Even though the coffee day was almost a week ago, it doesn't mean we cannot talk about this amazing drink with a slight delay, am I right?. Cause it's never the wrong time for coffee, and for me, it can always be perfectly incorporated even in a tiny moment of haste. Even if I have just a couple of seconds for one-and-a-half slow breaths, those seconds will always be donated to that remarkable bitter sip which will make my heart sing and my eyes clap from cheeriness. In the instant, my mind fully recovers and my hopes rise up again.
Coffee is magical!
And it is especially magical in the morning, when the temptation to close your eyes and sink back again into the peaceful dream is violently strong, demanding all your possible efforts no to do so. You feel being unbearable tossed and turned until you finally sense that hot deep-dark liquid touching the lips and wrapping you all with a magnificently glorious aroma.
Somehow the day begins with a bitter note, but this bitterness always promises another adventure. Well, at least that's how our relationship goes - between me and my coffee. It is such a beloved companion, always cheering me up and letting me try everything once again, even though I truly thought I was not able to do this anymore.
Besides, coffee is an amazingly versatile item as well. If you want just a pure bitter simplicity you can end up taking your coffee just the way it is. Black. Without sugar. Maybe enhanced with a splash of milk, or maybe deep dark and heavenly strong. But not wanting to be simple, you can try incorporating it into the main dish, into the side dish, into the snack or eventually - into the dessert. For instance, you can make a pint of coffee frozen yogurt and then end up with double afogatto al cafe. What do you think about that?
Coffee Frozen Yogurt
adapted from The Perfect Scoop
for about 1 quart (1 liter)
1 cup (240 g) plain whole-milk yogurt
3/4 cup (150 g) brown sugar
pinch of salt
3/4 cup (180 ml) heavy cream
1 cup (240 ml) brewed espresso, cooled to room temperature
1/4 tsp finely ground dark roast coffee
Whisk together the yogurt, sugar, salt, cream, espresso, and ground coffee. Chill for 2 hours, then freeze in the ice cream maker according to the manufacturer's instructions.
Keep in the freezer and take out 10-15 minutes before serving.
Double Affogato al Cafe
2-3 scoops of coffee frozen yogurt (recipe above)
2/3 cup (160 ml) brewed espresso, cooled to room temperature
pinch of salt
1-2 tsp grated chocolate
Scoop the frozen yogurt into the cup.
Stir in a pinch of salt into the coffee to enhance the flavor and pour over the ice cream.
Sprinkle with some grated chocolate. Serve immediately.
Do you like frozen yogurt?
And what about coffee?