The end to another week finds me feeling better, but not great. I really hate having a cold, but as it is the first one I've had in a long time I shall not complain to bitterly.
So I hope to return next week showing off some of the layouts I've completed for Stacy's class over on BPC. I need to get a bit of a move on with getting them all done, as the goal is twelve layouts a month for the whole year - a total of 144 by the end of December. That is a lot of layouts for me, but I have a lot of kits laying around and this might help me put a dent in my stash.
My drink for this week end matches the weather and the way I feel, so it is a warm comforting elixir of coffee and spices. And comes to us courtesy of Country Living magazine.
White Spiced Coffee
- 3 cup(s) whole milk
- 1 cup(s) whole coffee beans, lightly cracked
- 1 1/2 stick(s) (3 inches long) cinnamon sticks
- 4 whole(s) green cardamom pods
- 1/4 cup(s) honey
- 2 tablespoon(s) dark rum, such as Mount Gay, optional
- Place the milk and crushed coffee beans in a saucepan. Heat the mixture to a simmer over medium-high heat, about 7 minutes. Immediately remove from the heat and let the beans steep in the milk for 15 minutes.
- Strain the coffee mixture and transfer to the jar of a blender. Discard the crushed coffee beans. Add the cinnamon sticks, cardamom, and honey to the steeped milk and blend on high speed until the spices are coarsely ground, about 30 seconds.
- Strain the liquid back into the saucepan and discard the ground spices. Rewarm the spiced coffee over medium-high heat until the liquid is hot and steaming. Add rum, if desired. Pour into warmed coffee mugs, and serve hot.
To simplify this recipe for real people - use an equal coffee and milk heated together, and add ground spices and the honey to coffee and whisk and enjoy. This is a great cozy afternoon pick me up. Very tasty after dinner drink with the addition of the rum, just use decaf coffee if your worried about the caffeine too late at night keeping you awake.