Coffee with Cognac
A magical coffee with a touch of cognac and a hint of cinnamon. I used to have this coffee only at cafés, but it turns out it couldn't be easier to enjoy at home. The process is simple and fun. The coffee comes out wonderfully aromatic, with a light caramel note. Pure pleasure!
Cooking method
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Step 1:
Get your ingredients ready. Spoon the ground coffee into a cezve (Turkish coffee pot). The quality of the coffee makes the drink, so use a good ground (not instant) coffee. Depending on how strong you like it, use two heaping or level tablespoons of ground coffee.
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Step 2:
Add a pinch of salt, 1/2 tbsp of sugar, and the ground cinnamon. Fill everything with hot water and set the cezve on the stove. Go easy on the cinnamon — too much will ruin the flavor. Instead of white sugar you can use brown for a caramel note, or a heat-stable sweetener.
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Step 3:
Brew the coffee over low heat. As soon as the foam starts to rise, quickly take the cezve off the heat. Let the foam settle a little and return it to the heat. Do this 3 times, then set the coffee aside.
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Step 4:
Put the remaining sugar in a deep, heatproof container.
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Step 5:
Pour the cognac over the sugar. Use a good-quality, fragrant cognac (not homemade).
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Step 6:
Carefully light it (flambé). Be careful not to burn yourself.
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Step 7:
Pour the cognac into a cup and top it up with hot coffee from the cezve. Serve with dark chocolate. So good!
- If you like, add more spices to taste — lemon or orange zest, or 2 whole cloves.
- It's best to make this with filtered or bottled water that has a neutral taste. Tap water can give the drink an unpleasant, characteristic aftertaste.
- Instead of sugar, you can use a heat-stable sweetener.
Caloric content of the products possible in the composition of the dish
- Cinnamon - 247 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Ordinary cognac 'three stars' - 239 kcal/100g
- Cognac - 239 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Ground coffee - 200 kcal/100g
