Robinson Coffee with Walnuts
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It is a wonderfully sweet coffee with a rich coconut flavour. The egg makes it more indulgent and filling, while the coconut boiled in milk adds a delicate creaminess.
10 minutes
420 kcal
Recipe
alcohol-free
hot
Ingredients
milk
instant coffee
water
sugar
an egg
treacle
desiccated coconut
chopped walnuts
Features
saucepan
mixer or electric handheld whisk
mixing bowl
More
coffee pot
in a mug
syrups
nuts
with egg
tropics
dairy milk
for professionals
Ingredients
uz
ml
1
2
3
4
water
milk
instant coffee
icing sugar
sugar
desiccated coconut
an egg
treacle
Method
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Place the desiccated coconut in a saucepan and pour in ¾ the milk.
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Heat the mixture on low until it comes to a boil. Transfer to a mixing bowl.
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In the saucepan, combine sugar and treacle, add a little water, and bring the mixture to a boil over low heat.
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In a separate bowl, whisk the egg with the remaining milk until smooth.
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Combine the whisked egg, coconut milk mixture, and the treacle-sugar syrup, stirring until well combined.
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In a serving mug, add the instant coffee and pour over boiling water.
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Carefully spoon the creamy mixture on top of the coffee.
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Garnish with chopped walnuts.
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