Coffee is the most second popular beverage in India after “chai” or tea.In general, Indians like their beverage sweet and milky.In southern parts of India,filter coffee which is a preparation of fresh ground coffee beans using a metallic hand-held coffee filter is mostly consumed. The east indians swear by their love for cold coffee. In northern parts, you will find this frothy, overly sweet, overly milky and really creamy coffee which can be made within minutes at home.
Okay, this is slightly confusing. Ignorant was me about all those terms used for coffee in a coffee shop untill I started going for coffees often ( specially after the doctor told me coffee is the key to level my constant low BP :P ) This coffee is called an “espresso ” if you go by the Indian lingo.By all means it defies the meaning of its counterpart in the western world. If I were to define it,I would say indian “espresso” coffee is a hybrid of cappuccino and espress ( yes I know what it means :D) ,it carries the depth of flavor of like an espresso & the creaminess of a cappucino.A fuss free drink which asks only for a “spoon” as a gadget to be prepared and gives you a caffeine high after few minutes of labour with coffee & sugar.No need for those fancy looking coffee makers and espresso machines.The mighty spoon is your rescue here.
Coffee Sugar Mix [Makes about 1/4 cup paste]
2 tbsp instant coffee powder
3 tbsp granulated white sugar
1 tbsp cold milk + a little more [if required]
Per cup of coffee you ll need :
1 heaped tbsp of the above coffee sugar mix [or adjust to how strong or mild you like your coffee]
1/2 cup luke warm whole milk [substitute with half n half or any flavored creamer]
1/2 cup cold whole milk [substitute with half n half or any flavored creamer]
Note: You will need a tall mug & a metal spoon to whip up the coffee sugar mix.Please keep away your fine china and pick up a mug which is little heavy.
In a dry, tall and heavy mug, tip in the instant coffee powder and sugar together. Mix well and add milk just enough to moisten the mix [about 1 tbsp].In case you need more, add slowly.The purpose of milk here is just to give you a base moist paste to start working with.
Keep on beating the mix till it becomes pale brown and the sugar has dissolved.The mix will be thick and will flow like a ribbon. You know when the mix is ready and thick enough when even on inverting the cup, it wont drip
Take out and stir thoroughly with a spoon to dissolve any lumps etc.This is an important step.You need to get a smooth coffee-milk mix before adding more milk.
Top up with remaining 1/2 cup of cold milk and stir gently to combine everything. [Note: Mixing milk too rigorously will reduce the froth in the final cup]
Micro again for about 30-40 seconds or till you see froth rising up.
Serve with cookies or biscuits!!