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Winter Special – Desi Cappuccino

Winter Special –  Desi Cappuccino

People in central Pakistan are in a very confusing state currently …the date says to layer up and the weather asks, “What is the rush?” Positively speaking, temperature is pleasantly moderate but I remember last year winter arrived early in November, by December heaters were functioning, dry fruit platters were ready, halwa feast was on, oranges were everywhere. Things are a bit slow this season. Anyhow, I am ready for the chill and having my daily supply of Kashmiri Chai.

Pakistanis prefer chai over coffee. Although media influence and openings of famous international coffee franchises are pushing for lets-meet-for-coffee culture but tea remains numero uno. We have our own way of making coffee and today I am suggesting the most popular one… Cappuccino! This desi version is my family favorite as it is very convenient and quick. It yields a velvety sweet cup of coffee which feels very creamy and rich as we prefer whole milk plus it forms a thick layer of froth which keeps the coffee hot for longer. It sits very well in the refrigerator. Just make sure you have fresh and good quality instant coffee.

It is a simple method with three ingredients (milk would be the fourth) and a beater. There aren’t many coffee enthusiastics in my family so I am doing a small quantity but feel free to adjust according to your requirements. So there is coffee and sugar in a small bowl…

…. and water. I am throwing in an extra picture just to show dry ingredients and highlighting the size of sugar granules we have.

Beat till the mixture is pale and fluffy. It will increase a lot in volume. This beaten mixture can be refrigerated for up to 3-5 days.

Put a heaped teaspoon of the mixture or more in to a mug/cup

Pour in hot milk, stir, sprinkle a little cocoa powder or cinnamon or drizzle some homemade chocolate syrup or caramel sauce for a fancy touch. Easy peasy, right?!

Winter Special - Desi Cappuccino

When coffee gets a Pakistani makeover!

Course Drinks
Cuisine Pakistani
Prep Time 5 minutes
Servings 6
Author Heenie


  • 1 tbsp instant coffee
  • 3 tbsp granulated sugar
  • 1 1/2 tbsp hot water
  • hot milk, as required


  1. In a small bowl combine coffee, sugar and water.

  2. Beat with electric beaters for 4-5 minutes or until the mixture is light and fluffy. It will increase in volume.

  3. Take a teaspoon or tablespoon of the beaten mixture in a mug or cup and top with hot milk. Stir gently. 

  4. This mixture can be refrigerated for 4-5 days. You can increase or decrease the amount of sugar. 

  5. If you prefer stronger coffee then use more beaten mixture per cup with diluted milk. 

  6. Sprinkle cinnamon or cocoa powder if you like to or drizzle chocolate or caramel syrup.

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