Introduction
These below are those which are milk based as the name rightly says. The idea of clean palettes is to have a clear refreshing energizing coffee. These milk based ones are subtle on the taste of coffee but not on flavor.
The milk as a based adds richness to the beverage as a whole which adds to the mouthfuls hence a more satisfactory drink. It also mellows all the strong tastes and blends them together on a sweet note.
If you tried the clean palette recipes as the name says your palette would be used spice tastes individually and now the milk and the blended flavors would make a lot more sense to you
We at T.G.I.C.B will try to get those intersection recipes which appeal to our palette, whose ingredients are available and mostly native but are not very cliched
Thus we will be on the right path in making you everyday coffee enjoyable and interesting
The milk as a based adds richness to the beverage as a whole which adds to the mouthfuls hence a more satisfactory drink. It also mellows all the strong tastes and blends them together on a sweet note.
If you tried the clean palette recipes as the name says your palette would be used spice tastes individually and now the milk and the blended flavors would make a lot more sense to you
We at T.G.I.C.B will try to get those intersection recipes which appeal to our palette, whose ingredients are available and mostly native but are not very cliched
Thus we will be on the right path in making you everyday coffee enjoyable and interesting
pumpkin spice - coffee
As the blog post mentions pumpkin pie is a winter recipe and the spices used in that are warm in texture. The spices are giner, nutmeg, AllSpice,Cloves and Cinnamon
The ratio is fluid and depends on what spice you like more but the approx. ratio of the spices I take would be
(1 teaspoon is about 5 grams)
All the spices mentioned are ground and in powder or paste format.
Mix them and store them together, The proportion can be maintained but the volume can be tweaked as necessary.
Now with Pumpkin Pie Spice mix ready lets move into how to make the Coffee with that .
There are two ways to go about that lets see one by one
Version I
The first one is fairly straight forward and simple.
Have a great time with home made pumpkin spice coffee.
Will write up on how to enjoy the PSL as Starbucks calls it – Pumpkin Spice Latte
The ratio is fluid and depends on what spice you like more but the approx. ratio of the spices I take would be
- 6-7 teaspoons of Cinnamon
- 2 teaspoons of ginger
- 2 teaspoons of nutmeg
- 1 ½ teaspoons of cloves
- 1 ½ teaspoons of AllSpice
(1 teaspoon is about 5 grams)
All the spices mentioned are ground and in powder or paste format.
Mix them and store them together, The proportion can be maintained but the volume can be tweaked as necessary.
Now with Pumpkin Pie Spice mix ready lets move into how to make the Coffee with that .
There are two ways to go about that lets see one by one
Version I
The first one is fairly straight forward and simple.
- Take up the coffee decoction in your favourite method. I would suggest use the SIF – South Indian Filter Coffee or the espresso machine. French press gives a large volume of black coffee and not in a concentrated format which we would not prefer in this recipe
- Heat up milk. Use full cream if possible to make it richer.
- Add the pumpkin spice mix to the milk after it is heated up
- If it’s a fine powder you will not need to strain it else go ahead and strain it
- Add this pumpkin spice flavored milk to the decoction you have
- Add sugar as necessary
- Sprinkle more of the pumpkin spice mixture
Have a great time with home made pumpkin spice coffee.
Will write up on how to enjoy the PSL as Starbucks calls it – Pumpkin Spice Latte
Coffee with pumpkin & spice
Version II
The other method can be used only if you can get hold of some pumpkin puree.
It works like this
Pumpkin puree is boiled & mashed pumpkin. De seed it first as they do not mash well and their taste does not suit this recipe too.
Pumpkin puree has a fragrant flavor and creamy texture. This with the spice mix and milk will add up to the smell of the beverage.The creaminess gives a great mouthful to the coffee. The taste of the coffee contrasts greatly with the sweet spiciness of the pumpkin and spices. The Pumpkin Spice Mix itself is a beautiful combination of spices. It has those which add sting, those which are strong in flavor and those which are purely fragrant and sweet. It’s a sweet savoury spice mix and that’s what makes it very special.
The other method can be used only if you can get hold of some pumpkin puree.
It works like this
- Extract the coffee decoction using you favorite method. Again French press cant be used as the decoction will be watery
- Heat milk and add the pumpkin puree to it. Bring the mixture to a boil
- The ratio is for every 4 parts of milk add a part of pumpkin puree
- When this boils add the pumpkin spice mix to it
- Add the hot mixture to the coffee decoction
- Add sugar as necessary
Pumpkin puree is boiled & mashed pumpkin. De seed it first as they do not mash well and their taste does not suit this recipe too.
Pumpkin puree has a fragrant flavor and creamy texture. This with the spice mix and milk will add up to the smell of the beverage.The creaminess gives a great mouthful to the coffee. The taste of the coffee contrasts greatly with the sweet spiciness of the pumpkin and spices. The Pumpkin Spice Mix itself is a beautiful combination of spices. It has those which add sting, those which are strong in flavor and those which are purely fragrant and sweet. It’s a sweet savoury spice mix and that’s what makes it very special.
Butter Coffee
The recipe goes like this.
· Make a regular coffee as you usually do.
o SIF – South Indian Filter Coffee using the gravity based drip brew method.
o French press – Try for a stronger brew as French press normally gives a smoother watery brew.
o Espresso Machine – Should work just fine. Infact adding a milli litres of hot water after extraction is a better idea to give a decent volume. Volume would be necessary for blending
· Any other method of extraction is also just fine. The point to remember is
o you will need some volume a 30 ml shot might be a bit less to blend along. If you have a hand blender – Swell.
o You are going to add butter so it will become mellow. So it would be better if the brew is relatively strong
· Add a cube of butter into a regular sized cup of coffee. If it’s a mug then you might want to add more.
o Consider unsalted butter unless you would not mind coffee tasting a bit saltier
o Add some for the start. You can tweak the volume of butter added as you get a hang of it.
o Its more of a subjective call to be taken but the general measure as we suggested in a cube of butter for a regular small sized cup of coffee
· Add sugar if you need to
· BLEND.
o Use a small mixer , hand blender etc
o Make sure that the butter and coffee become a sort of emulsion to become one smooth creamy beverage.
· The indications for you to stop would be
o The color changes to a brownish shade
o You will not see any oil/butter floating on the coffee
o The drink will gain texture and froth and look and taste creamy
· Drink it when its hot
· Try a salt and peppered version of it if you wish to venture into new grounds
Check the blog for a "how to enjoy butter coffee" in the coming days
Get the ingredients
· Make a regular coffee as you usually do.
o SIF – South Indian Filter Coffee using the gravity based drip brew method.
o French press – Try for a stronger brew as French press normally gives a smoother watery brew.
o Espresso Machine – Should work just fine. Infact adding a milli litres of hot water after extraction is a better idea to give a decent volume. Volume would be necessary for blending
· Any other method of extraction is also just fine. The point to remember is
o you will need some volume a 30 ml shot might be a bit less to blend along. If you have a hand blender – Swell.
o You are going to add butter so it will become mellow. So it would be better if the brew is relatively strong
· Add a cube of butter into a regular sized cup of coffee. If it’s a mug then you might want to add more.
o Consider unsalted butter unless you would not mind coffee tasting a bit saltier
o Add some for the start. You can tweak the volume of butter added as you get a hang of it.
o Its more of a subjective call to be taken but the general measure as we suggested in a cube of butter for a regular small sized cup of coffee
· Add sugar if you need to
· BLEND.
o Use a small mixer , hand blender etc
o Make sure that the butter and coffee become a sort of emulsion to become one smooth creamy beverage.
· The indications for you to stop would be
o The color changes to a brownish shade
o You will not see any oil/butter floating on the coffee
o The drink will gain texture and froth and look and taste creamy
· Drink it when its hot
· Try a salt and peppered version of it if you wish to venture into new grounds
Check the blog for a "how to enjoy butter coffee" in the coming days
Get the ingredients
SPicy caramel Apple Coffee
We will split the recipe to two parts - Syrup and coffee. That way the syrup will be standing alone and can be used with anything else - Dosa, Samosa etc.
Fry some sugar in a non-stick pan and add equal amounts of water to it after a few minutes. 1/2 cup sugar + 1/2 cup water approx. The frying of the sugar will add a caramel taste to it.
After the mixture starts boiling add half an apple diced. Add vanilla essence. Allow it to boil along for a few mins.
Coarsely crush a 2 inch stick of cinnamon and a few cloves and drop them into the mixture and let them boil along for a few mins too.
Take it off the flame and strain the mixture for fragrant brown syrup which can be stored for a few days
Brew coffee in the method of your choice.
The stronger the decoction you make the richer coffee you get.
After you have the brew adds the syrup to it. Add milk to taste
Be careful with the sugar as the syrup already has sugar in it. So taste it before you add more. Milk tends to mellow down the flavor so be generous with the syrup as that’s the whole flavor base.
Fry some sugar in a non-stick pan and add equal amounts of water to it after a few minutes. 1/2 cup sugar + 1/2 cup water approx. The frying of the sugar will add a caramel taste to it.
After the mixture starts boiling add half an apple diced. Add vanilla essence. Allow it to boil along for a few mins.
Coarsely crush a 2 inch stick of cinnamon and a few cloves and drop them into the mixture and let them boil along for a few mins too.
Take it off the flame and strain the mixture for fragrant brown syrup which can be stored for a few days
Brew coffee in the method of your choice.
- SIF - South Indian Filter Coffee
- A chicory based version is just fine. Make it slightly stronger as it has to take milk along with it.
- French Press / Espresso Machine
- A normal brew should just do. Nothing fancy. In the French press just make it a bit stronger or rather concentrated
The stronger the decoction you make the richer coffee you get.
After you have the brew adds the syrup to it. Add milk to taste
Be careful with the sugar as the syrup already has sugar in it. So taste it before you add more. Milk tends to mellow down the flavor so be generous with the syrup as that’s the whole flavor base.