Around the World Coffee Recipes
How To Make Greek Frappe Coffee
In Greek: φραπέ, pronounced frah-PEH
A favorite summer drink, frappé is a cool refresher on a hot day for coffee lovers.
Time Required: 5 minutes
1. In a shaker or jar (with a tight-fitting lid), add 2-3 tablespoons of cold water, 1 teaspoon of instant coffee, and sugar to taste (1 teaspoon of sugar for medium-sweet).
2. Close tightly and shake for 10 seconds, until the mixture appears to be all foam.
3. Pour the foam into a water glass, add 7-8 ounces of water, 3-4 ice cubes, milk to taste, and stir.
4. Serve with a straw.
The purpose of shaking or mixing is to create a large amount of thick foam.. the more the better.
If you have a soda fountain-type drink mixer or a small electric drink mixer, put the ingredients in step 1 into a glass to start, create the foamy base, and then add the water, ice cubes, milk, and straw to serve.
Alternatively, this can be made without adding the ice cubes if the water is cold and the weather is, too.
What You Need:
- Shaker or jar with a tight-fitting lid or drink mixer
- 1 cup cold water
- Instant coffee
- Sugar (optional)
- Milk (optional)
- Ice cubes
Middle Eastern Food
Ginger coffee hails from Yemen and rivals any flavored coffee that comes from the coffee shops. It is sweetened with sugar and ground ginger is added.
- 1 cup water
- 6 teaspoons extra finely ground coffee
- 4 teaspoons sugar
- 1 1/2 teaspoons ground ginger
In an ibrik or small saucepan combine all ingredients. Bring to a boil and remove from heat. Once the coffee stops bubbling, place back onto stovetop and allow to come to a boil. Remove from heat and repeat.
Serve in demitasse cups. Be sure to allow the coffee to sit for a minute before serving to allow the grinds to fall to the bottom.
If it is too much of a ginger taste, you can add 1/2 teaspoon cinnamon or a cardamom pod during cooking.
Caffè alla Valdostana, or Valdostan Coffee: Wherever you go in the Alps, it seems, you will run across fortified coffees, which are often served in multi-spouted wooden containers, the idea being that each person will take a sip from a spout, then pass the container on to the next person who will use the next spout. The tradition may be born of barracks customs among soldiers, but it's by now well rooted.
To serve 6:
- 6 demitasse cups of not-too-strong espresso
- 3 glasses red wine
- 6 shots grappa, preferably from the same kind of marks as the wine (e.g. grappa di Dolcetto with Dolcetto wine)
- 12 teaspoons sugar
- The zest of a lemon, cut into thin strips
While the coffee is brewing, combine the remaining ingredients in a pitcher, stirring to dissolve the sugar. Stir in the coffee, and pour the mixture through a strainer, into a grolla. If you don't have one, 6 glasses will work nicely too.
Given this caffè's rather alcoholic nature you may want to follow it with real coffee, and in any case forgo the after-dinner amaro or distillate Italians refer to as an ammazza caffè, or coffee killer.
Last thing: purists never wash their grolle, but merely rub them clean with a damp cloth.