What do you dish out for a friend who wants to stop by for a spot? One who you’d like to impress in that momentary time. What better than “Cold Coffee” and what better a time to do so than summertime!
- one-and-a-half cup whipped cream
- a Rs. 10/- sachet of instant coffee
- 1 glass chilled milk
- 4 spoons sugar (2 for the coffee, the rest for the caramelisation)
- 1 spoon water
- 2 glasses (1 tall glass for the coffee and 1 steel glass for beating)
- a long spoon
- a straw
- a pinch each of chocolate shavings OR colour ball toppings
THE WAY TO GO ABOUT IT
- Beat some scoops of cream using a cake beater, doing so in circular movements until the cream is nice and stiff. It is perfectly fine to store the whipped cream in a container in the refrigerator. Leave some breathing space for the cream, should it swell a bit with cooling. As far as the whipped cream goes, my preference is for the local Delight brand; a soya-based non-dairy cream. Using a vegetarian cream is a safe bet too, to suit guests with a vegetarian preference.
- Separately caramelise a couple of spoons of sugar in a pan, adding a hint of water to give it a treacly consistency.
- Then add a pinch of coffee powder to the melted caramel, to use it to smear the rim of the serving glass. A dark-rimmed edge would be a prominent contrast to its milky pale contents.
- Use a steel glass to beat the coffee powder, 2 spoons of sugar and a few drops of water. Beat robustly for 15 minutes till stiff. Avoid using a blender as the coffee will miss its frothy edge. Let’s call this coffee-sugar-water mix a “coffee stiff”.
- Pour in a chilled glass of milk to this “coffee stiff” and stir lightly. Let’s call this the “milky way”. The chilled coffee is now ready!!
What’s left is merely the presentation:
- Line a tall glass with this caramelised sugar, forming caramel strips on the inner side of the glass but you are free to invent your own style. For instance, I once tried lining the glass with Hershey’s chocolate syrup when there was no time to burn some sugar.
- Leave the glasses to dry, then to chill in the fridge. The caramelised glass may even be chilled overnight, that is if you have scant time to work on the glass decoration on the spot.
- Take out the chilled caramelized glass from the refrigerator, and drop a dollop or two of the whipped cream into it till it rests as a fluffy cushion at the bottom of the glass. You could do this a day prior even, especially if there are several guests to cater to.
Pour the “milky way” over the creamy dollops. Stir slightly.
- After you’ve poured it right up to the top of the glass, add some more whipped cream over it. Use a piping bag to squeeze the whipped cream over it, in creamy upwards strokes.
- Sprinkle a few chocolate shavings and/or ice-cream coloured balls (toppings) over the cream before inserting a fancy sipping straw – the thicker the better – to allow for a smooth conduit of the cream.
If your friends don’t smack their lips in contentment, I’d be ready to trade in your recipe’s worth.
One small sachet of instant coffee = 2 cups of coffee (cold or hot).