![]() ![]() Take a medium-sized avocado, remove the seed and add it to a blender with ice, a cup of strongly brewed black coffee/espresso, half a cup of sweet condensed milk, and two teaspoons of vanilla. Yes, it’s unusual to pair avocado and coffee but wait until you sip this rich, smooth invention. Top the glass with the whisked espresso-vanilla cream, and garnish it with a waffle cone wafer. Now put a scoop of vanilla ice cream in a glass, and pour some cold coffee into it. Recreate those coffee-laced summers at home by whisking coffee powder, vanilla extract, cream and sugar. How many times have you wanted coffee and dessert-together? Germans know to fulfill this craving in style, in their biergarten or beer gardens-large outdoor areas packed with tables under shady trees, where beer, food, and coffee flow as freely as conversation. Photos by: Emily Ku/ Shutterstock (Yogurt coffee), Ngoc Tran/ Shutterstock (egg coffee) Yogurt coffee (left) and egg coffee (right), Vietnam. ![]() Whisk, pour over a long line of ice cubes, and marvel at how the tart, sweet, and earthy flavours meld in a glass. Take half a cup of plain yogurt, two teaspoons of condensed milk, and 200 ml. ![]() They raise the bar with yogurt coffee, a creamy beverage-like silk that you can sip. Vietnam’s caffeine-fuelled experiments don’t stop at egg coffee. Place a cup inside the ramekin, and pour the rest of brewed coffee. Fill a ramekin (or any large bowl) with boiling water-this is so your egg coffee retains its temperature. Add a tablespoon of the brewed coffee and whisk again. Mix one egg yolk, two teaspoons of sweet condensed milk, and whisk until it rises with a frothy, fluffy texture. To make the hot version, brew a cup of espresso (or Vietnamese coffee, if you a phin filter), and keep it aside. His son now runs Café Giang, a 74-year-old institution filled with little wooden stools, where patrons crouch over their tables, stirring cups of hot egg coffee placed in ramekins of hot water. In the 1940s Vietnam milk was scarce commodity, so a bartender in Hanoi’s Sofitel hotel invented the coffee with egg yolk whisked in for creaminess. In one of the lanes of the Old Quarter in Hanoi lies a skinny corridor, which takes you to Café Giang, but really is a portal to the city’s most ingenious concoction-egg coffee. of brewed coffee, top it with whipped cream, and garnish with orange zest. Dissolve one tablespoon of sugar in three tablespoons of orange liqueur in a pre-heated cup or glass. Café Maria Theresia is your ticket to the traditional Viennese kaffeehaus, where waiters wear tailcoats and usher you to plush red velvet seats under twinkling chandeliers. This zesty, orange-flavoured Austrian coffee will make you forget your morning began in your kitchen with towers of dishes in the sink for company. To experiment with this traditional recipe, add star anise and/or cloves. Stir, turn the heat off, and steep the coffee for five minutes. When the mixture starts boiling, add ground coffee (Mexican or Latin American coffee tastes best). Traditionally, this coffee requires piloncillo (raw cane sugar), but you could substitute it with dark brown sugar. It is also absurdly easy to make: take two cups of water in a clay pot (or a regular saucepan), and add half a stick of cinnamon. Its name translates to ‘coffee of the cooking pot’ because it is brewed in one-few Mexican homes begin the day without putting up a stout, colourful ceramic pot of this elixir on the fire. ![]() Among their many notable contributions is the invention of café de olla: a stamina-boosting blend of cinnamon, coffee, and sugar. During the Mexican Revolution of the 1800s, ‘Adelitas’ were women both fighting and helping soldiers on the frontlines. This Mexican coffee is spunky and spirited-it should come as no surprise that a group of women was behind it. ![]()
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