Coffee with Milk in a Cezve
Your favorite drink doesn't have to be made with water! Brew it and see for yourself. Sometimes I make coffee with milk—the result is wonderfully tasty, the kind of drink you sip slowly and savor. If you haven't tried brewing coffee this way yet, I highly recommend it.
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Recipe author
Coffee with Milk in a Cezve
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 %
4 g
Fats 31 %
4 g
Carbohydrates 38 %
5 g
70 kcal
GI:
100
/
0
/
0
- Spoon the coffee into the cezve (Turkish coffee pot). 2. Pour in the milk. 3. Set the cezve over low heat. 4. Wait for the coffee foam to start rising, then take the cezve off the heat. 5. If you're brewing in a copper cezve, wait for the foam to settle and repeat the same process two more times. In a ceramic one, the coffee is ready after the foam rises the first time. 6. Wait a couple of minutes for the grounds to settle, then pour the coffee into a cup.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Natural coffee, ground - 201 kcal/100g
- Coffee - 94 kcal/100g
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