If there is any clear division in the world it has to be between tea and coffee drinkers. The (feigned) animosity between the two groups is stronger than between any two political parties, sport teams, or neighboring countries.
I have my feet firmly planted on the dividing line. Coffee is my first love, tea my refuge. After I had to cut on my coffee consumption a couple of years ago, I still have my morning coffee, it’s a habit more than a necessity.
This spiced winter coffee is the love child of coffee and tea: coffee beans and a spice mix steeped slowly, mixed with Kahlúa and served warm topped with whipped cream. It almost felt sinful as I sipped it.
I have no idea how this percolated into my brain (terrible pun, I know).
I have a big bag of the loveliest Dominican coffee beans (if you don’t know it, you absolutely must try Dominican coffee, it’s the real deal). They just look so beautiful, dark, creamy, aromatic. I wondered what it would be like if I did something without grinding them first, something lighter than my usual coffee.
I am not sure I can describe this drink. It’s milder than regular coffee, but the spices dance tight against the coffee, neither dominating the other. The aroma is intoxicating, and the touch of Kahlúa, well, that’s the sin part. It just works.
- ½ cup of heavy cream
- ¼ cup of coffee beans
- 10 cardamom pods , crushed
- 2 star anise
- ½ qt [½ lt] of water
- 1/3 cup of powdered sugar
- ½ cup of Kahlúa
- 1/3 cup of brown sugar
- 1 tablespoon of sweetened cocoa
- 1 teaspoon of cinnamon powder
Chill whipping cream, and the bowl and wire attachment of your mixer.
In the meantime, mix coffee beans, cardamom, star anise and ½ quart [1/2 lt] of water in a 1 quart [1 lt] pot. Simmer over very low heat until the liquid has reduced to half.
In the meantime, whisk the cream with the wire attachment at medium-high speed until it forms soft peaks (1 1/2 minutes). Add sugar and whisk until it forms firm peaks (2-3 mins).
Sieve coffee to eliminate solids. Mix with the Kahlúa and brown sugar, and split equally into 6 cups. Top with a swirl of cream, and sprinkle with cocoa and cinnamon.