Deep, dark and aromatic this Turkish Coffee, made without an ibrik, is worth the extra work when you want to serve up something special with dessert.
For lovers of wine and books! We decided to start a casual monthly, online book group to read books that inspire us to drink and pair wines. The host will choose a book and a Wednesday to discuss however he/she wants. Read the book and join the conversation. Posting a recipe or wine pairing is totally optional.
Cam chose Andrea's book for the first discussion as we all like to share the love and support fellow bloggers in their endeavours.
- 2 T. finely ground coffee (powder like consistency)
- 1 t. sugar
- 1 star anise
- 1 c. cold filtered water
- Place the coffee, sugar and star anise in a small saucepot and stir to break up any clumps.
- Whisk in 1 cup cold, filtered water and place the pot over medium heat.
- Let cook, without stirring, until it comes to a simmer and foam develops on top. Carefully, scoop out the foam and place into your cup.
- Let the mixture slowly come to a full boil and remove from heat, carefully pour the coffee into your cup leaving the grounds and star anise behind.
Adapted from a recipe found at Tea for Turmeric
Fat (grams)0.17 g
Sat. Fat (grams)0.01 g
Carbs (grams)4.68 g
Fiber (grams)0.15 g
Net carbs4.53 g
Sugar (grams)4.19 g
Protein (grams)0.18 g
Sodium (milligrams)12.03 mg
Cholesterol (grams)0 mg