Showing posts with label Third Rail Latte. Show all posts
Showing posts with label Third Rail Latte. Show all posts

Friday, October 15, 2010

Coffee Drinking Cocker Spaniels and a THIRD RAIL LATTE for Victoria

Maisy Jo, Victoria's
coffee-drinking cocker spaniel.

"Hello Cleo, I am the owner of two 'coffee' (cocker) spaniels! If I walk away from my coffee cup for a second, it's gone! Thought it was because of the half-and-half, but they like it black too? I have a picture on my cell phone of the 14-yr-old Cocker drinking out of my cup. Wish you could see it! Look forward to your next Clare Cosi novel!..I have all of your books and have enjoyed all of them. Pass them on to friends, but I always make sure they are returned to me. Be well." ~ Victoria




Cleo Coyle, sucker for cute
animal pics and author of
The Coffeehouse Mysteries
Isn't that the best note? I received it a few years ago. I wrote back to Victoria, thanking her for the kind words. I also asked her to send along any photos of her cocker spaniels drinking coffee. (As you can see...) She did! Aren't they adorable?

As I said, that was a few years ago. Since then, she and I have connected up on Facebook, where I noticed a happy change in her "status" -- she is now engaged. Congratulations, Victoria!

So what does all this have to do with today's recipe. I'll tell you! On a recent WEDNESDAY, I noticed this post on Victoria's Facebook Wall:

VICTORIA HOWARD: Ok Tuesday is here, feeling relatively refreshed, and hitting ground (yowtch!) running! Have a great day all! Make it the Best Day Ever!
 
(Reply) STEPHEN: Suddenly, Victoria realizes it is actually  Wednesday...and doesn't feel quite so refreshed anymore....hee...hee...

(more replies and then...)

(Reply) VICTORIA: Maybe I just need more coffee...

(Reply) CLEO COYLE: You have inspired me to create a new coffeehouse recipe: Victoria's Third Rail Latte - guaranteed to shock you into remembering what day it is. Ingredients and directions to come...

And there you have it, the inspiration for today's recipe...


VICTORIA'S
THIRD RAIL LATTE


Guaranteed to SHOCK you
into remembering
what day it is...

Ingredients:
1/4 cup Cuban coffee (recipe below)
3/4 cup whole milk


Directions: Make Cuban coffee according to directions in video below (and also make note of my tips). Pour 1/4 cup of the Cuban coffee into a mug. Place 3/4 cups whole milk into a small saucepan and warm over medium heat. When milk just begins to simmer, remove. (Note: Warming the milk sweetens it nicely, but at no time should you allow it to boil or it will turn from sweet to scorched.) Pour the warmed milk into the mug with the Cuban coffee. Stir to mix flavors. Top with whipped cream and enjoy!



CLEO'S TIPS: HOW TO MAKE CUBAN COFFEE "Cafecito"

Dark, sweet, and luscious, Cuban Coffee is a powerful combination of an espresso-type shot combined with sugar in a very easy process that creates crema. The keys to making authentic cafecito are the right ingredients and the proper technique. To learn more about the kind of authentic Cuban coffee drinks you can order when visiting Cuban restaurant in such places as New York, LA, or "North Cuba" (aka South Florida), click here.

A few tips: To make authentic Cuban coffee, you should start with the right brand. The most common Cuban-style dark roasted brands sold in America are Bustelo and Pilon. We go for Bustelo, which is sold pre-ground, in cans, or cute yellow vacuum packed bricks (as shown in pic). If you can’t locate these brands at your store, then substitute a dark roast coffee, ground very fine. OR click here to order from an online Cuban market.


While you can certainly use white, granulated sugar to make this coffee, for the real taste of Cuban, use turbinado sugar (or demerara sugar). This is a natural brown sugar made from partially refining sugar cane extract (as opposed to adding molasses to fully refined sugar, which is how most brown sugar is produced). You can find this product in supermarkets under the brand name Sugar in the Raw.

Finally, while you can brew passable Cuban coffee using double-strength coffee in a drip maker, the Moka Express stovetop method is more traditional, and much better tasting. 

Click the arrow in the window below
to watch a quick video on how to make
Cuban coffee at home...
 










Drink with joy!



~ Cleo Coyle, author of
The Coffeehouse Mysteries






Roast Mortem: 
A Coffeehouse Mystery
Now a National Hardcover
Mystery Bestseller from...
Penguin's Berkley Prime Crime









 

To get more of my recipes,
win free coffee, or learn

about me and my Coffeehouse Mysteries, visit my *virtual* coffeehouse at:
CoffeehouseMystery.com