bubbly coffee

September 26th, 2014

Not long ago, we took an adventure to the Outer Sunset here in San Francisco. We took a walk from one of our favorite little shops, General Store, to Andytown, a little coffee shop tucked away in a neighborhood a few blocks away. A woman walked out with a coffee topped with a billow of whipped cream and I knew exactly what I was getting. I asked what it was and she told me something that sounded like gibberish. Turns out it’s called the Snowy Plover (which it turns out is the name of a sweet little bird) and yes, it is as delicious as it looks.

It’s super simple—espresso, bubbly water, and a giant dollop of whipped cream. I mean, that’s like three of the best things ever. You can bet I made it my mission to recreate it at home. Since I don’t have an espresso machine, I had to come up with an alternative to a shot of espresso. After trying a few different routes, I discovered that coffee concentrate (which needs to be diluted) is the perfect alternative for those of us without an espresso machine at home. It’s certainly not an everyday iced coffee, but it’s a delicious weekend treat. And if you’re in San Francisco, make your way over to Andytown for a Snowy Plover and one of there amazing in-house baked goods.

Bubbly Coffee

Inspired by the Snowy Plover at Andytown

makes 1 drink

coffee concentrate*pellegrino seltzer water

whipped cream, sweetened (recipe below)

1 teaspoon simple syrup, optional

*make sure you’re using a coffee concentrate that needs to be diluted

Fill a tall glass with ice. Pour the coffee concentrate into the glass until it’s 1/3-1/2 full. Add the seltzer until it’s about a 1/2-inch from the top of the glass. Add simple syrup, if using, and stir. Top with a large dollop of whipped cream, add a straw, and enjoy!

whipped cream

1/2 cup heavy whipping cream1 1/2 teaspoons sugar 1. Combine the heavy whipping cream and sugar in a bowl. Whip (either by hand, which always takes longer than you think it will, or by mixer) until it has stiff peaks. The whipped cream should be a little thicker than you may be used to.

Comments: 4 Total

  1. Katrina @ Warm Vanilla Sugar

    September 27, 2014 at 11:08 am

    This sounds great!! So yummy looking :)

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    September 28, 2014 at 7:07 pm
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  4. kickpleat

    October 3, 2014 at 10:54 am

    I’m so thrilled you posted this recipe. I heard about a bubbly coffee online somewhere at some faraway cafe and it’s been itching at the back of mind mind since. Thank you, it looks amazing.

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