Perfect to serve at the end of a meal as a dessert or to enjoy as a snack, the coffee cream is a classic much appreciated especially in the summer period. Milk or cream is usually used to prepare it, but these ingredients can easily be replaced with vegan alternatives or suitable for those suffering from lactose intolerance. Let’s find out how to make a delicious and fragrant coffee cream in just a few minutes, with just a few plant-based ingredients. You will see that it will be impossible to resist its intense flavor and soft consistency!
Ingredients
Preparation
First you need to start by preparing the coffee base. Take a large bowl and pour the 50 ml of water, add the instant coffee and the raw cane sugar. Blend for a few minutes until you obtain a frothy consistency and store in the refrigerator. In the meantime, put about four ice cubes in a glass, pour in the (cold) espresso coffee and add a teaspoon of agave syrup and mix. Finally, add the 150 ml of soy milk (or vegetable milk which you like best). Now all that remains is to incorporate a spoonful of the previously prepared coffee cream to obtain a delicious and refreshing drink. Try it to believe it!
Which vegetable milk to choose for a creamier cream
Not all plant milks perform the same in this recipe. Soy milk and almond milk, thanks to their balance between fats and proteins, are the safest choices because they better match the density of cow’s milk. If, however, you are looking for an even richer and more “creamy” consistency, whole coconut milk (the one with a higher percentage of fat, not the light drink type) gives an almost velvety cream, perfect for those who love the combination of coconut and coffee. Instead, it is better to avoid rice or oat milk: they contain more simple sugars and less fat, so they risk leaving the cream too liquid.
To see the tutorial recipe for vegan coffee cream we recommend this video, where two other delicious variations are also proposed:
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