I've always been under the delusion that I am a good cook. I use the term cook generically; basically whatever needs heat is already something I assume a cook makes. And since I'm running out of academic rubbish to write about (I kid) I am going to share a "recipe" (again, generic term) I made seconds ago: cafe au lait et miel!
This is, of course, my stuck up way of saying coffee with milk and honey. By the way, cafe latte and cafe au lait are technically different, although they both translate to "coffee with milk." Cafe latte is made with espresso (in a 1:2 ratio with milk) while cafe au lait is made with, well, plain old coffee (1:1 ratio with milk).
This mayhem started when I found a French press in the decades-old cupboard in the kitchen. What better to do than play with it?
1. Since we're using a French press, it is wiser to heat water before you think of opening that can of ground coffee.
2. One tablespoon of ground coffee (I used Colombian medium-dark coffee) is enough for one cup. Make sure you scoop the coffee into the French press before you add the water. Otherwise it won't mix well.
3. Place the lid on, but don't push the plunger. Let it steam for at least three minutes and, when most of the coffee has settled on the bottom, push the plunger down.
4. Pour the coffee until you reach about half of the glass.
5. Add one tbsp honey. This should be done before you add the milk to ensure the honey will mix thoroughly (since the coffee is still hot.) And if you want to experience what an insulin injection feels like, you can always add some more. Sugar works too.
6. Add the milk. (Again: 1:1 ratio.) If you're lactose intolerant, I don't have any alternative for you. I'm sorry. Then again, you should have been warned when you read the first paragraph.
Now I have a fallback in case college doesn't work out.
This is, of course, my stuck up way of saying coffee with milk and honey. By the way, cafe latte and cafe au lait are technically different, although they both translate to "coffee with milk." Cafe latte is made with espresso (in a 1:2 ratio with milk) while cafe au lait is made with, well, plain old coffee (1:1 ratio with milk).
This mayhem started when I found a French press in the decades-old cupboard in the kitchen. What better to do than play with it?
1. Since we're using a French press, it is wiser to heat water before you think of opening that can of ground coffee.
 |
| Pressing things before it was cool |
2. One tablespoon of ground coffee (I used Colombian medium-dark coffee) is enough for one cup. Make sure you scoop the coffee into the French press before you add the water. Otherwise it won't mix well.
3. Place the lid on, but don't push the plunger. Let it steam for at least three minutes and, when most of the coffee has settled on the bottom, push the plunger down.
4. Pour the coffee until you reach about half of the glass.
5. Add one tbsp honey. This should be done before you add the milk to ensure the honey will mix thoroughly (since the coffee is still hot.) And if you want to experience what an insulin injection feels like, you can always add some more. Sugar works too.
6. Add the milk. (Again: 1:1 ratio.) If you're lactose intolerant, I don't have any alternative for you. I'm sorry. Then again, you should have been warned when you read the first paragraph.
Now I have a fallback in case college doesn't work out.
