5 Coffee Recipes from Around the Globe
Right now everyone is stuck at home with quite a bit of time on their hands. While many people have turned to impulse baking banana bread, we thought for this week's blog post, we'd switch things up a bit and give you 5 coffee recipes from around the globe. Until the time comes where we can congregate in our favorite coffee shops and travel around the world again, DIY-ing these delicious coffee recipes is the next best thing.
P.S. Make sure you are drinking your coffee in a reusable cup!
Dalgona Coffee aka TikToks "Whipped Coffee"
Location: South Korea & India
2 tbsp. granulated sugar
2 tbsp. instant coffee
2 tbsp. cold water
Ice (for serving)
Milk (for serving)
In a medium bowl, combine sugar, coffee, and water.
Vigorously whisk until mixture turns silky smooth and shiny, then continue whisking until it thickens and holds its lofty, foamy shape.
Fill a glass most of the way full with ice and milk, then dollop and swirl the whipped coffee mixture on top, mixing before drinking.
1 scoop top-quality gelato, either vanilla or fior de latte flavor
1 double-shot of espresso (how to make espresso at home)
1 chilled glass
Place a scoop of gelato in the bowl. Using a chilled glass will help ensure that the gelato doesn’t immediately melt upon addition of the espresso.
Pour the espresso quickly over the gelato.
Add any extra toppings to suit your fancy.
Double shot of espresso (how to make espresso at home)
Sugar, to taste
100 mL whipping cream
1 tsp powdered sugar
½ tsp vanilla extract
Optional toppings: chocolate shavings, cocoa powder
Whisk or powered hand-mixer
In a chilled bowl, whip the heavy cream with sugar and vanilla until stiff peaks form.
Mix the espresso and sugar, if desired, together in a glass. Top with the whipped cream.
Add chocolate shavings and/or cocoa powder if you wish.
Location: Hong Kong
1 cup strong brewed coffee
1 cup water
2 tbsp black tea leaves, preferably Assam or Ceylon
14 oz. can of sweetened, condensed milk
To make the milk tea, put the water and tea leaves in the saucepan and bring to a gentle boil. Lower the heat and simmer for three minutes.
Remove from the heat, add the sweetened condensed milk, and return to the heat to simmer for an additional three minutes.
Strain out the tea leaves.
Combine one cup of the milk tea with the cup of coffee and mix thoroughly. You can experiment with the tea to coffee ratio if you wish.
The yuanyang can be served hot right away, or chilled and then poured over ice for a refreshing alternative.
¾ cups cold water
1 heaped Tbs espresso-ground coffee beans, ideally from Brazil.
1 tsp sugar, or to taste
Put the water and sugar in the saucepan and heat to just below boiling.
Add the coffee grounds, remove from the heat and stir well.
Pour the solution into the filter over an espresso cup and wait for it to drip through. Don’t try and force it through by squeezing the filter and your patience will be rewarded.
If you try out any of these coffee recipes, tag us on Instagram @theripplfect!