AI-generated image
Koffie verkeerd
Koffie verkeerd: the Dutch 'wrong coffee', with more hot milk than coffee
Order a koffie verkeerd in any Dutch café or bruin café and you get a tall glass that is mostly steamed milk with a strong shot of coffee poured in, the 'wrong' way round compared with a normal black coffee. It is the Dutch morning cup at home and at work, usually with a speculaas biscuit on the saucer. The common mistake is boiling the milk, which makes it taste cooked and kills the foam; heat it only until it steams and small bubbles form at the edge, about 65 °C. Chef's tip: froth the milk by shaking it in a jar with the lid on before warming it in the microwave, and you get café-style foam without a machine.
- Total time
- 6 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- ¾ cup strong coffee or espressofreshly brewed
- 1 ¼ cups whole milk
- 2 tsp sugar (optional)
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Brew ¾ cup strong coffee or espresso strong: about twice the usual amount of ground coffee for the water.
Step 2: Heat 1 ¼ cups whole milk in a small pan over a medium heat until it steams and tiny bubbles appear at the edge, about 149°F. Do not boil.
3 minStep 3: Froth the milk with a whisk or milk frother for 30 seconds.
Step 4: Pour the milk into two tall glasses, then pour the coffee through it. Sweeten with 2 tsp sugar if you like.
Nutrition per serving
- Calories
- 100 kcal
- Protein
- 6 g
- Carbs
- 9 g
- Fat
- 5 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does koffie verkeerd take?
- About 6 minutes in total: 2 minutes to prepare and 4 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Guava delight
A thick, fragrant blend of ripe guava, mango and banana, boosted with a spoonful of guava powder from the health shop. The book calls it a modern-day vitality drink, drawing on guava's long use in traditional Indian medicine. Serve it well chilled; sieve it if you don't like the little guava seeds.
Power pack
A sweet, energising juice of apples, pears and kiwi fruit with a stick of celery, all used unpeeled for extra goodness. It's naturally sweet, so it needs no sugar. Serve well chilled.
Horchata de chufa
Horchata de chufa is the drink of Valencia's summer, sold ice-cold in the city's horchaterías with long, soft fartons pastries for dipping. It is made from chufas, or tiger nuts: small wrinkled tubers grown around the village of Alboraya just north of Valencia, which have their own protected designation of origin. Soaked, ground with water, strained and sweetened, they give a creamy, nutty, naturally dairy-free milk with a hint of cinnamon. Valencians drink it very cold, or half-frozen as 'granizada'. Chef's tip: soak the tiger nuts for a full 24 hours and change the water once; they must be plump and soft enough to blend into a fine pulp, or the horchata will be thin and taste of raw starch.
Spanish