Italian coffee cream sits at the intersection between a dessert and a drink. Made with equal parts of coffee and sugar (or other granulated sweetener), plus ice, it couldn’t be easier to make for a refreshing treat. You can top with a dusting of cocoa powder, or grated coconut to give it a more indulgent flavor.
The original recipe also uses fresh cream. In reality, you don’t need it, unless you want to give your cream a very firm body. This version is very light and has no fat. If you use a sweetener (like Stevia or Monk Fruit), use 1/4 sugar for each part of coffee. If you use granulated sugar or cassonade, use 1/2 sugar for each part of coffee.
The only imperative? Use Italian coffee. Either moka coffee or an espresso machine will do.
