Eskimo coffee

Name: Eskimo coffee
Ingredients: 480 ml strong coffee; 160 ml milk; 2 sachets instant hot chocolate mix; 1 tablespoon sugar; 1/4 teaspoon ground cinnamon

Coffee - Eskimo coffee by Clara O. - Recipia

Eskimo coffee is a frozen coffee dessert made by freezing strong coffee until completely solid, then breaking it into small pieces. The milk, instant hot chocolate mix, cinnamon and sugar are blended with it until smooth and creamy, then the crust that forms in the freezer is broken up and left on top when serving. Prep: 10 minutes. Cook: 0 minutes. Rest: 5 hours. Total time: 5 hours and 10 minutes. Servings: 2. About 150 kcal and 4 g protein per serving.

Ingredients

480 ml strong coffee
160 ml milk
2 sachets instant hot chocolate mix
1 tablespoon sugar
1/4 teaspoon ground cinnamon

Preparation

1. Pour the strong coffee into a container and freeze for 4 hours, until completely solid. 2. Break the frozen coffee into small pieces. 3. Dissolve the instant hot chocolate mix in 15 ml of the milk. Put the coffee pieces in a blender with the dissolved chocolate, the remaining 145 ml of milk, the sugar and cinnamon. Blend until creamy. 4. Freeze the cream for 1 hour, until a frozen crust forms on the surface. Remove the crust and set it aside for decoration, then blend the cream again. 5. Break the crust into small pieces and sprinkle them on top when serving.

Notes

The coffee base can stay in the freezer until you prepare the cream. For a less bitter taste, use strong coffee that isn’t burnt; I choose medium-dark-roasted beans. If you put the coffee in the freezer while it’s still hot, let it cool first. Serve the cream with plain biscuits that break easily into it. The milk can be replaced with the same amount of unsweetened plant-based drink; instant hot chocolate mix may contain milk, so check the label.