Getting instant coffee just right, every single time.
Preparation Time: 5 min
instant coffee (I use Davidoff Café Espresso Dark Roast)
Monin Hazelnut Syrup (le sirop de Monin Noisette)
sugar to taste
measuring cups and spoons
1 Proportion is the key to making this recipe successful. For each cup of coffee, heat 3/4 cup milk and 1/4 cup water in a saucepan over a medium-low flame.
2 Preheat the coffee cups in a microwave for 30 seconds. This keeps the coffee warm for longer.
3 To each cup, add 1.5 teaspoons of coffee and sugar to taste.
4 Once the milk is heated, strain one tablespoon into each cup. Straining will make sure the milk is smooth without any cream.
5 Add 1 tsp hazelnut syrup and mix well with the milk frother until a light brown paste is formed. Then add another tablespoon of strained milk and mix well.
6 Divide the rest of the milk into the cups through the strainer and mix well with the frother until a thick foam is formed over the surface.