A new coffee trend seems to pop up as often as we need a refill on our skinny almond lattes. This year’s internet coffee sensation is dalgona coffee – a whipped blend of instant coffee, sugar and hot water that has a honeycomb toffee flavour and super frothy texture. If you’ve been keen to try your hand at making this coffee concoction at home, check out this recipe for dalgona coffee three ways by the Foodies of SA blog. We would probably go for the classic Nescafé version, but it’s totally up to you!
- 4 tbsp Nestlé Nescafé Classic
- 4 tbsp sugar
- 4 tbsp hot water
- 8 cups low fat milk
- Combine the sugar and Nestlé Nescafé Classic instant coffee in a bowl and add 4 tablespoons hot water. Mix to dissolve the coffee and sugar.
- Using an electric mixer, whip until the mixture is thick and creamy and holds a stiff peak.
- Half-fill a tumbler glass with ice and fill the glass three-quarters with the milk.
- Spoon over the coffee dalgona mousse and enjoy.
Don’t spend your afternoons in lockdown aimlessly daydreaming about all those cappuccino dates you took for granted. Whip up a delicious coffee cake to serve with your 4 o’clock cuppa instead.
- 375 ml cake flour
- 15 ml baking powder
- 5 ml salt
- 15 ml instant coffee powder
- 5 ml Robertsons ground cinnamon
- 5 ml Robertsons mixed spice
- 3 separated eggs
- 180 ml white sugar
- 100 ml oil
- 100 ml strong black cooled coffee
- 5 ml vanilla essence
For the coffee icing:
- 250 g icing sugar
- 125 g margarine
- 15 ml coffee granules (good quality), dissolved in 15ml of boiling water
- 5 ml vanilla essence
- Sift the dry ingredients.
- Beat the egg yolks and the remaining ingredients together for 3 minutes. Add the flour mixture and beat until well mixed. Beat the egg whites until stiff but not dry and fold into the mixture.
- Divide the mixture evenly between two greased 200mm diameter round cake pans. Bake at 190ºC for 20 minutes or until the cake springs back when pressed with a finger. Turn out on a wire rack to cool completely before icing. Makes one (double layer) cake.
- For the icing: Cream the margarine and icing sugar together adding the dissolved coffee and the vanilla essence until the icing is of a good spreading consistency.
- Ice the cooled cake and enjoy with your choice of coffee.
We have an ongoing debate at the Joburg.co.za headquarters – to dunk or not to dunk. Some of us love nothing more than dipping our rusks and biscuits into our coffee, while others squeal at the mere thought of it. Whether you are on team dunk or not, these classic koffiekoekies will surely delight your senses:
- 7 1/3 cups (1kg) cake flour
- 1 teaspoon (5 ml) salt
- 1 1/3 cups (330 ml) Demerara (yellow) sugar
- 400 g butter
- 1 cup (250 ml) golden syrup
- 1 tablespoon (15 ml) bicarbonate of soda
- 1/2 cup (125 ml) very strong black coffee (you can use a strong instant coffee, but should use at least 6 teaspoons)
- 1 teaspoon (5 ml) vanilla essence
Coffee fudge filling:
- 2 tablespoons (30 ml) strong instant coffee powder
- 2 tablespoons (30 ml) boiling water
- 1 1/2 cup (375 ml) white sugar
- 150 g butter or margarine
- 1/3 cup + 2 teaspoons (100 ml) milk
- 1 teaspoon (5 ml) vanilla
- Sift the cake flour and salt together in a large mixing bowl.
- Melt the butter, sugar and golden syrup in a saucepan and stir until sugar is dissolved. Remove from heat and cool.
- Add vanilla to cooled mixture.
- Dissolve the bicarbonate of soda in a little coffee. Add to cooled butter and syrup mixture.
- Add to flour and knead well to form a soft dough. Cover and leave overnight.
- Use a sausage maker with a cookie fitting to form long strips of dough. You may need a second person to help you!
- Cut the cookies into even lengths. A square 5 cm cookie cutter is ideal.
- Place on greased cookie sheets and bake at 200° C for about 12 minutes until golden brown and baked through.
- Cool the biscuits on wire racks.
- To make the filling: Dissolve the coffee in the boiling water and add the remaining ingredients, except the vanilla.
- Boil for 8 minutes, uncovered.
- Remove from the stove, and beat with a wooden spoon until thick and cooled.
- Sandwich the biscuits together with the coffee fudge filling.
- Dunk (or don’t), but enjoy!
Do you have any coffee-inspired recipes to share? Let us know about them in the comments below!