13 Different Types of Hot White Coffees

This Austrian recipe uses egg yolk and coffee, a combination also popular in Scandinavia. Combined with honey, the egg yolk gives this espresso a voluptuous texture, and the optional brandy will add another layer of flavour.

Instructions

1. Using the technique on, brew one shot/25ml (1n oz) of espresso into your glass. Add 25ml (1n oz) brandy, if desired.

2. In a small bowl, combine 1 egg yolk with 1 teaspoon of honey. Gently pour it over the espresso so it floats on the surface.

3. SERVE IT UP - Top with 1 tablespoon of whipped cream and serve immediately.

Inspired by Vietnamese egg coffee, this recipe replaces condensed milk with cream of coconut, lending another dimension to the taste and making the recipe suitable for those with a dairy intolerance.

Instructions

1. Brew 120ml (4n oz) coffee using a phin. Alternatively, brew it in a French press. Pour into your glass.

2. Whisk 1 egg yolk and 2 teaspoons cream of coconut together until fluffy. Gently spoon the mixture over the coffee, so it floats.

3. SERVE IT UP - Sweeten to taste with demerara sugar, and serve with a spoon.

As honey bees feed on various flowers and herbs, the honey they produce takes some of the properties from the nectar. Orange blossoms are one such source and a
water distillate highlights their favour in this recipe.

Instructions

1. Steam 150ml (5n oz) milk in a pitcher with 1 tablespoon of orange blossom water to about 60–65ºC (140–150ºF), or until the pitcher is just too hot to touch. Aim for
about a 1cm (1⁄2 in) layer of foam.

2. Spoon 1 tablespoon of orange blossom honey into the bottom of the glass and pour the milk over.

3. Using the technique on, brew one shot/25ml (1n oz) of espresso into a jug. Pour the espresso into the glass, through the foam.

4. SERVE IT UP - Serve with a spoon for stirring to help dissolve the honey.

This latte is moreish and rich, making the most of a holiday favourite. Shop-bought eggnog does not usually contain raw egg, but if you choose to make your own, beware of the risks of contamination and curdling when hot.

Instructions

1. Gently heat 150ml (5n oz) eggnog and 75ml (2 1⁄2 n oz) milk in a saucepan over medium heat, stirring continuously. Do not allow it to boil. Pour the warm eggnog
mixture into the cup or glass.

2. Using the technique on, brew two shots/50ml (11⁄2 n oz) of espresso into a small jug, and pour it over the eggnog mixture.

3. SERVE IT UP Grate some fresh nutmeg over the top, and serve.

Choose a good-quality brand of soya milk and soya eggnog for this dairy-free alternative to the classic eggnog latte. You can add brandy or bourbon to make it a grown-up drink, or replace nutmeg with chocolate shavings.

Instructions

1. Heat 100ml (3 1⁄2 oz) of soya eggnog and 100ml (3 1⁄2 oz) of soya milk in a saucepan over medium heat. Do not allow it to boil.

2. Using the technique on, brew two shots/50ml (11⁄2 oz) of espresso into the cup.

3. Add the warm eggnog–milk mixture into the cup over the espresso, and stir.

4. SERVE IT UP - Add a dash of brandy, if desired, sprinkle with ground nutmeg, and serve.

This is one of the simplest of all espresso-based treats. A scoop of ice cream drowned in strong espresso makes for a perfect end to any meal. Choose egg-free vanilla ice cream for a light version, or add favoured ice cream for variety.

Instructions

1. Spoon 1 scoop of vanilla ice cream into your glass. It looks most attractive if you can form a full ball of ice cream using a scoop.

2. Using the technique on, brew two shots/50ml (1 1⁄2 oz) of espresso and pour it over the ice cream.

3. SERVE IT UP - Serve with a spoon to eat as a dessert, or allow to melt while sipping.

Almond milk is a great alternative if you are lactose-intolerant. Made of ground almonds and water and sweetened to taste, almond milk and ice cream are easy to make at home. Enjoy the fresh flavours they can bring to your coffee.

Instructions

1. Pour 25ml (1n oz) almond milk into a small glass. Top with 1 scoop of almond milk ice cream.

2. Using the technique on, brew one shot/25ml (1n oz) of espresso into a small jug. Pour it over the ice cream.

3. SERVE IT UP Sprinkle over 1⁄2 teaspoon cinnamon and 1 teaspoon chopped almonds, and serve.

Figs are used as a flavour enhancer in many coffees around the world, but rarely as an ingredient in a beverage. It is combined here with almond essence, which gives this variation of a cahè latte a real depth of flavour.

Instructions

1. Steam 250ml (9n oz) milk with 1 teaspoon almond essence and 5 drops of fig favouring in a pitcher to about 60–65°C (140–150°F), or until the pitcher is just
too hot to touch. Pour into the cup.

2. Brew 100ml (31⁄2 oz) coffee using a French press, AeroPress, or brewer of your choice. Brew the coffee double-strength, if you prefer a more pronounced coffee
taste.

3. SERVE IT UP - Pour the brewed cohee over the navoured steamed milk, and serve.

A popular Japanese dessert, mochi ice cream is a ball of cold ice cream covered in a smooth, dough-like rice paste. This recipe uses a mochi made with coconut milk, making it suitable for those with a dairy intolerance.

Instructions

1. Place 1 black sesame-favoured coconut milk mochi in your glass.

2. Using the technique on, brew two shots/50ml (1 1⁄2 oz) of espresso into a small jug.

3. Mix 50ml (1 1⁄2 oz) cream of coconut with the espresso and pour it over the mochi.

4. SERVE IT UP - Serve immediately with a spoon.

Most people would not think to mix tea and coffee together, but this creamy mix with black tea has delicious results. Originally served by street vendors, yuanyang is now a favourite in many Hong Kong restaurants.

Instructions

1. Combine 2 tablespoons black tea leaves and 250ml (9n oz) water in a large 1 litre (13⁄4 pints) saucepan, and simmer for 2 minutes.

2. Remove the saucepan from the heat, and discard the tea leaves. Stir in 250ml (9n oz) condensed milk, return to the heat, and simmer for another 2 minutes. Remove from the heat.

3. Using the technique of French Press, brew 500ml (16n oz) coffee in a French press and pour it into the saucepan. Mix thoroughly with a wooden spoon.

4. SERVE IT UP - Pour into 4 glasses or mugs, sweeten with sugar, and serve.

You don’t have to use a Vietnamese phin coffee dripper to make Ca phe sua nong, but it’s a clean and easy-to-use brewing method that also lends itself well to black coffee. Here, condensed milk makes for a sweet and creamy drink.

Instructions

1. Pour 2 tablespoons of condensed milk into the bottom of the mug. Place 2 tablespoons of medium-ground coffee at the bottom of a phin or filter pour-over.
Shake to distribute and screw the top filter on.

2. Bring 120ml (4n oz) water to a boil and pour about a third of it over the filter.

3. Allow the coffee to swell for a minute. Loosen the filter a couple of turns and pour the rest of the water on. The water should drip through in about 5 minutes.

4. SERVE IT UP - Serve with a spoon, to stir and dissolve the condensed milk.

If you are lactose intolerant, there is plenty of lactose-free milk to explore, including nut and seed milk. This recipe includes raw egg, which adds a wonderful creaminess. The glowing gold custard that decorates the drink inspired the name.

Instructions

1. Using the technique on Stove-Top Pot, brew 100ml (3 1⁄2 oz) strong stove-top coffee.

2. To make the eggy custard, separate 1 egg and discard the white. Mix the yolk and 2 tablespoons lactose-free custard in a small bowl. Add 1 teaspoon of the coffee
and blend it in.

3. SERVE IT UP - Pour the coffee into the mug and top it with the eggy custard. Top up with non-dairy whipped cream, sprinkle over vanilla sugar, if desired, and
serve.

Beautifully fragrant and deliciously warming on a cold night, this drink may take a few minutes to prepare, but it will be worth the wait. Perfect after a good meal, the richness of the butter and sugar makes it a great alternative to dessert.

Instructions

1. Place an equal amount of sliced peel from 1 lemon and 1 orange in the mugs.

2. Brew 1.5 litres (2 3⁄4 pints) of coffee using a French press or electric-filter brew.

3. Pour into a jug and add 250ml (9n oz) single cream. Pour the coffee–cream mix over the citrus peels.

4. SERVE IT UP - Divide the gingerbread butter (see Image) between the mugs, about 1 teaspoon in each.

GINGERBREAD GROG - To make the gingerbread butter, mix 2 tablespoons of soft, lightly salted butter with 100g (3 1⁄2 oz) brown sugar, 1⁄4 teaspoon each of ground allspice, nutmeg, cinnamon, and cloves, and 2 teaspoons of rum essence. As the flavoured butter melts and the spices dissolve, little pearls form on the surface.