The Gregmeister FroffeeeCoffeee Special!

April 28, 2008 at 1:19 | Posted in General gubbins | Leave a comment

Now I like a really good frothy coffee from time to time. Well, at least one or two a day!
Here’s the way I like to make my coffee … it’s extra milky and very much extra frothy!

Put 1-2 teaspoons of any well known brand of instant coffee granules into a mug that
can hold up to 400ml (but no less than 300ml) of liquid. No cheapo, supermarket own
brand shite though, but Red Mountain, Maxwell House, Nescafe, or some other.
(My current preference is Red Mountain.)

Now add 2-3 heaped teaspoons of coffee whitener, preferable Coffee Mate or similar.

As for sugar or sweeteners, that’s up to you, although I recommend Half Spoon Sugar.

I assume by this time, you’ve already put some water in the kettle, and switched it on.
If you haven’t … well, what are you waiting for? The water won’t boil itself you know!

Give the contents of your mug a stir up, then pour in a drop of UHT semi-skimmed milk.
(The milk must be from a resealable carton with a plastic cap or tab or the next part
of the method could get quite messy.) Stir it up again, until you’ve got a smooth
and gloopy caramel coloured mixture in your mug. Make sure there are no lumps
or any undissolved coffee when you’re done stirring.

Now comes the interestingly unusual bit. If the milk carton is currently more than two
thirds full, pour about 200-300ml of it into any suitable container, such as a jug or
another mug. At this point, close the cap or tab of the carton and give a darn
good shake for about 10-15 seconds. This is where the frothyness starts!

Leave the carton to stand for a few moments, about 30 secs should do the trick.

The milk will now be rather foamy for the next few minutes, so at this point, open
the carton, and squeeze some of the the milky foam (or foamy milk) into the mug,
and stir it up. Now wait for the kettle to finish boiling, if it hasn’t already.

Pour on the freshly boiled water, up to about an inch or so from the brim of the mug,
and stir. Squeeze on a bit more of the frothed up milk, and stir again, but don’t mix
it completely into the hot coffee until it melts. Ensure it’s still slightly foamy on top.
Pour on some more water from the kettle until the mug is nearly full.

Top it off with as much, or as little of the remaining milk foam from the carton as
you like. Feel free to garnish this frothy coffee delight with whatever you fancy.
Cinnamon, chocolate powder, sprig of parsley … or nothing at all.

(Sprig of parsley not recommended!)

Now … enjoy!

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