JULY 1999

White Chocolate Bavarian Cream

Sunset Sorbet with White Chocolate Sauce

Darrell's Cafe Arabe (Arabian Coffee)

Mocha Buttermilk Sherbet

Sweet Spot


Darrell's Cafe 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 has just moved to Wisconsin, but when he lived in California he loved to drink this after a run. This tastes best the day it is made.

  • 2 Tbsp. granulated sugar
  • 1 Tbsp. instant coffee granules
  • 1 Tbsp. unsweetened Dutch process cocoa powder
  • 1-1/2 cups boiling water
  • 1 cinnamon stick, 3" long
  • 6 whole cloves
  • 2 pieces orange rind, each about 3" long by 1" wide (scrape off any white pith)
Optional for serving:
  • Ice
  • Milk or cream

In medium heatproof bowl or four-cup heatproof liquid measure, combine sugar, coffee, and cocoa powder. Add boiling water; stir thoughly 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.

2 servings

Variation: Cafe a la Vanille
Make Cafe Arabe as above, except omit cinnamon stick and cloves. Before serving, stir in 1 Tbsp. pure vanilla extract. Great with a little milk added!

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