Good morning! Let’s wake up, Bosnian style, and sip a shot of robust, Bosnian coffee. What is Bosnian Coffee? When someone says they had Bosnian coffee, they are referring to the method of preparation. This method (also referred to as Turkish coffee) is used all over the Middle East, the Balkans, and North Africa. Although there are many steps, each one is critical to making a good cup. And by good cup I mean a GOOD cup. The effort is worth it! The coffee beans for Bosnian coffee must be ground into a superfine powder. So fine, in fact, that it looks a lot like hot cocoa. You may purchase “Turkish Coffee” for this purpose at any Middle Eastern grocer. (Tulsa, here’s your local connection:Â Middle Eastern Market). If you have Colombian espresso, you can use it as long as you grind it super duper fine – until it disintegrates into a fluffy powder. The coffee cups: Bosnian coffee is served in small, espresso cups (also referred to as demi-tasse). Sounds fancy, but you can just …
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Serves 1 Butter and tea are two of my favorite things! 🙂  This rich and flavorful drink is popular in Bhutan, especially during the cold winter months. The secret is to stir the tea vigorously/froth to blend and eliminate any the “greasiness.” Ingredients: All ingredients are to taste. Hot water Black Tea Butter (preferably Yak butter, if available) Milk or cream Method: 1.  Boil water. Add tea to desired strength. I like 1 teabag per cup. 2. Add butter and milk/cream to taste (about 1/4 tsp). Stir vigorously and drink immediately. I think it is important to use a mug you really like. Here’s the one Keith picked out: I dig it. Here’s mine: Let’s get started. First, the water because it’s just oh, so pretty! Then we’ll add a teabag and watch the goodness leach out, into the water. And then, the magic… a bit o’ butter. Please use the real thing! Milk and cream make everything better… Stir it up… You know what to do next. Smiles all around! See Bhutanese Meal Review …
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Serves 2-4 Viennese Hot Cocoa is so rich and tasty, you won’t need dessert. Perfect for a chilly night! Take care when adding the egg yolk to the hot liquid, you don’t want to make “scrambled egg cocoa.” Ingredients: 2 cups milk 3 Tbsp unsweetened cocoa 3 Tbsp sugar 1 Tbsp raspberry brandy (or regular) 1 egg yolk For whipping cream: 1/2 cup heavy cream 1 tsp vanilla extract 3 Tbsp powdered sugar Method: 1. Whip the cream to soft peaks. Add vanilla and powdered sugar, and continue whipping to combine. 2. In a small saucepan, whisk together milk, cocoa, sugar, and brandy until combined. Heat over medium-low until barely simmering. Turn heat to low. 3. Place an egg yolk in a small bowl. Whisk a small ladle of the cocoa into the egg yolk, tempering it. Add yolk mixture to pot, whisking constantly until thickened. Do not let mixture boil or egg will scramble. 4. Serve cocoa in teacups or mugs with a dollop of whipped cream on top. Viennese Hot Chocolate Votes: …
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