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)
Do you have any coffee-inspired recipes to share? Let us know about them in the comments below!
For most of us, coffee is a magical elixir that gets us through any day without committing murder. This tasty drink is always there for us, giving us the loving support and strength we need to make it through, whether it be early morning meetings or late night assignments. It's only fitting that this bitter beverage receive its own appreciation day. To honour this very special day, we've put together a list to guide you through the best coffee our city has to offer. From earthy and dark undertones to fruity and chocolaty notes, there's a coffee for everyone.
Grab a Cuppa
First and foremost, coffee is an energy boosting drink. Some may like bitter black coffee, while others prefer theirs more as a dessert in a glass. Whatever your preference, there is a plethora of coffee shops and cafes around Joburg that have the goods. For the good old fashioned plain coffee, Motherland, Father Coffee and Double Shot Coffee offer some of the best Joe in the city. But for a sweeter touch, perhaps a gourmet delight?
For those looking for liquid decadence, these are some of the most luxurious coffees in the city. Indulge in chocolate flavoured creamy mochas, nutty lattes, subtle spiced drinks, melted chocolate bars, glorious dessert beverages and sinful alcoholic mixes. These scrumptious treats are served with shameful lashings of whipped cream, drizzles of delightful sauces and a sprinkling of extra pizzazz. All of this results in a tantalising experience on the taste buds.
Have you ever visited a restaurant, eatery or coffee shop and tried something so yummy and delish that you wanted to have it at home, too? Well, now you can. Many coffee shops in the city are roasting and combining their own signature blends. Patrons can purchase a bag of these craft beans and make their favourite coffees in the comfort of their own home.
Beans and Machines
Unfortunately, we can't always rely on coffee shop baristas to brew up our magical potions for us. But we can get something close to the real thing with good quality coffee beans and machines. Beans can range in origin, including regions like Kenya, Ethiopia, Brazil, Honduras, Indonesia, Rwanda and Tanzania. All are available in light, medium and dark roasts, as well as fair trade and organic. But to truly make great java, you'll also want the latest machines, gadgets and coffee making accessories.
Coffee not only makes a yummy warm drink, but makes for fantastic fare too. Think tiramisus and layered cakes or even milkshakes, iced coffees and an added extra to cocktails. Just remember, all coffee confectionery is perfectly matched with a piping hot cup of java. Check out these mouthwatering recipes.
2 C flour
2 C sugar
1/4 tsp salt
1 C butter
1 C water
3 TB instant coffee
1/2 C buttermilk
1 tsp bicarbonate of soda
2 tsp vanilla essence
3/4 C butter
4 C icing sugar
2 TB instant coffee
4 TB milk
Preheat the oven to 180°C. Grease and flour two cake tins.
Mix sugar, flour and salt.
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.
Mix the buttermilk, eggs, bicarbonate of soda and vanilla in a separate bowl.
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.
Allow to cool completely.
Mix the remaining butter, icing sugar, instant coffee and milk. Ice the cooled cakes and enjoy.