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Darrell’s Café Arabe (Arabian Coffee)
This cold, delicately spiced coffee drink can be tinkered with as you wish. Try adding different spices (a friend has suggested cardamom), or adjusting the spice/cocoa/sweetening levels up or down. If spices in coffee aren’t for you, try the Café a la Vanille variation. The finished drink will keep overnight in the fridge if tightly covered, but don’t leave the cinnamon/cloves/orange rind in it overnight.
2 Tablespoons granulated sugar
1 Tablespoon unsweetened alkalized (Dutch process) cocoa powder (see Notes)
1-1/2 cups hot brewed coffee (see Notes)
1 cinnamon stick, 3 inches long, snapped in half
6 whole cloves
2 pieces orange rind, each about 3 inches long by 1 inch wide (scrape off any white pith)
In medium heatproof bowl or three-to-four-cup liquid measure, combine sugar and cocoa powder. Add hot coffee; stir thoroughly to dissolve solids. Add cinnamon stick halves, cloves, and orange rind. Let stand at room temperature briefly, then chill until very cold, at least a couple of hours. Stir thoroughly (the cocoa likes to settle at the bottom). Strain to remove spices and orange rind before serving. Serve plain, over ice, or with milk.
About 1-1/3 cups, 2 servings
---Some brands of alkalized cocoa powder have absurdly high levels of sodium. Do not use them; there’s no reason for these high levels. Try to find alkalized cocoa powder with a sodium level of less than 10 mg. per tablespoon. I use Droste, an excellent import.
---If you’d like to use instant coffee here, you can. Use 1 Tablespoon of instant coffee granules; mix this with the sugar and cocoa powder before adding 1-1/2 cups of boiling water.
Variation: Café a la Vanille
Make Café Arabe according to above instructions, using 1 or 2 pieces of orange rind, but omit cinnamon and cloves. Just before serving, stir in 1 Tablespoon pure vanilla extract. This is especially nice with a little milk added.