Koffie Verkeerd (Dutch Latte-Style Coffee)
Why this recipe works
- Ready quickly: Strong coffee and gently heated milk come together in minutes, making it practical for a simple breakfast or afternoon drink.
- Soft, creamy finish: Using hot milk in equal proportion to the coffee gives the drink a rounded texture without masking the coffee completely.
- No specialist equipment: A saucepan and whisk are enough to warm and lightly froth the milk, so there is no need for an espresso machine or steam wand.
Get the most out of this recipe
Ingredient notes
- Use strong coffee: A robust brew keeps the drink balanced once the hot milk is added; weak coffee can taste flat or overly milky.
- Milk choice matters: Whole milk gives the creamiest result and lightest froth, while lactose-free milk is a good option if you need a similar dairy-based alternative.
- Sweeten after mixing: Taste the finished drink before adding sugar, as the milk naturally softens the bitterness of the coffee.
Texture tips
- Avoid boiling the milk: Heat the milk only until steaming; boiling can give it a cooked flavour and make the texture less delicate.
- Whisk while hot: Froth the milk as soon as it comes off the heat, when it is easiest to aerate and pour smoothly into the coffee.
Make-ahead tips
- Best served straight away: Koffie verkeerd is at its best hot and freshly mixed, while the milk is still lightly frothed.
- Reheat gently if needed: If you have leftovers, warm them slowly in a saucepan until steaming and whisk again to restore a little froth.
Equipment you'll need
Ingredients
Instructions
- Brew the coffee strong and pour it into a large mug or heatproof glass.
- Warm the milk in a small saucepan over a low to medium heat until steaming and just below a simmer, stirring so it does not catch. Take off the heat.
- Whisk the hot milk vigorously for 20 to 30 seconds until lightly frothed. Pour the milk into the coffee in a steady stream, holding back the foam with a spoon if you like, then spoon the foam on top.
- Taste and stir in the caster sugar if using. Serve immediately while hot.
Recipe notes
Tips
- For the best balance, aim for equal volumes of coffee and milk, and use a strong brew so the drink stays coffee-forward.
- Do not let the milk boil; keep it just steaming to avoid a cooked flavour and to help it froth more easily.
- If serving to young children, pregnant people, or anyone with a weakened immune system, use pasteurised milk and make sure the drink is served piping hot.
Substitutions
- Replace Whole milk with lactose-free-milk for a similar creamy result.
- Replace Caster sugar with honey for a rounder sweetness.
Storage
- Best made and served immediately. If needed, refrigerate any leftover coffee and milk mixture for up to 1 day, then reheat gently in a saucepan until steaming, whisking to re-froth.
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Recipe overview
- Servings: 1 cups
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Dutch
-
Allergens:
Milk
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