Which Cream For Floaty Coffee?

jenk_3

I know this is a really silly question and i really should know the answer to it but i dont

Ive decided that I want to make floaty coffee's for everyone after Christmas dinner, Ive managed to get some of the glasses from wilko's £2.99 for two, but 2-4-1 :beer: but Im not sure what tyoe of cream you use Single?? Double?? Whipping?? Also, when ive seen them made brown sugar was added and i was told this is what helps it float, can you use white sugar or does it have to be brown?

Also if anyone has any top tips on getting the cream to float, that would be great

Thanks

Jenk

Miss_Behaving

Hi, I used to make these in a restaurant - just use whipping cream or double cream. Make sure you pour it over the back of a spoon held just above the coffee and it should stay there! Sugar does help it 'float' - brown tastes nicer - but if you're careful you can do it without.

jamtart6

yep sugar definatly helps...stir it in, but make sure the coffee has stopped swirling in the cup before you add the cream, makes it easier. if you turn a spoon upside down and hold it against the edge of the glass mug, pour the cream onto the spoon and it will trrickle down the side of the glass mug (inside!!!) and should form a nice layer of cream! chocolate sprinkles to finish! magic!!

kathyd_2

My sister uses 'squirty' cream - not quite the same flavour but she couldn't master the 'art' of pouring it over the back of the spoon.:D

beachbeth

My sister-in-law used to make these in a pub and said you must put sugar in the coffee as this helps the cream float. Then use double cream by pouring very very slowly over the back of the spoon you have used to stir the coffee (because it will be warm). Let the tip of the spoon touch the side of the glass and make the cream drizzle slowly down the tip. Yum!

Minxz

Just read this, and I'm going to give it a try!
I bought Tia maria to make nice coffees.. but never can get the cream to sit on top!
I was using single cream with no sugar, so that is probably why.
Does the sugar go in the cream too?

newcook

I also used to make these in a restaurant... I think I may have been shown differently though (or Harvester like to be different?!?!) def brown sugar as apparently it makes the coffee a little bit thicker for the cream to float(?!) and stir in well but just as the coffee is slowing down from being stirred gently place the spoon so the 'ladle' bit is almost floating and slowly pour the cream onto the spoon and because the coffee is still moving the cream is more even... from what i remember you get pretty much perfect results every time where as if you pour it onto the back of the spoon there is a possibility it will sink...
we just used to use bog standard cream from tesco!

newcook

forgot to say as well that they are lovely with baileys or if you wanted to make a mocha just put in chocolate syrup before floating the cream!

rosy

You don't need to have sugar in the coffee ( this would make it undrinkable for me! ) - I've always done it with sugarless coffee - the coffee has been strong though, and in small espresso type cups, don't know if that makes a difference - one thing is though it definitely will not work with single cream, I use double.

cathys1_2

Another ex restaurant worker........... !

Shake the cream well before pouring!

HappyIdiotTalk

Eck... can Tia Maria go off? I just made one of these coffee's and I'm feeling a bit sick now. I've had the Tia Maria for about 3 or 4 years, but it looked and tasted ok when I poured a little out onto a spoon.

Either that or its because I made it with some super strong espresso coffee, it was like tar!

Think I might go and check our medicine cabinet for some pepto Bismol now... Urrggghhhhh!