I can't wait for my New Orleans Cold Brew Coffee shipment to arrive. Hands down the best coffee and I do my best to try and stay stocked up all the time but you know how it is, life is such that before you know it you're out again. Which isn't such a bad thing as it forces me to include a Starbucks run in the morning routine, and the Starbucks vibe is a pretty decent stimulant in the morning so no complaints.
Once in a while, when 2 or so of the ensuing conditions are met, I get all Martha Stewart-ish again and make my favorite home-made morning coffee. These conditions could be:
1. I don't have time for a coffee run
2. I am longing for Asia and crave Asian spices
3. I am out of the New Orleans brew
This is a spicy concoction that reminds me of India even though I never actually had spicy coffee in India.
I sometimes add a hint of chili powder too, depending on the respective degree of Asia-withdrawal symptoms involved. If you think ginger/chili infused coffee is gross, it really isn't, but if you're not big on spicy stuff I guess I wouldn't recommend this.
HERE WE GO:
First, make the instant coffee by adding boiling water, adding the ginger tea bag too. Let it sit for a few minutes (while you feed the cat).
Next, pour it in the blender and add ice (lots).
Then add the almond milk or any milk you like. I do not like milk, that's why the almond milk.
Blend, blend, blend -- we want it to be nice and foamy.
A couple of cinnamon sticks and it's all done.
Hope you enjoy it as much as I do. Like I said, nothing holds a light to the good ol' New Orleans Cold Brew but this is pretty damn good too.
By for now.
p/s: By the way, I have never been to the Leopold Cafe in Bombay. For someone who's spent as much time in India as I have, how come I have never been to Bombay? Anyway, I once blogged about the book Shantaram (still haven't read it), and got a nice comment saying that reading Shantaram at the Leopold Cafe is reminiscent of a divine/spiritual experience. That was the first time I ever heard of the Leopold cafe and that comment is pretty much why I am saving Shantaram for "later"... And the reason I am saying all this is every time I make this coffee I think of the Leopold Cafe and Shantaram or rather my imaginative versions of them.