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Drink

Coffee Cream

A warm beverage made by mixing brewed coffee, cream, and sugar, then boiling and reducing the mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Coffee Cream

Ingredients

Directions

  1. Brew 3 cups of coffee until strong and clear.

  2. Mix the brewed coffee with 1 pint of cream and sugar to taste.

  3. Boil the mixture together and reduce it by one third.

  4. Serve warm.

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.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

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

  3. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Coffee
Provides the main coffee flavour and aroma that defines the dish.
Cream
Adds richness and fat, giving a smooth, velvety texture as the mixture reduces.
Sugar
Adds sweetness to balance the bitterness of the strong coffee.

The step that matters

Boiling and reducing by one third. Boiling concentrates the coffee and thickens the cream. Reducing too far can make the mixture overly thick, bitter, or prone to scorching on the bottom of the pan, so watch it closely.

“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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