A cup of hot coffee with a thick layer of froth on it is delightful when you serve it sprinkled with a little chocolate powder. A pretty sight too. But what makes the froth and keeps it?
When you beat coffee powder with granulated sugar with a few drops of water, there are two things that happen…the sugar granules mingle with the coffee grains as they melt allowing for the flavours to develop fully. So by the time the hot milk is ready to be poured into this mixture, the full flavour is ready! Secondly, while beating the coffee powder with the sugar a lot of air is incorporated. This air forms the bubbly froth on the top of the cup. For best results, use full cream milk. The froth is thicker, creamier and lasts till you finish drinking it all up!
Unfortunately, frothy coffee is not possible for those who favour skimmed milk! There is no fat to sustain the air bubbles inspite of beating the coffee with sugar. But, yes, the coffee flavour will be much stronger.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.