Some coffee fanatics would scoff at the thought of serving coffee any other way but black. However, the alternative – white coffee – is recognized and enjoyed by many across the globe. Mind you, Ipoh white coffee is not the whitening the coffee by adding milk or any other dairy product. In Malaysia, our white coffee is called the Ipoh Old Town white coffee.
So, what really is Ipoh white coffee? White coffee is actually a specific beverage made from coffee beans which were roasted in margarine and without any sugar, then brewed and stirred in a specific technique and served with sweetened condensed milk. Many describe the flavour of Ipoh white coffee as “nut-like”.
The term “Ipoh Old Town white coffee” was introduced the then Malaya by Chinese immigrants in late 19th century and early 20th century during the Qing Dynasty in China. As we all know, this was the time frame when Malaya was colonized by the British. The Chinese, more specifically Hainanese, were hired to work in the tin mines. Apparently they were not accustomed to the British way of drinking black coffee, so they developed a taste that will suit the palate of Chinese population in the then Malaya. They roast their coffee beans in low heat for a very long time, resulting in pale coloured coffee beans. Here is a unique white coffee recipe that you can try at home:
The ingredients you will need are:
– 1 sachet of Coffee Malaysia white coffee
– ¾ cups of milk (we recommend full cream but you can use soy/almond or other non-dairy substitutes if you want)
– 1 cup of ice cubes
– sugar to taste (we usually recommend more or less 1 tbsp)
- Put in all the ingredients above into a blender and blend away. Make sure you do not blend it for too long as it will then lose its consistency. Just blend for about 30 seconds. As soon as you see your ice cubes moving around, count like 3 and you should stop.
- Pour the mixture into a tall glass, and voila! You can decorate you ice blended Ipoh white coffee to how ever you like. Maybe drizzle some chocolate syrup over whipped cream and top it off white chocolate rice or roasted almonds, to give it more flavour and as we Malaysians call it, more “oomph”.