By Michael Harris- Arzon, The Simplistic Professional
One of my very earliest memories is the smell of Instant Coffee at Great Grandma’s house. Every summer when we were kids, my brother, sister and I would spend about a month at our great grandparent’s house. She and grandpa would sit down after breakfast and have a cup of coffee as they talked about the days plans. That glorious smell made me so envious, that I couldn’t wait until I was an adult and I could have all the coffee I wanted.
- 13 Tbs. Expresso Coffee Grounds, Spanish
- 1 Cup Whole Milk
- White Sugar
- Into the coffee filter, add 1 heaping tablespoon per cup (plus 1 tablespoon for the pot) of expresso coffee grounds. Add your water to the coffee maker and hit the brew/start button. Tip: There is an old wives tale about using cold water when a recipe calls for boiling water. It is just that, an old wives tale. Common sense should tell you otherwise. Use HOT water from the tap when brewing coffee, as it cuts the brew time by half. And if your like me, you simply can’t get your day started with out that first cup of coffee.
- While your Spanish coffee is brewing, in a small pot add your whole milk and bring just to the boiling point, over high heat. Once it has reached the boiling point, IMMEDIATELY remove from the heat. This scalds the milk but you must be extremely careful as it will overflow the pot almost immediately and that is why you remove rom the heat, not just turn the heat off. Tip: When scalding milk, NEVER TURN YOUR BACK or walk away from the stove, as milk expands greatly once it hits the boiling point, unlike most other liquids.
- Now, let’s make that perfect cup of Spanish Coffee. Into your coffee cup/mug of choice, fill about 1/3 of the way with your scalded milk. Then add 2-3 tbs. of white sugar and then fill the remainder of the cup with coffee from the pot.
- Remember that it is hotter than a normal cup of coffee since you are using scalded milk. Stir and carefully enjoy.