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Italian Coffee Cream, or Crema de Caffe, is creamy, whipped coffee that is thick enough to eat with a spoon. It’s not terribly sweet, and it has complex and creamy flavors when you use Alex’s Low-Acid Organic Coffee.
How to Make Low-Acid Italian Coffee Cream
You make very strong coffee, using Alex’s Low-Acid Organic Coffee Fresh Ground French Roast. You can use an espresso machine if you have one. Mix the coffee with sugar, and refrigerate it to make it very cold. You can even put it in the freezer for a few minutes before adding it to your whipped cream. If you prefer you can make your coffee the day before so it’s already cold when you’re ready to make your Italian Coffee Cream.
Beat your whipping cream or heavy cream in a cold bowl to form soft peaks. Then add the coffee and any extras, such as coffee grinds or cocoa powder. Refrigerate until it is cold, and then serve it.
Variations on Low-Acid Italian Coffee Cream
You choose the level of sugar that you use. Some people prefer to skip the sugar entirely to get a dessert that’s not too sweet. You can also stir in coffee grinds or unsweetened baking cocoa after mixing the coffee into the whipped cream. You can serve this dessert plain or top it with mini chocolate chips, shaved chocolate, cinnamon powder, or crushed cookies.
A Keto-Friendly Dessert
You can easily change this recipe into a keto-friendly dessert. It’s already high in fat from the cream. The only significant carbs are from the tablespoon of sugar, which works out to 4 grams of carbs per serving, and from any toppings you may choose to put on.
You can completely avoid sugar in your decadent Low-Acid Italian Coffee Cream dessert by skipping the sugar or using a sugar substitute, such as monk fruit or stevia. These are some keto-friendly toppings to consider.
- Coffee grinds mixed with 1 tablespoon of sugar substitute
- A sliced strawberry atop each cup
- Unsweetened chocolate shavings
How to Serve Your Low-Acid Italian Coffee Cream
Low-Acid Italian Coffee Cream can be a unique dessert. It’s special enough to serve to company, but easy enough to make for yourself. Serve it with a small spoon because this coffee recipe is thick. You can also serve it with a long cookie to dip in as you savor it.
Recipe for Low-Acid Italian Coffee Cream
Makes 4 servings
Ingredients
- ¼ cup of very strongly brewed Alex’s Low-Acid Organic Coffee - French Roast
- 1 tablespoon of sugar
- 1 ¼ cups of cold whipping cream or heavy cream
- Optional: 1 to 2 tablespoons of ground coffee, such as Alex’s Low-Acid Organic Coffee - French Roast Fresh Ground
- Optional: Toppings for serving, such as chocolate shavings, mini chocolate chips, or crushed cookies
Instructions
- Brew very strong coffee and stir in the sugar. Let it cool, then refrigerate it until it is cold. You can put the refrigerated coffee in the freezer for a few minutes to get it very cold.
- In a medium bowl, beat the cold whipping cream or heavy cream until soft peaks form. It can take 3 to 5 minutes on low and then medium speed.
- Turn the beater to a lower level and gradually add the cold coffee while continuing to beat until the mixture is thick. Slowly add the ground coffee if you are using it.
- Cover the bowl with a tight-fitting lid or plastic wrap. Refrigerate for at least an hour, or until cold. You can let it stay in the fridge for a few days.
- When you are ready to serve your coffee dessert, remove the bowl from the fridge, remove the cover or plastic wrap, and stir it gently.
- Spoon the coffee cream into small glasses and add any additional toppings. Serve and enjoy!