Traces the mysterious and conflict-ridden journey of the coffee bean from its Ethiopian birthplace, through Arabia and the Middle East, and on to Europe and the New World. The crucial role of the beverage in shaping the spiritual and social life of medieval Arabia and Turkey is explored and how it became irrevocably entrenched in the Western cultures.
This is a variation of a very old French recipe - said to have been a favorite of Flaubert - to which coffee and sugar have been added.
Ingredients : Serves 2
120 ml Calvados
50 ml Apricot brandy
20-30 ml Sugar, to taste
300 ml Very strong coffee (filter brewed at about 45 g per 500 ml water)
25 ml Double (heavy) cream
Very gently warm the Calvados and brandy together over a low heat, and transfer to large balloon glasses. Dissolve the sugar in the coffee and add to the liqueurs. Stir. While the contents are still rotating from the stirring, pour the cream over the surface in a circular motion. Do not stir, just sip and savor.
Tips : This French Toddy can be drunk without cream and/or with poire (pear eau de vie) substituted for the Calvados, if you would prefer.