Saturday, December 02, 2017
I spend all morning working on balancing my checkbook. Then, I stopped at 4:30 pm for an early dinner break and Turkish coffee with Turkish delight. I then turned on my computer to check on things. I went on Facebook to notice one of my old blogs reappeared on my FB page, and the site, TSU, I blogged it no longer existed. I added a video in that blog, and the video was interesting, which was a demonstration of French Café. I had posted this blog with YouTube on December 2, 2014. But I forgot about this French Café video demonstration. So, I decided to watch it again, and realized it looks interesting. I decided to copy the French café recipe to do it myself.
You will need the following:
- 2 teaspoons of sugar; I used raw sugar cane Turbinado
- 2 teaspoons of French Café; I will probably use either French Dark Roast low acid coffee or regular medium roast coffee.
- 2 teaspoons of cocoa or cacao powder
- 6 ounces of water
- 2 ounces of hot milk—I will use my homemade almond milk
Place contents in small pot, and heat it on medium heat until it rises or bubbles. Pour into mug, and then pour milk over the coffee. I don’t plan to heat my almond milk. I will just pour cold almond milk on top, kind of like a vegan creamer.
Just before 9 pm, I decided to make this French Café recipe. But, first, I further grounded my French dark roast coarse grind into fine espresso grind texture. I placed raw Turbinado sugar, ground coffee, and cacao powder into a small pot, and heated it over medium heat. After the contents dissolved, mixed, and rose, I poured mixture into a mug, and I added some homemade almond milk on top. My version is tasty and vegan. It actually tastes like creamy mocha coffee.