I don't drink a lot of coffee, which upsets my stomach in large quantities, so I like coffee drinks made with small amounts of coffee, like espresso and Vietnamese Yogurt Coffee. This is another one in that vein, made by pouring a small cup of espresso over some sweetened almond syrup and ice. Perfect for a hot summer day. And it originated in the Salento (the heel of the Italian boot), which makes it all the more perfect.
Caffè Leccese
Time: <6 minutes
You can see a recipe (in Italian) and some pictures at Il Cucchaiaio d'Argento (the Silver Spoon). If you're looking for something else to do with your orgeat syrup and want a Christmas or New Year's Eve cooking project, try the Orzo di Natale (Christmas Orzo in Swallow's Milk) on page 378 of The Italian Country Table (1999) by Lynee Rossetto Kasper.
For each glass
Moka pot coffee
3 or 4 small ice cubes
40 ml (~2¾ tablespoons) cold orgeat (almond) syrup (substitute almond milk if necessary)
1. To make the Moka pot coffee: Heat up some water in a tea kettle. If you have an electric kettle, set it to 200 degrees. Fill the bottom chamber of a Moka pot with hot water up to the bottom of the release valve; don't cover the valve with water or it won't work in case of a pressure emergency.
2. Insert the funnel-shaped filter into the bottom chamber. Fill the filter with fine to medium-fine (not super-fine) ground coffee. Level off but don't tamp down.
3. Carefully screw the top of the pot onto the bottom chamber (which is hot). Set over medium heat, with the handle facing away from the heat so it doesn't get too hot.
4. When the coffee starts sputtering out with bubbles instead of in a steady stream (it will go about 80% of the way up to the spout), remove from the heat.
5. Meanwhile, place the ice into a glass, then pour in the cold syrup.
6. When the coffee is ready, pour that over the ice and syrup. Stir and serve.
For each glass
Moka pot coffee
3 or 4 small ice cubes
40 ml (~2¾ tablespoons) cold orgeat (almond) syrup (substitute almond milk if necessary)
1. To make the Moka pot coffee: Heat up some water in a tea kettle. If you have an electric kettle, set it to 200 degrees. Fill the bottom chamber of a Moka pot with hot water up to the bottom of the release valve; don't cover the valve with water or it won't work in case of a pressure emergency.
2. Insert the funnel-shaped filter into the bottom chamber. Fill the filter with fine to medium-fine (not super-fine) ground coffee. Level off but don't tamp down.
3. Carefully screw the top of the pot onto the bottom chamber (which is hot). Set over medium heat, with the handle facing away from the heat so it doesn't get too hot.
4. When the coffee starts sputtering out with bubbles instead of in a steady stream (it will go about 80% of the way up to the spout), remove from the heat.
5. Meanwhile, place the ice into a glass, then pour in the cold syrup.
6. When the coffee is ready, pour that over the ice and syrup. Stir and serve.
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