Indian Espresso Coffee

Note: The recipe makes 1/4 cup coffee-sugar paste. You will need a tall mug and a metal spoon to whip up the coffee sugar mix.

In a dry, tall and heavy mug, tip in the instant coffee powder and sugar together.

Mix well and add milk just enough to moisten the mix. In case you need more, add more milk slowly. The purpose of milk here is just to give you a base moist paste to start working with.

The mix will be dark brown at first. With the help of the spoon, start beating the mix rigorously. It will start turning pale and paste-like.

Keep on beating the mix till it becomes pale brown and the sugar has dissolved. The mix will be thick and will flow like a ribbon, about 5–8 minutes.

You know when the mix is ready and thick enough when, even on inverting the cup, it wont drip. Once done, the mix with be a viscous paste. It is ready to use now.

To prepare a cup of coffee, tip in a generous tablespoon of coffee-sugar mix into a microwave-safe cup.

Pour 1/2 cup of lukewarm milk. Microwave on high for 20–25 seconds.

Take out and stir thoroughly with a spoon to dissolve any lumps. This is an important step. You need to get a smooth coffee-milk mix before adding more milk.

Top up with remaining 1/2 cup of cold milk and stir gently to combine everything. (Note: Mixing milk too rigorously will reduce the froth in the final cup.)

Microwave again for about 30–40 seconds or till you see froth rising up.

Your coffee is ready. Top with ground cinnamon or cocoa powder.