I'm not a coffee drinker, but I make this when company comes over. Apparently, it/s a keeper. If you have a French Press you will find it easier to pour from the saucepan into it. The grounds will be pressed down and you don't have to worry about grounds getting into the cup.
Heat the water, brown sugar, cinnamon and cloves in a saucepan or heat-proof pot, stirring until the sugar is dissolved. Add coffee, bring to a boil, and simmer for a minute or two. Stir, cover and leave on the stove in a warm place for the grounds to settle.
|Time:||1 Minutes Preparation Time|
5 Minutes Cooking Time
Source: Humber College Cookbook, 1978
By sooz from Toronto, ON
I'm not a coffee drinker either. Do you strain this out then or do the grounds stay in the pan when you pour?
You can a) wait until the grounds settle in the bottom of the pan and then pour carefully into cups; b) use a French Press to 'press' the grounds to the bottom; or, c) strain through a fine mesh strainer.
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