Whipped Honey Coffee Cream

20 g instant coffee
250 g liquid honey (acacia or wildflower)
50 ml hot water (not boiling)
👩‍🍳 Preparation
Whip the honey.
Pour it into a bowl and start beating it with a whisk or electric whisk.
After a couple of minutes, it will become lighter and slightly frothy.
Add coffee and water.
Pour in the instant coffee and hot water.
Continue whipping vigorously for 3–5 minutes, until you obtain a thick, glossy, and fragrant cream.
Serve.
Heat milk (cow’s or vegetable) or water.
Add a generous spoonful of cream to the surface: it will slowly melt, creating an irresistible creamy layer. 😍
🍯 Why use honey?
It is a natural and aromatic sweetener.
It whips easily, forming that typical soft foam.
It gives the coffee a warmer and more enveloping note than sugar.
🥄 How to store it
Transfer the cream to a glass jar.
It keeps in the refrigerator for 3–4 days.

💡 Ideas for enjoying it
see the continuation on the next page