NewDelhi Feb 8 : There’s nothing like a cup of good ol’ java during the cold climes, that too with a hint of spice. Here are some exciting coffees and flavour combos that you can try out in your kitchen and enjoy!<\/p>\n
There’s nothing like a cup of good ol’ java during the cold climes, that too with a hint of spice. Here are some exciting coffees and flavour combos that you can try out in your kitchen and enjoy!<\/p>\n
Turkish Coffee with Green Cardamom<\/strong><\/p>\n Preparing 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.<\/p>\n Ingredients<\/strong><\/p>\n 2 demi-tasse cup full of cold water; 2 tbsp extra finely-ground coffee (Dark-roasted Arabica coffee is traditional); 1 to 3 tsp sugar (There are three sweetness levels for Turkish coffee: “less sweet” uses \u00bd tsp of sugar per cup, “medium sweet” uses 1tsp per cup (equal to the amount of coffee), and “extra sweet” uses 2tsp per cup. You can also skip sugar entirely); 1 green cardamom.<\/p>\n Directions<\/strong><\/p>\n For two cups of coffee, pour 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.<\/p>\n Spiced Latte<\/strong><\/p>\n This simple diet-friendly latte is flavourful, easy to make, and has an amazing aroma.<\/p>\n Ingredients<\/strong><\/p>\n 200ml French press coffee; pinch of freshly grated nutmeg; 3 cloves; 3 small cinnamon sticks; 60ml water; demerara sugar for sweetness; 200ml milk; whipped cream (optional)<\/p>\n Directions<\/strong><\/p>\n Combine water and spices in a saucepan, cover and simmer for 3-4 minutes. Add the demerara, milk and bring to a boil. Remove from heat and stir in the coffee. Strain to remove the spices and pour the coffee into a coffee mug or glass. For more creamer options, add a swirl of whipped cream on top, sprinkle some demerara and cinnamon.<\/p>\n Spicy Mexican Mocha<\/strong><\/p>\n The perfect combination of strong, freshly brewed coffee, chocolate, and spices.<\/p>\n Ingredients<\/strong><\/p>\n 200ml French press coffee; a pinch of cinnamon; a pinch of cayenne pepper; 200ml half-and-half (simply a mixture of equal parts whole milk and cream); 15ml chocolate syrup; 2 sachets of demerara sugar; 10ml vanilla syrup; cinnamon stick, whipped cream, chocolate shavings, optional, garnish<\/p>\n Directions<\/strong><\/p>\n Add coffee grounds and cinnamon together while brewing in a French press. Bring the half-and-half, chocolate syrup, and demerara to a gentle simmer in a saucepan. Make sure to cook on low heat. Remove from heat and add brewed coffee. Whisk in vanilla extract. Pour coffee into mug, top with whipped cream, garnish with cinnamon or chocolate shavings, and a cinnamon stick.<\/p>\n Vegan Spicy Pumpkin Cappuccino<\/strong><\/p>\n A vegan and healthier option for one of the most famed recipes which you should try making at home this winter season.<\/p>\n Ingredients<\/strong><\/p>\n 30ml espresso; 200ml almond milk; 3 tsp pumpkin puree; 15ml honey; a pinch of nutmeg; 1 cinnamon stick; whipped cream<\/p>\n Directions<\/strong><\/p>\n In a pan take almond milk, honey, pumpkin puree, cinnamon stick and nutmeg and boil on medium heat. Take it off fire and remove cinnamon stick. Pour into French press to get nice silky and smooth texture foam. Take a shot of espresso into serving mug, pour milk with foam over espresso, make sure you get a thick layer of milk foam top. For garnish, add whipped cream on the top and sprinkle some freshly grated nutmeg.<\/p>\n Maple and Ginger Iced Cappuccino<\/strong><\/p>\n This iced cappuccino is magical! It’s spicy, calming, delicious and a must-try for the winter season.
\nIngredients
\n45ml espresso; 20ml maple syrup; 1 cinnamon stick; an inch of fresh ginger; 200 ml milk; 6-8 ice cubes
\n\u200b\u200b\u200b\u200b\u200b\u200b\u200bDirections
\nIn 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.<\/p>\n