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)