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Wednesday, 27 May 2015

Spiced Coffee Recipe

The mornings and evenings are turning cold here in South Africa and 1 June marks the first day of Winter. So far we've been blessed with lovely sunny days and can spend the hours between 10:00 and 16:00 comfortably in short sleeves. But our luck won't last. Time to get the recipes ready to warm up the winter days and spiced coffee is just the thing!


I like to grind my own beans fresh just before brewing the coffee. It does not allow for any lapse of time where those freshly ground aromas can escape. There are plenty of inexpensive grinders on the market, but if you don't want to spend money on a grinder, you can certainly buy your coffee pre-ground. Look for packets which are vacuum packed and sealed tight, The best ones feel as solidly packed as a brick.


Fill your espresso pot up to the steam release valve with water.


Put the 'sieve' in and fill it up with coffee so the coffee forms a small mountain.


Tamp the coffee down tightly. This way the steam will have to build up and press through the coffee with vigor, releasing even more flavour.


Screw the top of the pot on and put it on high on the stove top.


The rule is to put the coffee in the bottom of the cup with the milk on top, but I usually take the lazy route and add the milk to the cups before sticking the cups in the microwave to heat the milk to steaming point. The general rule is 2/3 milk to 1/3 espresso.


If you pour the coffee slowly over a spoon into the milk, you will be able to see the layers on top of each other.


Add a pinch each of finely ground cinnamon, nutmeg and cloves to each cup.


I like to add a bit of chocolate to the mix. This time I added a heaped teaspoon of Milo, but you can also add a squirt of chocolate sauce as well; the kind you'll pour over your ice-cream. The chocolate is optional. I don't add sugar when I add chocolate, since I like the half-bitter taste of coffee, but you may prefer it sweeter.  Enjoy!


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