With a moment of peace while no 1 son is at football club today and no 2 son is tricycling with his elder brother’s trainers on, I savoured a cup of my new favourite spicy coffee . I have been wanting this blend for weeks courtesy of this article in my favourite magazine “The Simple Things”. I think it is even better than the coffee I wrote about in the post ” Sudanese coffee on a snowy morning”
For 4 to 6 cups
Grind briefly 3 cloves, 5 cardamon and 1/2 teaspoon black peppercorns until green papery cases from cardamon separate and can be removed. Together grind to a powder with 1/2 teaspoon, cinnamon, 1/2 teaspoon ginger and 1/4 teaspoon of freshly grated nutmeg.
I used 1 teaspoon of mix with the small cafetiere of coffee and let brew for 3 minutes or so.
The heat from the pepper and ginger lingers warmly on the palate long have the last gulp has been savoured. I have now ground a larger quantity of the spice mix to share if anyone fancies a cuppa on the patio ?