Coffee spread: a creamy homemade recipe

Coffee spread: the easy recipe

Coffee spread is a simple, quick and versatile recipe.

It works well as a base for various dishes: it’s perfect for filling cakes and yeast-raised pastries, including brioche and panettone, as well as for spreading on rusks, crackers and bread.

It’s a real energy boost: it’s excellent for getting the day off to a good start and as a snack, but also when you have guests; it can be served as a dessert or as part of a brunch.

So let’s find out how to make a coffee spread: here’s the recipe in detail, from the utensils and ingredients right through to storage and a chocolate variation.

Everything you need: ingredients and utensils

To make the coffee spread, it’s best to use a moka pot. Specifically, we recommend a blend of Arabica and Robusta – full-bodied and creamy, with hints of bitter cocoa.

This version is made in Tuscany and embodies the traditions of Arezzo’s coffee roasting, evoking the region’s gentle yet wild landscapes, whilst drawing on secrets passed down through the family from generation to generation.

Here are the ingredients for the basic recipe for this spread made with speciality coffees:

● 3 small cups of espresso;
● 120 g of sugar;
● 500 g of whipping cream.

As for the equipment, you’ll need:

● a stainless-steel saucepan, preferably with a thick base and high sides;
● a whisk (to blend the cream more effectively);
● a hotplate (optional, to minimise stirring and prevent the cream from sticking).

Simple steps for an irresistible coffee spread

Here are the steps to make the basic recipe for coffee spread:

1. Pour the ingredients into the saucepan;
2. Use a whisk to mix them together – just a few strokes will do;
3. Place the saucepan on the hob or hotplate;
4. Cook over a medium heat, bringing the mixture to the boil and stirring frequently;
5. When foam appears, it means the mixture is starting to thicken;
6. Turn down the heat, making sure the mixture simmers gently;
7. Stir until you realise the spread is ready: not just because it looks thick, but because it darkens in colour. If, on the other hand, it’s still a bit runny, it will set whilst resting – no problem. The key indicator is the colour.

How best to store it (without losing its creaminess)

You can store the spread in the fridge: it will keep for up to 15 days. 

Alternatively, for a longer shelf life, simply transfer it into sterilised jars whilst it is still warm, covering them with an airtight lid.

Place the jars in a small saucepan and boil for about 30 minutes. Stored this way, the coffee spread will keep for around 6 months (in sealed containers).

Fancy going the extra mile? Try the chocolate version

You can add the following ingredients to the basic recipe for coffee spread:

● 150 g of dark chocolate, which you’ll need to break into flakes (you can also use dark chocolate chips);
● 100 g of toasted hazelnuts, which you’ll need to grind into a flour (if you prefer, you can buy hazelnut flour ready-made).

The method remains the same: simply mix these ingredients with the others in the recipe, bring to the boil and continue with the preparation.

This variation is absolutely delicious and is ideal for chocolate lovers, but also for those following a vegan diet: simply use a plant-based or vegan whipping cream.

This coffee spread is therefore a recipe that will win everyone over, much like the iced coffee recipe, with which it shares its versatility and intense flavour.