Coffee, Milk/Cream, Make Ahead, Alcohol-Free Drinks

Coffee, Milk/Cream

Magical Coffee Recipe on Food52

It’s called magical coffee, and it’s going to change the way you think about iced coffee.

7/5/2020 6:32:00 AM

It’s called magical coffee, and it’s going to change the way you think about iced coffee.

This recipe was inspired by a drink I love at a local cafe. (Theirs is 'magic coffee.') After my first taste, I went home and immediately started tweaking a recipe. They brew the coffee hot, but since it was summer and I am lazy, I wanted to use a cold-brewed coffee base, and I started with a recipe from the Times. There's lots of room for variation depending on what flavors you like--I did a Scandinavian version with white sugar, almond extract, and crushed fennel seeds too.

)—but today I need to talk about a coffee that’s all about the ingredients.It’s called magical coffee, and it’s going to change the way you think about iced coffee.What makes this coffee so special is the use of cinnamon, a brewing method popular in Morocco and the Middle East that adds spice and complexity to even the most basic cup of coffee. Coupled with a few tablespoons of dark brown sugar, the flavors in this overnight recipe are so much more than the sum of its parts.

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In the morning, add milk or cream—or add a Scandinavian touch, as the recipe’s originator does, with fennel and almond extract—and there’s your magical coffee. The heat in this rich and full-bodied cold brew will wake you up like nothing else.What really makes this coffee magical, though, is how forgiving and adaptable it is. If you like, try cardamom in place of cinnamon, or both! And if you like a more velvety formula, do as the Vietnamese do, and use condensed milk instead of cream. No matter how you make it, the end result is something so delicious, it tastes like witchcraft." –

Karen Lo"Every so often you eat something magical. Something so special you can’t decide between taking your time to savor it, or chewing it as fast as possible so you can swallow it, so you can tell everyone around you just how good it is. These are mystical moments, far and few between.

The experience of drinking this Magical Coffee is just that. Community member ErinH, who originally graced our site with the recipe, says she got it from a nearby cafe. But it's so good, we’re prone to thinking that maybe it came to her in a vision.

Is it magic because it tastes amazing? Or because it’s so wildly simple to make? We're thinking a little of each.She starts by mixing coffee grounds, freshly grated cinnamon, and a pinch of brown sugar in a jar. These get covered in water and left alone for a night of beauty sleep. The next day, she pours the content through a sieve and into a tall glass of ice. She adds some milk or creamer (drinker's choice). And for the adventurous, Erin recommends a Scandinavian twist with almond extract and fennel seeds.

Read more: Food52 »

Maybe. I mean, sure why not! But 'cold brew' is BS imho. Coffee beans are roasted and ground for optimal flavor extraction (including oils) with *heat*... Right? Brew coffee. I use a Mr. Coffee. In my cup I add two tbsp. sugar & 1 packet of Swiss Miss milk chocolate cocoa mix. Pour in the coffee (leave space for some half & half). Stir. YUM! This can be done to your individual taste.

Love the combination of coffee and brown sugar This was not good and I made just as she said Only thing missing is coffeecubes 😍 I LOVE THIS RECIPE SOOOOO MUCH!! This is SO delicious. I broke my “no coffee after 1 p.m.” rule to have another glass. Telling all my coffee-loving friends about this. Are you real - you've said the same thing in each of four paragraphs ....... and it's only coffee; as we drink it in the Middle East. Really, get a grip. There's Corona out there, Black Lives Matter and you're waxing lyrical over coffee!

The most delicious iced coffee I've made in ages, so very magical! Recently had one of these at a local coffee house - though it was called a Dirty Latte. I don’t care what it’s called, it is truly magical! Love the part it says “ Drink, die of happiness” 😅 💥Pumpkin oil time💥 Special 10% discount💥

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Oregon State Trooper put on leave after defying mask mandate in coffee shopAn Oregon State Trooper is on administrative leave and officials have apologized after coffee shop owners say the trooper used profanity and scoffed at the state's mask mandate when he and other officers were asked to wear one. Somewhere has got to be a dark ironic joke about officers taking an oath to protect citizens and enforce the law He should be FIRED. Why are these clowns still be paid after such unprofessional behavior?

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“Sourdough” Chocolate Chip Cookies Recipe on Food52Whenever I’m within a two (ok, maybe four) block radius of New York’s Chelsea Market, I make an excuse to pop in to Amy’s Bread for a crusty, dark chocolate-studded sourdough twist. If I’m lucky, I can snag one still warm from the oven, gushing with bittersweet chocolate. But I’m not always around the block from Amy’s, and I wanted (needed) a faster fix. The problem? I don’t bake bread. I like baking confections of all kinds—cakes, cookies, blondies —but I leave bread to the pros. Between the proofing, punching, kneading, and rising, it’s all just a little too much for my skill level. Instead, I decided to translate the sweet-tangy flavors into something I love to bake (and eat!) more than anything else: chocolate chip cookies. One thing I know about bread baking is that you need a quality sourdough starter, a fermented mixture of water and flour used to leaven bread. Most starters take weeks to get just right, but to keep it simple, I came up with a solution, a 'faux' sourdough starter. This imposter starter isn’t fermented enough to make a loaf of crusty bread, but we are just making cookies here. After two days, it’s got enough of a subtle sour flavor to give the cookie that pungent sourdough punch I’m looking for. Making this starter is simple. Mix together some flour with some warm tap water in a large glass jar. Place the lid or kitchen towel on top, leaving it slightly ajar so the starter can breathe. Let it work its magic for two days in a cool, dark place, like a cupboard. The mixture won’t look any different until day two, when it will start to form big bubbles and nearly double in size. To enhance the sourness, I use rye flour, which has more microorganisms and ferments more quickly than all-purpose flour. (Thanks to The Perfect Loaf for this helpful tip!) To up the tanginess even more, I replaced the vanilla extract typically found in a chocolate chip cookie recipe with distilled white vinegar. It adds a sour flavor and tender bite. The cookie doug

Curried Chickpea Sandwich Recipe on Food52I'm not one to go on about the power of The Universe, but certain things are clearly meant to be. Like meeting your best friend, or your true love—or a humble yet oddly compelling little sandwich. (Just me?) I can’t with total confidence tell you how this sandwich came into my life (that Universe thing again). But I do remember a recipe mysteriously appearing on my desk at work a few years back: a single torn-out page from The Oz Family Kitchen cookbook, about a curried chickpea spread. Deeply acquainted with the Oz oeuvre I am not, but I’ve never met a chickpea I didn’t like. And so I thought, “I should probably try that sometime.” A few weeks later, I did—and then again, and again, until I’d made it maybe a hundred times. Fast forward nearly three years, and I’m still making that sandwich. The reason is simple: I can’t get over how good it tastes, considering how easy it is to make. The way it comes together reminds me of what I like most about tuna fish or egg salad sandwiches: basic ingredients yielding a totally satisfying—and endlessly riffable—result. You combine chickpeas with tangy red wine vinegar and creamy mayo. Add celery’s crunch and a little zing from shallot, along with some earthy-sweet curry powder and turmeric, plus parsley for brightness, and boom: You’ve hit the savory-tasty-filling trifecta. I didn’t start off making this sandwich because it was cheap, but along the way I realized how very cheap it is. Which I thought was pretty great—because life is expensive, and by life, I mean lunch. A pound of deli turkey can set me back $19.99 at the unapologetically bougie market in my neighborhood, and $10 equals an only-okay salad near my office. At least a couple of days a week, this sandwich makes for a better, thriftier option all the way around. Here’s how the math works out on that $1.89 (numbers are based on my most recent grocery run, but they’ll obviously vary by store). There are some startup costs in the form of spices and such, which co Which of your cookbooks is this in? I don't recall seeing this one. My favorite sandwich 🥪