With Camille in St. Tropez this week (so jealous), today’s installment of Tuesday Tastings has been guest-contributed by Gabriela Iancu, who cooks up meals and musings for her blog, What Liberty Ate. Take it away, Gabriela…
I started drinking coffee about five years ago when I had my first professional job and had to be up early in the morning. I always enjoyed the smell of coffee, and as I delved into discovering its taste, I began to appreciate the ceremonial preparation of it and take in its delight.
Having a variety of spices at home pushed me to experiment with different flavors. I was also looking for a feminine version of coffee that I could drink with my friends in late afternoons. Adding spices to coffee can really improve its characteristics, bring in exciting nuanced flavors. I prefer the Turkish method because it helps coffee taste more aromatic, and with the use of hints of sweet liqueur I produced exciting flavor notes.
*makes 2 servings
- 1 cup cold water
- 4 tablespoons freshly ground coffee
- 1 teaspoon cardamom seeds
- 1/2 cinnamon stick
- 2 tablespoons vanilla caramel liqueur
- 6 tablespoons warm whole milk to froth
- 1 tablespoon roasted pistachios finely chopped
- Pour water in an ibrik (Turkish coffee pot) over low heat. Add the coffee, cinnamon and cardamom seeds, whilst stirring the water. Combine well, to avoid forming clumps of grounds.
- Simmer for 7 to 10 minutes, depending on the type of pot you use. As the coffee will simmer, it will form tiny bubbles that will raise to the top. When the bubbles reach the rim of the ibrik remove from the heat and filter the spices.
- Add 1 tablespoon vanilla caramel liqueur to each heatproof glass, and pour the coffee into it. Top with frothy milk and dust with pistachios.