Coffee in Cream

Ingredients

• 3 pints heavy cream
• 1 cup strong, clear black coffee (freshly brewed)
• 2 cups granulated sugar
  
• 2 tablespoons arrowroot powder
• Cold milk (for moistening arrowroot)

Instructions

1. Brew Strong Coffee: Brew a cup of strong, clear black coffee. Set aside.
2. Prepare Arrowroot Mixture: In a small bowl, combine arrowroot powder with enough cold milk to create a smooth paste. Set aside.
3. Heat Cream: In a medium-sized saucepan, heat heavy cream over medium heat, stirring occasionally to prevent scalding.
4. Add Sugar: Gradually add granulated sugar to the warm cream, stirring until fully dissolved.
5. Incorporate Coffee: Pour the brewed black coffee into the cream and sugar mixture. Stir well to combine.
6. Arrowroot Thickening: Gradually whisk in the arrowroot mixture, stirring continuously to avoid lumps.
7. Simmer and Thicken: Allow the mixture to simmer over low heat until it reaches a creamy consistency. This may take a few minutes.
8. Check Consistency: Remove the mixture from heat once it has thickened. It will continue to thicken as it cools.
9. Cool and Refrigerate: Let the Coffee in Cream cool to room temperature, then transfer it to a container and refrigerate for 2-3 hours or until well-chilled.
10. Serve and Enjoy: Serve the chilled Coffee in Cream in individual glasses or cups. Optional: Garnish with a sprinkle of cocoa powder or a drizzle of caramel.

Source — The Unrivalled Cookbook and Housekeeper's Guide
Prepared by Reagan Garrett
Louisiana Anthology
December 19, 2023