Best Sweet Coffee Or Saffron Infusion Qahwat Al Hilo Recipes

SWEET SPANISH COFFEE

Steps:

• Rub lemon around the rim of the glass, then dip into a dish of raw sugar.
• Warm brandy in a pan or a chafing dish. Pour into glass and ignite. Add jigger of Kahlua and ignite. Pour in hot coffee, leaving about 1 1/2". Add whipped cream, level to the top of the glass.

SWEET COFFEE-FLAVORED SYRUP

Steps:

• Place the brewed coffee and sugar in a small saucepot over medium-high heat.
• Bring to a boil while stirring constantly. Once at a boil, continue to stir and boil for three minutes, then remove the saucepot from the heat. Allow the syrup to cool slightly before placing it in a container in the refrigerator. It will keep for up to a month.

SWEET COFFEE - OR SAFFRON INFUSION (QAHWAT AL-HILO)

Steps:

• Bruise cardamom pods by hitting with a mallet or pound briefly in a mortar.
• Combine the ingredients in a small pan or large long handled coffe pot.
• Stir to desolve the sugar, then leave on low heat for 30 minutes until reduced and thick.
• Serve in Arabic coffee cups*, filling them.
• *Those small cups the size Chinese tea is served inches.
• An exotic brew!

SPICED CHOCOLATE BAVARIAN CREAM

Steps:

• Place the milk in a small sauce pan with the cardamom, star anise, and cinnamon. Bring the milk to a simmer and remove from the heat. Cover and let the spices infuse into the milk for 15 minutes.
• In the mean time, whisk the egg yolks and sugar together in a medium bowl until slightly fluffy and pale in color. Set aside.
• Place the water in a small dish and sprinkle the gelatin over the water. Set aside.
• Once the spices have infused into the milk, return the milk to a medium-low heat and heat to just below the boiling point. Temper the eggs by whisking a small amount of the hot milk inches Continue to whisk and add the milk slowly. Transfer the mixture back to the saucepan and heat once more to just below the boiling point while whisking constantly.
• Remove the pan from the heat and whisk in the gelatin and salt. Let the mixture cool for a few minutes and add the melted chocolate and vanilla.
• Strain the mixture through a fine mesh sieve to remove the spices and let it cool to room temperature. Once it's cooled, whip the cream to soft peaks and fold it into the chocolate custard. Press a piece of plastic wrap onto the surface of the Bavarian Cream and chill until ready to use.

MILK WITH SAFFRON

Steps:

• In a saucepan, combine all ingredients and bring to a boil, stirring constantly to prevent sticking.
• Allow milk to boil for 3-5 minutes, or until saffron has dissolved.
• Remove from heat.
• Allow to cool to warm drinking temperature and serve immediately.