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