Sunday, October 5, 2014
First I’d like to apologize for my rather long absence. My husband and I went on holiday to Ecuador and Peru and were gone for most of September. I had meant to leave a post saying as much before we left, but you know how it goes... packing and organizing long trips can be overwhelming and hectic, and in the end I just never found the time. Since I’ve been back I haven’t felt like doing too much of anything, our trip was long and busy and I’ve just been enjoying relaxing and cataloging my photos. I’m slowly getting back into the world of blogging, by catching up on all my favorite blogs, but as for posting recipes of my own - well, I’m not doing a whole lot of cooking at the moment and since Next week is Thanksgiving I probably won’t be doing any extensive cooking until then.
In the meantime however I did make one epic cup of coffee this morning, and it was so damn good I wanted to share it with you. EDIT - October 10th - Since I first posted this recipe on October 5th, I've been making this coffee everyday, and everyday it's just more and more amazing. Seriously, this is my new favorite coffee, it beats anything you can get at the evil chain coffee house that shall not be named. Do yourself a favor and take the five minutes required to make it, you won't be sorry!
2 Tbsp Fresh Ground Coffee
The Inner Seeds of 2 Green Cardamom Pods
1/2 Inch Cinnamon Stick
1/4 tsp Ground Nutmeg
1 Tsp Vanilla Extract or Scrapings from 1 Whole Vanilla Bean.
Sugar and Almond Milk to serve
- Place everything in saucepan on the stove EXCEPT Extract.
- Pour 1 1/3 Cups of water over top and stir to combine.
- Bring to a boil, and let boil for a full 2 minutes, stir occasionally.
- Remove from heat. Stir in Vanilla Extract at this time.
- Let sit for one minute so grounds and sediment sink to the bottom of the pot.
- SLOWLY pour into your coffee cup, making sure to keep grounds in the pot.
- Now DRINK! If you like it black, have at it straight away. If you like sugar I recommend 1-2 tsp raw sugar, and then I topped mine off with a little Almond Milk, but you can use whatever non-dairy milk you fancy!