktail.

Healthy – with ginger and honey

They start by preparing a healing infusion. Peel the ginger root, cut into thin layers or grate on a coarse grater. 1 cm of root in length is enough per serving. After pouring boiling water over the ginger, let it steep for 5-6 minutes. Pour 1 teaspoon of coffee into a mug, add a spoonful of honey and the same amount of lemon juice. During this time, the infusion has time to cool down; it can be heated in the microwave. Then pour the mixture into a mug, stir until the granules and honey dissolve.

Ginger root has all-round benefits. Only fresh, not dried product should be prepared. Tip: thin slices will look more aesthetically pleasing than grated ginger.

Mocha - for cold lovers

Iced coffee is prepared in many countries, and for good reason. Once you learn how to brew instant iced coffee correctly, you can't help but fall in love with it. The main ingredient is frozen coffee cubes. To do this, you need to prepare instant coffee, cool it and place it in the freezer in a special form.

So, a handful of brown ice is poured into a glass. Heated milk is poured on top. If you add chocolate syrup to the cocktail, it will be incredibly delicious.

If you like mocha, it is better to prepare coffee ice in large quantities, with a reserve. When choosing a glass, you need to provide a place for the ice to melt.

Coffee cream recipes

There are a lot of recipes, as there are different types of creamy products. You can modify the combinations, add spices, liqueurs, etc., creating very interesting flavor profiles. Here's how to make coffee with cream in different variations:

Black coffee with cream

The simplest recipe: brew coffee the way you like, in any way. And add to it about a tablespoon of drinking cream of any fat content, 10%, 15%, 20%, whatever you have. You can also take fattier ones - they will lie on the surface, you can sprinkle them with cinnamon, nutmeg, and chocolate chips.

Creamy iced coffee

There are two cooking options at once:

• Prepare a large amount of filter coffee or Americano and chill it in the refrigerator for several hours. If you want something sweet, sweeten it in advance or dissolve the sugar well in cold liquid. Add light cream.
• Fill the glass with ice. Pour in a couple of shots of espresso or one Americano (pre-sweetened if necessary), and add the creamy part. This option is good because it cooks very quickly, no need to wait for cooling.

Syrups, liqueurs and strong alcohol like rum or brandy are great for such cocktails.

Instant coffee with cream

If you like instant product, no problem. Creamy fillings are also added to it, and the taste becomes more interesting. It’s just better to add more powder or granules than you are used to, because the dense creamy texture will “clog” the coffee taste.

Coffee with cream in a coffee machine

Everything is simple with cooking: the automation will do everything for you:

• If you have a separate milk container or milk carton tube, you can use low-fat creamer and the machine will froth that too.
• If you use capsules, choose ready-made coffee-cream capsules, there are not many of them (usually they are coffee-milk), but you can find unusual combinations, for example, coffee “strawberries with cream” or with the addition of ginseng.
• If you have a steamer, try whipping up a thick, creamy foam and pouring it on top of the espresso to create a creamy cappuccino. Keep in mind that when beating, the volume will approximately double, so calculate the proportions.

Coffee with cream in Turkish

At home, this is usually almost the simplest and most delicious option:

• Grind the coffee beans or take already ground ones at the rate of a heaping teaspoon per cup.
• Pour in water and bring to a boil three times until foam rises.
• Remove from heat and pour in a spoonful of cold water to settle the grounds.
• Pour into a cup and add the creamy mixture.

We do not recommend adding dairy ingredients during the cooking process - this will not greatly affect the taste, and it will be more difficult to wash the Turk.

Viennese cappuccino

For this recipe, it is better to whip the creamy mass yourself, adding various spices and ingredients to it; from a can it will be completely different.

• Make a strong coffee, such as double espresso.
• Whip heavy cream (at least 30%) until doubled in volume. While beating, add vanilla and powdered sugar, or vanilla sugar at once. You can pour in a spoonful of strong alcohol.
• Spread the whipped mixture over the espresso.
• Garnish with grated orange zest, grated chocolate, topping, syrup, whatever you like.

This dessert must be served with a spoon, and preferably a straw, so that you can choose exactly how to enjoy the treat - eat the sweet foam with a spoon, or mix everything, or drink espresso through a straw.

Mochaccino / Mocha

A very delicate chocolate and creamy cocktail - mochaccino or mocha. Using different types of chocolate, you will get a special taste every time:

• A couple of pieces of chocolate, dark, milk or white;
• A serving of coffee is about 100 ml;
• Cream, regular or whipped, in extreme cases - from a can.

Melt the chocolate in a cup, pour in the coffee. Either stir right away or let the drink be flaky. Top with whipped cream foam and decorate with grated chocolate or nut topping.

With liqueurs

Delicate, weak liqueurs on a creamy or egg base go well with the coffee-creamy taste and make it even smoother, velvety, and viscous. Fruit ones are less successful; the following types are more suitable:

• Chocolate;
• Coffee;
• Baileys and all analogues;
• Sheridans;
• Walnut;
• Amaretto;
• Advocate;
• Kahlua.

It is acceptable to add any syrups and traditional coffee spices (nutmeg, cinnamon, cardamom, cloves, vanilla) to recipes. An interesting taste is also obtained with honey.