{"id":4821,"date":"2020-08-04T02:00:56","date_gmt":"2020-08-04T09:00:56","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=4821"},"modified":"2024-08-29T13:26:07","modified_gmt":"2024-08-29T20:26:07","slug":"instant-upgrades-for-instant-coffee","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/instant-upgrades-for-instant-coffee\/","title":{"rendered":"Instant Upgrades For Instant Coffee"},"content":{"rendered":"

\"\"<\/a>Granita di Caff\u00e8<\/strong>
\nI\u2019m not as much of a coffee snob as I used to be, when I lived in Japan and everyone around me treated Blue Mountain coffee as the Holy Grail\u2014but I did make fun of my mother when she would take out her jar of Folgers\u00ae instant. \u201cWhy would anyone drink instant coffee at all?\u201d is what I always thought. But those freeze dried pebbles of brew are making a comeback, doncha know\u2026you\u2019ve heard of Dalgona by now, right?<\/p>\n

Turns out instant coffee is pretty handy\u2026for certain things. This coffee granita is a frozen Italian dessert that came out fantastic! The easy part was making the espresso out of instant coffee. Our water boiler did that for me quick. Pro tip: the Zojirushi has temp settings that can be set for different types of tea. We usually have ours at 195\u00b0F for green tea, but I raised it to 208\u00b0 so I could dissolve the instant coffee fast. The hot water was ready in a matter of minutes.<\/em>
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After mixing sugar into the hot coffee, I poured it into a flat pan.
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Now the tricky part. After freezing for about 30 minutes, the coffee has to be taken out and stirred a little to break up the ice crystals. If you do this a few times\u2014freeze, scrape the coffee, re-freeze, you\u2019ll get a nice slushy coffee before it has a chance to freeze solid.
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Add whipped cream and this Granita di Caff\u00e8 is done! A frozen treat perfect for summer, that starts with hot instant coffee! Don\u2019t be afraid to make the coffee strong\u2014I used 1-1\/2 teaspoons of powder to make 1 cup of \u201cespresso\u201d.
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I got on a roll with the instant coffee, so here\u2019s my Coffee Gelatin, made with Zojirushi\u2019s recipe<\/span><\/strong><\/a>. My tip for this recipe: use a little more gelatin powder or a little less water. I prefer my Jello to be a little firmer.<\/em>
\nClassic Coffee Gelatin<\/strong>
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And here\u2019s my Nutella\u00ae Iced Latte. This is super easy\u2014blend Nutella\u00ae into hot instant coffee and refrigerate to cool. Then pour over ice with some milk for a delicious hazelnut latte. Be generous with the Nutella\u00ae; it\u2019s good stuff!
\nIced Hazelnut Latte<\/strong>
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Speaking of Dalgona, this Korean iced coffee drink went viral everywhere a few months ago and it\u2019s pretty much old news now, but if you\u2019re interested in making one yourself, look it up. It\u2019s fun to make and it\u2019s photogenic.
\nDalgona Coffee<\/strong>
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Just For Fun<\/strong>
\nI\u2019ve got 2 videos this month. First, if you\u2019re feeling claustrophobic, enjoy the sunset with me for a few seconds. Sound on! If you don\u2019t live near a beach, this is for you!<\/p>\n