Café Crema is a coffee drink that has a Swiss-French-Italian origin and means “cream coffee” in Italian.
Originally, Café Crema was straight espresso in the 1940s and 1950s but then gained popularity as a long espresso drink in the cafes along the Italian-Swiss and Italian-Austrian border.
With Swiss influence, a thickened sweet milk concoction was added to the espresso creating a delicious, creamy beverage that is super satisfying and is served both hot and cold.
If you are interested in making your own Café Crema without having to travel to the nearest cafes, then read on.
The ingredients needed for this beverage are two tablespoons of flour, one pint of milk, two tablespoons of sugar or any sugar substitute, and three cups of strong coffee made from a French Press or a double espresso made from a moka pot or home espresso machine.
Once you have the ingredients organized, get a medium pot and mix the sugar and flour. Carefully add the milk and continue mixing until all three ingredients are well blended.
Next, put this blend over low heat and add in the coffee or double espresso. Continue stirring until it comes to a boil. Continue to boil for another minute and then remove it from the heat.
Then, pour the mixture into champagne glasses or any other presentable containers. This coffee beverage can be served either hot or chilled.
Cocoa powder, coffee beans and biscotti can be used to flourish the servings. The cocoa powder can be sprinkled over the drink as well as the coffee beans. The biscotti can be used as a side dish.
Read more on coffee flavors from around the world.
What coffee tastes do you gravitate towards? Do you like a thick Café Crema or not so much?
About Mike Quinn
Mike Quinn spent 20 years in the US Army and traveled extensively all over the world. As part of his military service, Mike sampled coffee and tea from all virtually every geographic region, from the beans from the plantation of an El Salvadorian Army Colonel to "Chi" in Iraq to Turkish Coffee in the Turkish Embassy in Kabul, Afghanistan. He spent nearly a decade in the Republic of Korea where he was exposed to all forms of traditional teas. Mike formerly owned and operated Cup And Brew, an online espresso and coffee equipment retail operation.