Homemade coffee cream – best Italian Crema Al Caffè recipe

This is the only reason why I want to get out of bed in the morning. Not for anything else but this beautiful crema al caffè, or coffee cream, which happens to be made using three ingredients only, with the added excuse of no oven or stove in sight. The perfect recipe for the heat of this summer, an extremely popular way for Italians to serve their coffee now that the temperatures are way above the 30s (celsius, of course).

So don’t expect to see any of those creamers or non-dairy creamers you love, because this one uses real cream and the main difference will be that you will not be using this cream recipe as you would use a creamer. This coffee cream is to be eaten with a spoon, replacing your iced coffee or hot coffee alike.

The crema al caffè it’s probably not going to replace your morning coffee, given the nutritional value of the main ingredient which is the heavy whipping cream, but it’s most definitely a great way to drink your coffee especially if you have a sweet tooth.

We only use real sugar, espresso coffee and real cream, making this Italian coffee cream the best and easiest recipe you’ll find around. It’s definitely different from any creamer brand you might get your hands on and it’s not flavoured like the usual French vanilla or any other you might think of. But unless you’re only on non-dairy milk and non-dairy creamers like almond milk or oat milk, then you’ll love the completely different experience!

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Yummiest Italian coffee cream recipe to date.

I guess if you are a black coffee drinker, this might not be the recipe for you. And similarly, if dairy products are not for you, then you might wish to try and veganise this, for sure. But you’ll be happy to know why all Italian households are currently chomping down on this sweeter version of espresso after their lunch.

What is this crema al caffè and where does it come from?

This coffee cream recipe was born in the summertime, as you might have guessed it. More precisely, on a summer day in Naples in the late 1800s, when Neapolitan women decided they couldn’t renounce their daily espresso, even when the heat was unbearable. A bit like what we are currently experiencing right now, so hot anything melts and you don’t want to touch anything hot yourself! 

Using cream and sugar, they were able to create what nowadays in Naples is commonly called caffè del nonno, before landing in pretty much every cafe and bar you’ll visit in Italy in the summer, and you’re now also able to replicate this yourself using a few grams of sugar, plain heavy cream and coffee you’re probably able to get off one of those grocery store shelves.

This coffee cream will become your favorite coffee beverage to snack on on a hot summer day, it has a hint of sweetness even though you’ll still taste a sweet cream and plenty of espresso coffee. No trace of the common additive or two you’ll usually find in your dairy or non-dairy creamer, no artificial flavorings and probably even fewer calories than your average choice (caffesostenibile.com).

Make sure you select products that are fresh, and for the lactose-intolerant people in your life, or even the vegans, you will be able to find plenty of alternative recipes where the crema al caffè is made with water. Nothing gets better than this coffee drink!

What ingredients do I need for this coffee cream, or crema al caffè?

As I mentioned, three ingredients are all you need to make this coffee cream: coffee, of course, then a little bit of sugar and some plain heavy cream. Next time you’re in the supermarket, make sure to grab a fresh cream that has at least 30% of fat levels present and pick the type of sugar you prefer. We went for plain white granulated sugar, but you can choose brown sugar or even superfine sugar.

And as for coffee, this makes any other cold beverages look silly compared. Instant coffee is a go-to if you needed, and on the whole, it makes a healthier alternative to all those individual creamers you will find around.

How do I make this coffee cream?

First off, you will brew your coffee and put sugar in it as it’s still hot – it needs to melt properly before you’ll be able to use it! Once cool, place it in the fridge for an hour or so, or even overnight. 

When you’re ready to prepare the coffee cream, make sure the bowl and whisk you will be using are extremely clean and extremely cold! This will help you whip up that cream a lot faster and once it’s whipped, you will add the sugared coffee as it’s still beating it. Once it’s fully incorporated, transfer it to the fridge for at least 8 hours, covered in cling film. 

When serving the coffee cream, you can dust it with some cocoa powder and a couple of coffee beans, if you have any on hand.

Can I replace anything or veganise this recipe?

You can actually make this coffee cream vegan by using water instead of cream, but it won’t last as long as the one made with cream. That’s because there is no fat in water and while it will whip up, it won’t keep it up!

There are plenty of recipes online to help you out with this, but also I am sure you can use any vegan whipping cream to get the same results as with the dairy version of it.

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If you’ve enjoyed this souther-born dessert, then why not try our other southern dishes like the scarpariello pasta, the biancomangiare, the pane cunzato or even this pistachio liqueur?

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