Ahweh Arabi (Lebanese/Turkish Coffee) is famous around the world.
1 demitasse cup of water
1 1/2 teaspoon sugar
1 heaping teaspoon finely powdered coffee (not instant)
1 Measure water and sugar in Rakweh (Turkish Coffee Maker).
2 Dissolve the sugar in the water by bringing the mixture to a boil stirring constantly.
3 Remove from heat and stir in coffee.
4 Return to heat and bring slowly back to a boil. When the coffee begins to rise up remove from heat. When foaming recedes return to heat and bring back to a boil. Repeat this procedure three times . The goal is to get maximum coffee flavor without over boiling. There should be a thick sediment on the bottom and a brown froth on the top.
In summer, all I want is cold and creamy ice cream. Coffee ice cream is one of my favorite flavors, and echos how I drink the hot stuff, light and sweet. I tend to like my ice cream plain (it’s a textural thing), but if you like mix-ins, chopped dark chocolate, toffee pieces, fleur de sel praline, or chocolate covered coffee beans would be a natural fit.
Coffee Ice Cream Recipe
2 cups heavy cream
1 cup whole milk (or 1/3 cup half and half, 2/3 cup lowfat milk)
3/4 cup sugar
5 egg yolks
1 tsp vanilla extract
2 tsp instant espresso* (I use Medaglia d’Oro)
1 tsp ground fresh coffee (for color and visual texture)
Whisk together the egg yolks and half of the sugar in a medium sized bowl.
Combine the other half of the sugar with the milk and cream in a heavy bottomed sauce pan and heat until just below a simmer. Whisk in the instant coffee until it is dissolved.
Take about a cup of the hot cream/milk mixture and whisk it into the bowl with the eggs to temper them. Whisk the egg/milk mixture back into the pot with the cream and cook over a low heat until thickened. You are making custard. Do not let it boil or you will have scrambled eggs in your cream!
When thick (about 5 minutes), remove from the heat pour though a fine mesh strainer into a bowl set over ice water. This stops the cooking process and helps the custard cool quickly. Whisk in the vanilla once cool. Chill in the refrigerator until very cold.
Freeze according to your ice cream maker’s instructions and at the end mix in 1 tsp of finely ground coffee.
*If you’re wondering why I used instant espresso (Medaglia d’Oro) instead of fresh coffee it’s because I like the way it dissolves completely. I didn’t want to add in brewed coffee because I thought the liquid would change the texture of the ice cream. I’ve seen recipes which infuse the cream with coffee beans but have not tried it. Also, a tiny jar of this goes a long way and is great when you want to put a coffee flavor in chocolate baked goods, like this salted caramel chocolate cake.
Coffee usually gets a bad wrap among healthy types. It’s addictive, dehydrating, and makes you super cranky to be around when you can’t get your fix, say plenty of physicians, nutritionists, and yogis.
But (organic) coffee beans do have health benefits—like high levels of antioxidants.
Last week, popular yoga teacher (and inversionist extraordinaire) Raghunath, tackled this issue in his newsletter, citing an Ayurvedic doctor’s perspective on coffee: We need bitter foods, and most Americans don’t eat many of them. And Western studies point to health benefits like lowering diabetes and prostate cancer risk.
Raghu mentioned that what you put in coffee matters (no heaping tablespoons of sugar or half-and-half!).
Then he shared this coffee smoothie recipe—note: it calls for a hammer!—which we are sharing with you, since it sounds seriously worth brewing:
Raghunath’s All Natural Choco-Coffee Coconut Smoothie
1 cup of coffee, freshly brewed, and then chilled
1 hard coconut (Smash with hammer over the bowl to get out milk, and strain out any woody shell or coconut hair. Remove hard coconut meat the size of your palm.)
Read the rest here…