Darrell's
Café Arabe (Arabian Coffee)
Tips:
An easy flavored coffee, this must be made in advance so it
has time to chill.
This is delicately spiced; if you don't care for spiced
coffee, try the vanilla variation below. I use a vegetable peeler
to obtain the orange rind pieces called for here. Darrell is
a food buddy of mine who lives in Wisconsin, and he loves to
drink this after a run. This tastes best the day it is made.
Yield:
2 servings
- 2
Tablespoons granulated sugar
- 1
Tablespoon instant coffee granules
- 1
Tablespoon unsweetened Dutch process cocoa powder
- 1
1/2 cups boiling water
- 1
cinnamon stick, 3 inches long
- 6
whole cloves
- 2
pieces orange rind, each about three inches long by one
inch wide (scrape off any white pith)
Optional
for serving:
In
medium heatproof bowl or four-cup heatproof liquid measure,
combine sugar, coffee, and cocoa powder. Add boiling water;
stir thoroughly to dissolve solids. Add cinnamon stick and whole
cloves; twist each piece of orange rind once, then add to hot
liquid. Let stand at room temperature for 1 hour, stirring occasionally.
Strain to remove spices and rind, then chill until very cold.
Stir well before serving. Serve as is, over ice, or with the
addition of a little milk or cream.
Variation:
Café à la Vanille
Make
Café Arabe as above, except omit cinnamon stick and
cloves. Before
serving, stir in 1 tablespoon pure vanilla extract. Great
with a little milk added!
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