Can milk coffee be used in baking?

Can you use milk coffee in baking?

Yes, with a few adjustments. Coffee is a popular secret ingredient in chocolate baking, because it makes chocolate taste richer. A milky coffee such as a latte or coffee with cream can replace some of the milk or water in a recipe, but it is usually thinner and less rich than plain milk, so it may need a little help.

How do you swap it in?

• Replacing water. In boxed brownie or cake mixes, use the same amount of brewed coffee as the water. Several food sites suggest swapping the water in a box brownie or chocolate cake mix for the same amount of strong brewed coffee, while others say about a quarter to a third of a cup is enough. Start small.
• Replacing milk. Use strong coffee with a splash of cream or half and half, so you keep the creamy texture. A latte can work but is weaker in flavor.
• No brewed coffee? Dissolve a teaspoon of instant coffee or espresso powder in the warm liquid before adding it.

Which recipes work best?

1. Chocolate cake, brownies and cookies: coffee boosts chocolate flavor.
2. Mocha frosting and ganache.
3. Tiramisu-style desserts and coffee cakes, where you want the coffee taste.
4. Vanilla cakes and delicate bakes: use sparingly, since the flavor will show.

Tips for success

• Let the coffee cool before mixing it with eggs so it does not cook them.
• Start with part coffee, part milk or water, and adjust next time.
• Sweetened coffee or flavored creamers add sugar; cut the sugar in the recipe a little or use unsweetened coffee.
• Dissolve instant coffee fully in the warm liquid.
• Too much coffee can turn a chocolate cake into a mocha cake, so start with part coffee.

Caffeine note

Baked goods made with coffee contain some caffeine. The amount in each slice is usually small, but it may matter for children or people avoiding caffeine, so label what you serve.

General guidance; test a small batch first.