Cookbook 8, Recipe 3 (Total 19)
I'm always up for trying new beverages. I happened to have Yemen Mokha coffee beans from a local roster so I used them - I thought Yemen was closer to Zanzibar than it is. Stephen looked it up and said it's about the same distance from Madison to Vancouver... Not exactly close - Oh Well.
Did I like it? Absolutely. It's nicer than the Turkish plain or (heaven forbid!) rosewater boiled coffee. The ginger added at the end is what really made it interesting. It reminded me of hot chocolate spiced with ancho chili's. This coffee gets that punch from ginger and cinnamon.
Recipe
Bring to a boil 2 cups of water with 4 slightly crushed cardamom pods and 2/3 inch piece of cinnamon. Lower heat and simmer for 3 minutes. Add 1/4 cup coarse ground coffee and bring to a boil. Turn off heat long enough for the grounds to settle. Bring to a boil again and let settle again. Repeat again. Add 3 tsp sugar and 1 tsp dried ground ginger. Pour into four cups. Drink when the grounds have settled.
It's always fun to flip the cup upside down when finished. Some day I'll learn to read grounds.
4 comments:
Yum, sounds great, lovely cup and saucer too! I had turkish coffee at a Lebanese place the other day, so tasty
Yum, sounds great, lovely cup and saucer too! I had turkish coffee at a Lebanese place the other day, so tasty
Hi, I've had the pleasure of being to Zanzibar last week and had the spiced coffee there. It was delicious!!! I'm trying it this weekend
spiced coffee in Zanzibar delicious as well as the bbq octopus in Stone Town
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