Turkish Coffee with Green CardamomPreparing an excellent cup of Turkish coffee is a splendid way to show off your coffee-making skills. Turkish coffee brewed in a copper coffee pot is pronounced as Jez-VEY. This coffee brewing method is not filtered, coffee powder is grounded so finely that it resembles flour and becomes part of the drink. It’s a very simple brewing technique but needs lots of practice to get a nice foamy head on the top.Ingredients:. 2 demi-tasse cup full of cold water. 2 tbsp extra finely-ground coffee, Dark-roasted Arabica coffee is traditional. Other types of coffee beans will work, and a blend of dark and lighter roasts is enjoyable.. 1 to 3 tsp sugar, options: There are three sweetness levels for Turkish coffee: “less sweet” uses 1/2 teaspoon of sugar per cup, “medium sweet” uses 1 teaspoon per cup (equal to the amount of coffee), and “extra sweet” uses 2 teaspoons per cup. You can also skip the sugar entirely.. 1 green cardamomDirections:. We are preparing two cups of coffee, pour the water into the cezve. Add sugar and For a hint of spice, add a whole green cardamom pod or just crushed cardamom to the cezve with the coffee.. Mix well to dissolve together with water, Do not stir after this point.. Place the cezve on the stovetop over medium heat. After a few minutes, the coffee will rise and foam up.. Just before it begins to boil, remove the cezve from the heat. Skim off the foam, adding a little to each serving cup. . . Return the cezve to the heat and let it slowly foam up again.. Pour the coffee very slowly into the serving cups so the foam rises to the top.. Let the coffee settle for a few minutes, then serve.Maple and Ginger Iced CappuccinoThis iced cappuccino is magical! It’s spicy, calming, delicious and must try coffee for the winter season.Ingredients:. 45ml espresso (also can try Moka pot coffee). 20ml maple syrup. Cinnamon 1 stick. An inch of fresh ginger. 200 ml milk. 6-8 ice cubesDirections:. In a pan take milk, maple syrup, grated fresh ginger and cinnamon stick, heat it for 5 minutes to make this milk more flavourful.. Cool down this milk and remove these cinnamon sticks and ginger pieces with the help of a strainer. whip this milk with an electric hand blender to make it foamy.. In a glass take 6-8 ice cubes, add espresso and top it with milk mixture and some extra foam to create a head.. For garnish, rim serving glass with maple syrup and cinnamon powder.
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