Dalgona Coffee

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!

Ingredients:

• 4 tbsp Nestlé Nescafé Classic
• 4 tbsp sugar
• 4 tbsp hot water
• 8 cups low fat milk

Method:

1. ​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.
2. Using an electric mixer, whip until the mixture is thick and creamy and holds a stiff peak.
3. Half-fill a tumbler glass with ice and fill the glass three-quarters with the milk.
4. Spoon over the coffee dalgona mousse and enjoy.

Coffee Cake

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.

Ingredients:

• 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

Method:

1. Sift the dry ingredients.
2. 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.
3. 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.
4. 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.
5. Ice the cooled cake and enjoy with your choice of coffee.

Source: https://www.eatout.co.za/recipe/coffee-cake/

Coffee Dippers

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:

Ingredients:

• 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

Method:

1. Sift the cake flour and salt together in a large mixing bowl.
2. Melt the butter, sugar and golden syrup in a saucepan and stir until sugar is dissolved. Remove from heat and cool.
3. Add vanilla to cooled mixture.
4. Dissolve the bicarbonate of soda in a little coffee. Add to cooled butter and syrup mixture.
5. Add to flour and knead well to form a soft dough. Cover and leave overnight.
6. Use a sausage maker with a cookie fitting to form long strips of dough. You may need a second person to help you!
7. Cut the cookies into even lengths. A square 5 cm cookie cutter is ideal.
8. Place on greased cookie sheets and bake at 200° C for about 12 minutes until golden brown and baked through.
9. Cool the biscuits on wire racks.
10. To make the filling: Dissolve the coffee in the boiling water and add the remaining ingredients, except the vanilla.
11. Boil for 8 minutes, uncovered.
12. Remove from the stove, and beat with a wooden spoon until thick and cooled.
13. Sandwich the biscuits together with the coffee fudge filling.
14. Dunk (or don't), but enjoy!

Source: https://www.all4women.co.za/food-home/recipes/recipe-items/delicious-south-african-recipe-for-koffiekoekies-or-coffee-biscuits-with-a-coffee-fudge-filling

Do you have any coffee-inspired recipes to share? Let us know about them in the comments below! 

Coffee Cake

Ingredients:

• 2 C flour
• 2 C sugar
• 1/4 tsp salt
• 1 C butter
• 1 C water
• 3 TB instant coffee
• 1/2 C buttermilk
• 2 eggs
• 1 tsp bicarbonate of soda
• 2 tsp vanilla essence
• 3/4 C butter
• 4 C icing sugar
• 2 TB instant coffee
• 4 TB milk

Method:

1. Preheat the oven to 180°C. Grease and flour two cake tins.
2. Mix sugar, flour and salt.
3. Melt the butter. Meanwhile, dissolve the coffee in the water. Mix the coffee mixture and butter. Allow to boil for 10 seconds, remove from heat.
4. Mix the buttermilk, eggs, bicarbonate of soda and vanilla in a separate bowl.
5. Add the coffee mixture to the flour, then add the buttermilk mixture. Mix to combine, pour into prepared tins and bake for 20-22 minutes.
6. Allow to cool completely.

Mix the remaining butter, icing sugar, instant coffee and milk. Ice the cooled cakes and enjoy.

Recipe sourced from the Pioneer Woman.

Irish Coffee Milkshake

Ingredients:

• 1/2 C water
• 1/2 C coffee
• 1 TB cocoa powder
• 1/2 C sugar
• 2 C vanilla ice cream
• 1/2 C espresso
• 1/4 C whiskey
• 1/2 C milk
• whipped cream

Method:

1. Combine the water, coffee, cocoa powder and sugar in a saucepan and bring to a simmer. Cook until syrup has thickened. Allow to cool.
2. Mix ice cream, espresso, whiskey and milk in a blender.
3. Line cooled glasses with the syrup, pour in milkshake mixture, top off with a dollop of whipped cream and more chocolate syrup and serve.

Recipe sourced from Simply Delicious Food.

Tiramisu

Ingredients:

• 1 + 1/4 C espresso
• 40 - 45 ladyfingers
• 2 C mascarpone
• 1/4 C dark rum
• 4 eggs, separated
• 1/2 C sugar
• 2 C cream
• 1/2 tsp vanilla essence
• cocoa powder

Method:

1. Dip half the lady fingers in the espresso. Do not keep the biscuits in the liquid for too long, or they will become soggy.
2. Layer the biscuits in a dish.
3. Beat the mascarpone and rum together with an electric beater.
4. Place a heatproof bowl over a pot of simmering water. Add the egg yolks and half the sugar. Beat these together for 5 minutes, until light and foamy. Remove from heat and add to mascarpone.
5. Beat the egg whites until frothy. Then slowly add remaining sugar while continuing to beat at high speed, until stiff peaks form. Fold into mascarpone mixture.
6. Spread half the mixture over the biscuits.
7. Dip remaining ladyfingers in the coffee and layer over the mascarpone and biscuits. Top with remaining mascarpone mixture.
8. Allow to set in the fridge for 3 hours.
9. Dust with cocoa powder and serve.

Recipe sourced from Sally's Baking Addiction.

Frosty Caramel Cappuccino

Ingredients:

• 1/2 C cream
• 1 + 1/2 C milk
• 3 TB caramel ice cream topping
• 2 tsp instant coffee
• 8-10 ice cubes
• 2 tsp caramel ice cream topping
• whipped cream

Method:

1. Mix cream, milk, 3 TB caramel, coffee and ice cubes. Blend until well combined.
2. Pour into a glass, top with whipped cream and remaining caramel.
3. Enjoy.

Recipe sourced from Taste of Home.

Caribbean Coffee

Ingredients:

• 1 TB rum
• 3/4 C coffee
• 1 TB kahlua
• whipped cream

Method:

1. Pour rum, coffee and kahlua into a glass.
2. Top off with whipped cream and enjoy.

Recipe sourced from food.com.

C - cup ; TB - tablespoon ; tsp - teaspoon

Are there other coffee recipes you love? Let us know about them in the comments section below.