Carribean Coffee

Sometimes, an old and dear friend knocks at your door in the late evening. He just happens to have attended a meeting in your part of the town and thought he'd pay you a visit before heading home. He didn't have your phone number with him, so he just took a chance and stopped by without notice. Here you are, almost ready to go to bed, make-up removed but stubborn traces of mascara still visible under your eyes, sporting a vintage Christian Dior night-gown which has seen better days and which gives you a grand-ma look, hair all frizzy from the recent quick shower and your son's sports socks on because slippers are noisy (kids and husband are asleep) and the floor is a bit too cold for your little tootsies. You hear the discreete knocks and you wonder "who the h**l dares knocking at this odd hour?" Your frowning expression still on, you take a peek through the living room window and all you can see is a dark car in your drive-way, just behind yours and a long dark silhouette standing in front of your door. "Who is this?" you ask. "Pizza delivery" is the answer. But upon hearing the voice of the man, your mouth streches in a smile of pleasure and delight ! You open the door and here he is, a shy and slightly embarrassed expression on his face. "Where's the pizza?" You ask. He knows you forgived him already for his late suprise visit and he answers you with a "it's cold out there, won't you let me in?"

Your husband has bionic ears and very light sleep. The conversation at the door woke him up. He joins you in the kitchen and seems quite happy of the impromptu visit too. The men engage in a animated series of jokes about waking-up good, honest, hard-working people and bored bachelors who lost good manners and need to be engaged in a series of blind dates in hope a woman would engage in re-educate them.

You will make coffee. But this is a special visit and a special coffee is in order. An ordinary one won't do. It'll be an espresso, and it'll have some kind of alcohol in it because you want somehow to celebrate the re-appearance of an old dear friend. It'll have to be hot, flavourfull and rich because it's cold out there and you want comfort and warmth. So you open the pantry and choose few cans of spices and aromatic seeds. A bottle of pure vanilla extract looks at you and your last can of coconut milk in the lower shelf calls you. Dark rum is glowing softly in behind the brown glass of its bottle and you think "Carribeans, ocean, lush warmth of the sun and lush vegetation..." You remember the snow was silently falling in the dark cold night when you opened the door to your friend. You will make a carribean coffee to warm and comfort him.


Carribean Coffee

1 cup coconut milk
1 cup milk
1 piece of fresh ginger (about an inch) peeled and cut in 3 slices
1/4 teaspoon anise seeds
10 whole cloves
Zest of half an orange, not grated, just sliced off the white pith with a vegetable peeler (be carefull not to take any white pith with it)
Seeds from 3 large cardamom pods (do not use the pods, just the seeds)
1/2 teaspoon cinnamon
5 whole peppercons
3 tablespoons of chocolate syrup (recipe follows)
1/2 teaspoon pure vanilla extract (the real stuff, the fake is just not good enough)
2 to 3 tablespoons dark rum (depending on taste)
1 cup freshly brewed espresso coffee (I suppose it should be good too with strong drip-coffee)

Mix the milks in a saucepan and add ginger, anise seeds, cloves, orange zest, cardamom seeds, cinnamon, peppercorn and chocolate syrup. Bring to a simmer and cook 2 minutes on very low heat. Remove from heat, cover the saucepan and allow to steep while you make the espresso coffee.

When the coffee is ready, add it with the vanilla and rum to the spice infused milks. Stir and serve in glass mugs or in café au lait bowls.

I didn't have whipping cream on hand but I think it would have been a nice addition on top of the Carribean Coffee. It's best for this type of garnish to whip the cream with a bit of sugar until it is just thickened but not yet fluffed. Chocolate shavings or a light cinnamon sprinkling would have finished off the drink "specialty café" style.

Chocolate syrup

...Your chocolate syrup will be
as good as
your cocoa
powder quality...

I always have this in my fridge where it would keep forever if my kids were not so fond of it at any time of the day, in cold or hot milk. I use DuBarry' Brut de Cacao currently (I'm not loyal to a brand in particular and I change often). It yields a very nice, rich, dark, complex taste. It also cooks smoothly, which is not the case of grocery stores regular brands of cocoa which often lend a "gritty" sensation on the tongue even when cooked for a long time.

1 cup water
1 cup sugar
1/2 cup best cocoa powder you can find
Pinch of salt
1/2 a teaspoon pure vanilla extract

Mix all the ingredients except for the vanilla extract. Bring to a boil while stirring with a whisk. Allow to boil gently for 3 minutes without stirring. Remove from heat and add vanilla extract. When cooled, pour in a glass jar or bottle and refrigerate.

Stir well before using as the cocoa tends to sink to the bottom of the syrup. Use in desserts, milk shakes (banana and frozen raspberries shakes flavored with it are awesome), moka-style coffees or simply with hot or cold milk.