Turkish coffee is rich and flavorful. It’s kind of like chai coffee, but not really.
It’s cardamom spiced coffee that’s brewed in an small pot (ibrik) where the coffee sediment settles to the bottom and if you accidentally drink it you get all this sludge in your teeth, which can be very annoying and embarrassing (especially if you’re trying to look cute and decide to smile). Also, the sediment makes it difficult to enjoy with milk.
This recipe fixes that and this Turkish coffee latte can be made hot or iced.
Begin by mixing in about a 1/4-1/3 cup of your favorite whole coffee beans and about 8 green cardamom pods in a coffee grinder and grind it as coarse or fine as your method of brewing calls for.
I use a moka pot, so my grind is medium/fine. Medium grind works best for drip coffee. For a french press, use a coarse grind. For espresso use a fine grind. Etc…
I went ahead and brewed my “Turkish coffee latte blend” and tried not to cry sweet tears of joy when I caught a whiff of the intoxicating scent of freshly ground coffee percolating with the floral cardamom.
Once the coffee is brewed, add sugar to taste and stir.
Make sure your dog is sleeping during the entire process.
At this point you have a sort of hybrid: a coffee that tastes like turkish coffee with a consistency similar to espresso.
To turn this into a Turkish coffee latte all you need to do is add milk.
If you want it hot, add warm milk and you can whisk it aggressively or pump it in a French press to make it frothy.
To make it iced, just pour milk over ice and top off with the coffee to taste:
Refrigerate the rest of the coffee (if you have some leftover) and then you can have an iced Turkish coffee latte in seconds!
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