On my kitchen counter I have an espresso machine and a French press. On my stove I have a percolator, an Italian stove top espresso maker and a Turkish cezve. Because, umm, because- actually I have no good reason to have 5 ways to make coffee. I just really really like coffee.
Sometimes you want your cup of joe with a nice creme, and sometimes you want a demitasse filled with coffee thick enough to chew- you get the idea.
When I got the cezve from a daughter this Christmas I researched Turkish and Greek coffee making videos and started boiling away. I experimented enough with different recipes that I couldn't sleep. So I took some time off and came back to the cezve from a different angle. Almond milk.
What if I boiled the coffee directly in almond milk instead of water?
And I discovered perfection and a bit of an oddity. If you boil Turkish coffee in almond milk not only do you still get that wonderful froth but the coffee somehow ends up tasting like hot cocoa without the treacle-like sweetness of hot cocoa. Not to mention strength and thickness wise it is like having your coffee and eating it too.
2018- may I discover something new each week, and may at least some of the discoveries be more life changingly profound but all just as delicious as this week's new newness.
Sometimes you want your cup of joe with a nice creme, and sometimes you want a demitasse filled with coffee thick enough to chew- you get the idea.
When I got the cezve from a daughter this Christmas I researched Turkish and Greek coffee making videos and started boiling away. I experimented enough with different recipes that I couldn't sleep. So I took some time off and came back to the cezve from a different angle. Almond milk.
What if I boiled the coffee directly in almond milk instead of water?
And I discovered perfection and a bit of an oddity. If you boil Turkish coffee in almond milk not only do you still get that wonderful froth but the coffee somehow ends up tasting like hot cocoa without the treacle-like sweetness of hot cocoa. Not to mention strength and thickness wise it is like having your coffee and eating it too.
2018- may I discover something new each week, and may at least some of the discoveries be more life changingly profound but all just as delicious as this week's new newness.
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