Post by setiishadim on Dec 29, 2006 21:24:10 GMT -5
Ceylon-Style Spiced Coffee
This recipe has been adapted from Sheikh Bawa Muhaiyaddeen's 4-1/2 gallon formula.
Total time 10 minutes
10 cups brewed coffee (4 oz., as per coffee maker measurements)
1/2 tsp. ground ginger
1/4 tsp. cardamom
A pinch of cloves
1 cup (8 oz.) milk( or soymilk)
1/4 cup sugar
Add the spices to the coffee and stir well. Heat the milk to just below the boiling point; stir in the sugar until dissolved. Pour the sweet milk into the coffee, stir well, and serve. Makes 12 4-oz. cups
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000
Kathleen Seidel All Rights Reserved
This recipe has been adapted from Sheikh Bawa Muhaiyaddeen's 4-1/2 gallon formula.
Total time 10 minutes
10 cups brewed coffee (4 oz., as per coffee maker measurements)
1/2 tsp. ground ginger
1/4 tsp. cardamom
A pinch of cloves
1 cup (8 oz.) milk( or soymilk)
1/4 cup sugar
Add the spices to the coffee and stir well. Heat the milk to just below the boiling point; stir in the sugar until dissolved. Pour the sweet milk into the coffee, stir well, and serve. Makes 12 4-oz. cups
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000
Kathleen Seidel All Rights Reserved