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Coffee with Whipped Cream

A coffee served with whipped cream and a chocolate milk mixture.

From an old cookbook · modernised transcription
By Sterrett, Laura C · From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Coffee and chocolate are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,497 recipes. Both carry 2,3-butanedione, which smells buttery, creamy. The science ↓

Coffee with Whipped Cream

six cups

Ingredients

Directions

Prepare the coffee and cream

  1. Take one cup of sweet cream whipped light with a little sugar.

  2. Put into each cup the desired amount of sugar and about a tablespoon of boiling milk.

  3. Pour the coffee over these and lay upon the surface of the hot liquid a large spoonful of the frothed cream.

Make the chocolate milk

  1. Take a pint of boiling milk and water in equal proportions.

  2. Take one tablespoon chocolate and one tablespoon sugar and dissolve them in cold milk.

  3. Stir into the milk and water while boiling.

  4. Allow all to boil ten or fifteen minutes.

Nutrition, whole recipe (rough)

355Calories
10 gProtein
22 gFat
29 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Cream1 tbsp (15ml) heavy51
Coffeenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Sterrett, Laura C. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Coffee + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

    Shared aroma: 2,3-butanedione (buttery, creamy).

  2. Coffee + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together2,202 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Coffee + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Coffee
Provides the bitter, roasted base flavour of the drink.
Sweet cream
Whipped into a light foam that floats on top and adds richness.
Milk
Adds creaminess and softens the coffee's bitterness.
Chocolate
Adds cocoa flavour and a little fat, giving the milk depth.
Sugar (in the method)
Adds sweetness and balances the bitterness of the coffee and chocolate.

The step that matters

Boiling the chocolate milk. Milk containing sugar and chocolate can scorch on the bottom of the pan and boil over. Stirring while it heats keeps the chocolate and sugar evenly dissolved and prevents a burnt taste.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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