The water-based coffee cream with cocoa is a light and tasty variation of the classic cold coffee cream. It is made without cream, milk, or eggs, making it suitable for those on a dairy-free diet. The unsweetened cocoa adds a chocolaty note that enriches the flavor of the coffee while keeping a soft and frothy consistency.
Thanks to the use of a few simple ingredients – cold water, instant coffee, sugar, and cocoa – it is possible to create a spoon dessert ready in minutes, without cooking, perfect for serving in summer as a refreshing dessert or snack.
The preparation is extremely quick and does not require special equipment: a bowl and an electric mixer are enough to whip the cream optimally. This recipe is a great alternative to more caloric traditional desserts, offering a light but impressive solution.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 3/4 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients for the water-based coffee cream with cocoa:
- 3/4 cup ice-cold water
- 1 tbsp instant coffee
- 1 tbsp unsweetened cocoa powder
- 1/2 cup granulated sugar
- to taste unsweetened cocoa powder
- to taste coffee beans (optional)
Tools for the water-based coffee cream with cocoa:
- 1 Bowl
- 1 Electric Mixer
- 4 Glasses
Steps for preparing the water-based coffee cream with cocoa:
In a large bowl, combine the sugar, instant coffee, and unsweetened cocoa powder (if you prefer a sweeter taste for your preparation, you can easily use sweetened cocoa), and use a spatula to mix all the ingredients well.
Add the ice-cold natural water.
Immediately start to whip the ingredients with the electric mixer, starting from the lowest speed to the highest, and whip until you get a foamy and light mixture.
Pour the prepared cream into glasses and garnish with cocoa powder and coffee beans if desired. Chocolate-covered coffee beans are also available for an even more indulgent version.
FAQ (Frequently Asked Questions)
Can I use sweetened cocoa instead of unsweetened?
Yes, absolutely.
Can I use espresso coffee instead of instant coffee?
In theory yes, but the final consistency will be less frothy. Instant coffee mixed with cold water gives the best result.
Is this cream suitable for those who are lactose intolerant?
Absolutely yes! It contains no milk, cream, or derivatives, so it is perfect for those who are lactose intolerant.
Can sugar be replaced with erythritol?
Yes, erythritol can be used in place of sugar for a lower-calorie version. It is advisable to use finely ground or powdered erythritol to facilitate the whipping of the cream. Use 120/130 grams instead of the 100 grams of granulated sugar.
