How to make coffee sauce

Welcome to another article on recipes with coffee. This time I bring you one that is a bomb, especially for all sweet lovers like me, I am a fan of caramel sauce, and I put it on everything, croissants, cakes, cookies, muffins, bread, toast, etcetera.

It may not be known as caramel sauce in some countries, but I think the flavor and texture vary slightly. It can be found in almost all kinds of markets, but as always, the homemade option is much richer; the thing is that it takes hours and hours to prepare it.

It is prepared by placing milk and sugar in a pot on the fire and stirring for hours without stopping. Otherwise, it burns until it reduces and becomes a caramel color with a spreadable consistency, and all that slow caramelization for hours gives it an incredible flavor.

But here I bring you something better; if you like coffee and caramel sauce, today I bring you this recipe that fuses these two delicacies. We will prepare a coffee souce, but don’t worry; we will not be stirring for hours and hours; we will make the short version.

coffee sauce
coffee sauce

So you won’t have any excuses not to prepare it, it is very easy to make, with very few ingredients and it is simply delicious for breakfast or to treat yourself, because you can eat it in spoonfuls, you have to try it.

Ingredients to prepare the coffee sauce

The ingredients that we are going to need to obtain more or less 12 ounces of this sweet are:

  • 50 grams of coffee.
  • 17 ounces of double cream.
  • 125 grams of sugar.
  • 4 grams or a teaspoon of natural vanilla extract.
  • 1 pinch of salt.
Ingredients for the coffee sauce
Ingredients for the coffee sauce

Preparation of the coffee sauce

  1. We will grind the coffee in a coarse size, a little coarser than what we generally use for the French Press or Cold Brew.
  2. As we infuse this coffee with double cream. We will filter it with a metallic strainer to separate the coffee from the sweet.
  3. Before placing it, we will sift the coffee through the same metal strainer we will use at the end of the strain to ensure that there are not too many sediments in the sweet. You may need a few more grams of coffee; this will depend on the grinder you have. For example, with mine, in this grind setting, I separated about 3 grams of this very fine powder in the 50 grams of ground coffee, then I ground and sifted about 3 grams more to complete.
  4. Once we have our coffee ready, we place in a pot the 17 ounces of double cream, the 125 grams of sugar, the teaspoon of natural vanilla extract, and a pinch of salt, all the ingredients except the coffee.
  5. We take it to a stove with high heat or maximum power, stirring to mix the ingredients well and dissolve the sugar. Always watch it and stir it constantly.
  6. Once we see that the temperature rises and starts to boil, we will quickly lower the heat to a minimum and continue stirring. We will be stirring for about 20 minutes more or less, and we will begin to see that it will thicken a little bit and change its color a little bit, from a very pale yellow, almost white, to a stronger yellow.
  7. When we see that it is in this very yellow color and looks thicker, that it is sticking to the walls of the pot, continuing with the fire to the minimum, we will add the coffee.
  8. Stir well, quickly, to incorporate and wet all the coffee pieces and let it infuse for about 5 minutes approximately, stirring a little, not too much, but enough so that it does not stick, since, in this part, it will thicken quickly.
  9. After these 5 minutes, we will see it very thick and with a good coffee color, which means it is ready.
  10. We will turn off the fire; remember that it thickens when it is cold, so it will not have that spreadable consistency yet. A good way to know if it is ready is to have some very cold water at hand; you can add some ice cubes and put a little bit of the coffee sauce; if it falls in the form of balls, it is ready; it does not have to dissolve in the water.
  11. Now what we are going to do, as I mentioned, is to filter the coffee with the same metal strainer; if you have a large one, it is better; we are going to place the coffee sauce filtering it towards another container, and if you have a small one, place a little bit at a time and stir with a spoon. Discard the coffee and continue filtering until you finish. The color becomes more intense, and you can taste it.
  12. We will put it in the jar you like and take it to the refrigerator, where the intensity of the color will decrease and thicken a lot.
Preparation of the coffee sauce
Preparation of the coffee sauce

What else can I tell you, there are thousands of ways to enjoy this delicacy, and I’m not lying when I tell you that it goes well with everything, for toast, snacks, or breakfast, spread or spooned.

Result of the preparation of the coffee sauce

It is very similar to caramel, but with all the flavor of coffee, clearly the protagonist. If you find it too intense, add less coffee or sugar if you want it less sweet. You can modify it to your liking.

I loved this recipe and did many tests; initially, I had seen a recipe with espresso, but the idea of grinding coffee, extracting it in espresso, and then taking it to the fire and heating it again with the double cream, I was not too fond of it. It was justified by the taste that was too bitter.

I liked it much better when I tried infusing the cream with the ground coffee. In addition, it is simpler, and the coffee feels much richer. Yes, we will not feel the coffee-tasting notes since we are adding cream and sugar, but, recently, it is a good quality coffee, good quality and well balanced, not bitter.

Please try this recipe at home; it is undoubtedly delicious. If you want to make more or less, adjust the quantities while maintaining the proportions, although I recommend that you prepare enough as it goes down very quickly.

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