Turkish coffee with milk, recipes for delicious coffee with milk

Morning and coffee have become inseparable concepts for millions of people on earth. Therefore, they come up with a huge number of recipes for brewing this drink. How to brew Turkish coffee with milk is one of the questions that concerns milk lovers.

The beneficial qualities of dairy products are the reason for everything: milk extracts flavor and caffeine from coffee powder well; eliminates gastrointestinal irritation from coffee; The flavor edge is smoothed out and the drink turns out tender and soft. In addition to this, coffee with the addition of milk forms a dense foam, which, in addition to decorating the drink, allows for creativity and drawing on the surface of the “cup of joe”.

Which coffee and milk to choose

To get a tasty and aromatic drink, you need to choose freshly roasted coffee beans. The best option for this is Arabica beans. And those who prefer strength and bitterness in taste can add Arabica and Robusta in an amount not exceeding 20% of the total amount in the mixture. There are prepared grain mixtures on sale that take into account the required proportions.

Please note that Robusta contains more caffeine than Arabica. Some people prefer this type of coffee in the morning.

But Arabica in its pure form is considered the most optimal for making Turkish coffee with milk.

Experts point to 3 serious reasons not to choose Robusta or mixes containing it:

The bitterness in Robusta intensifies even more during cooking in a Turk;
The aroma of Robusta is not as intense and rich as that of Arabica, and in Turkish coffee is valued mainly for its taste and aroma;
Coffee brewed in a Turkish coffee from robusta is too strong, which has a bad effect on the heart and blood vessels.

Arabica has many varieties with different tastes and aromas, so giving up Robusta does not lead to a loss of quality for the coffee drinker.

Be your own barista: how to make cappuccino and latte at home

Cappuccino or latte - what's the difference?

The ingredients for making these Italian drinks are the same. Espresso, milk and whipped foam are the main ingredients of lattes and cappuccinos. Their main difference is not in appearance, as many might think, but in the ratio of ingredients and the method of mixing them. Cappuccino is considered a stronger version of milk coffee - it consists of 1/3 Americano, 1/3 milk and 1/3 milk foam. In a latte, less strong coffee is added (about 1/4), and the remaining 3/4 is milk and foam.

How to make coffee?

For cappuccinos and lattes, choose quality mocha or espresso varieties. It is best to buy coffee beans, grind it at home in a coffee grinder and brew it in a Turk, but you can also buy ready-ground coffee. You don’t need to keep it on the stove for long – just bring the coffee to a boil. By the way, the correct ratio of coffee to water is 1/9 (for 20 g of coffee 180 ml of water). In parallel with the coffee, start preparing the milk froth so that both are ready at the same time.

How to make foam using a French press

1. Heat the milk in a way convenient for you: in the microwave or on the stove. Then pour it into a French press. 2. Close the French press. Now lower and raise the plunger for 15 seconds, slightly reducing the range of motion, until the milk froths. 3. Finally, gently shake the liquid in a circular motion.

How to make foam using an immersion blender

1. Heat the milk on the stove or in the microwave and pour into a blender container. 2. Beat the milk with a blender at low speed - this will take you about one minute. By the way, to get a higher foam, keep the blender almost on the surface so that as much air as possible gets into the milk.

How to make foam using a frother

1. Heat the milk in a way convenient for you. 2. Pour milk into a deep glass and lower the frother whisk to the bottom. Turn it on and, holding the glass tightly, whisk the milk for about 20 seconds. Then gently lift the whisk, continuing to work with it, whisking the top layers of liquid. Be careful: the higher you go, the more likely you are to splash milk all over the kitchen (which is why we recommend getting the tallest glass possible).

How to mix coffee and milk with foam

If you are making cappuccino, first fill the cup 1/3 full with coffee, then gradually pour in the milk and, if necessary, spoon in the remaining foam. Lattes need to be prepared differently. Take a high heat-resistant glass. First pour milk into it to fill 1/3 of the container, then the same portion of coffee, and place milk foam on top with a spoon. Ice cubes are useful for making an iced latte. Before mixing the remaining ingredients, place 5-7 cubes in the bottom of the glass.

How to decorate cappuccino and latte

It is very easy to decorate milk foam on cappuccinos and lattes, adding additional flavor to the drink. For example, you can sprinkle with chocolate or nut crumbs, cocoa or cinnamon. And at the end, using a toothpick, draw a heart or another design of your choice on the foam.

Preparing the grains

Rules for selecting coffee beans for brewing in a cezve:

The beans should be medium roasted, never darker. Roasting too strongly produces coffee that is too bitter with a burnt taste and smell;

Strong roasting increases bitterness and reduces sourness in coffee. Cooking in a cezve further smoothes out the sourness of the taste. For this reason, lovers of sourness can choose a very light roasted grain;

Elite varieties with a strong aftertaste are not worth pursuing. To brew coffee in a cezve, it is enough to buy high-quality Arabica coffee with a soft taste. These include Kenyan varieties.

The selected type of grain should be ground in a specialized store or ground at home immediately before cooking. Real coffee gurus prefer this method. The grinding will also be according to your preference. The intoxicating aroma during cooking will create a pleasant aura at home. This way you can cheer up both yourself and your neighbors.

Try an alternative way to make iced coffee

Most often, iced coffee is a freshly brewed hot drink that is cooled by ice. But not only! There is another option. Coarsely ground coffee is steeped in room temperature drinking water or cold water for 12–24 hours. It tastes very similar to classic iced coffee, but without the bitter aftertaste.

Baristas said that the main reason why this method is now gaining popularity is that this method produces easy-to-drink coffee, with low acidity and a pleasant chocolate consistency. Since the brewing time in this case is quite long, a very coarse grind is required and it is best to brew coffee in a French press.

Milk

There are no strict recommendations on the choice of milk. Adding milk affects the coffee's calories. Proponents of a healthy diet can choose low-fat milk. The rest are medium fat. Milk with 6% fat content will also not worsen the taste of the drink.

Those who, according to doctors' recommendations, cannot drink pure coffee, can choose a drink with added milk. For people with gastrointestinal problems, for example, high acidity, milk coffee will be a salvation.

Cooking rules dictate the use of the right set of ingredients. To properly prepare coffee with milk on the stove in a Turk, it is recommended to take milk with 3.5% fat content, and the protein content should be at least 2%. The fat content of milk affects the density of the foam.

BONUS! Iced Coffee Lemonade Recipe

Cold coffee lemonade

To prepare approximately 1.3 liters of drink you need:

400 ml cold black coffee
250 ml freshly squeezed lemon juice (about 2.5 large lemons)
500 ml tonic
ice cubes
lemon or orange slices for garnish

For the syrup:

160-170 g sugar
zest of 1 lemon
200 ml drinking water

Start with the syrup. Pour sugar into a saucepan, add lemon zest, and add water.
Bring the mixture to a boil and simmer until the sugar crystals dissolve.
Strain, cool and refrigerate for 1 hour.
Combine strong coffee with 250 ml of syrup and lemon juice in a carafe and stir. Top up with tonic.
Serve over ice and garnish with citrus slices.

Cooking time

The most important thing in the cooking process is to remove the cezve from the heat in time, without letting the coffee sit too long. This contributes to the formation of a thick and dense foam, which highly preserves the aroma and taste of the drink. Taking into account the volume of the Turk and the characteristics of the stove, the average duration of coffee brewing lasts up to four minutes. Fans of a Turkish drink with milk should take into account the difference between water-based brewing. The main difference is that the milk boils quickly; as a result, heating takes much less time. Therefore, milk coffee lovers should monitor the process more closely to prevent such a misfortune as “running away” of milk.

Sugar also plays a significant role in the formation of coffee foam. Sand does not allow water to heat up quickly, so the process lasts more slowly. This makes the foam more fluffy and dense.

photo by Angelica Gaidar

Americano

The most controversial drink that exists, and around which there is now a lot of debate. The modern coffee industry does not accept it in any particular format. There are a huge number of variations in how we prepare drinks and what I say is just my point of view.

How did the first cooking option appear?

In Europe, when ordering coffee, they received a small cup of espresso or Turkish coffee. Accordingly, for them it was a very strong, very rich drink, so they asked it to be diluted with a little water, and from here there were two options for preparing this drink. Local bartenders, when they saw Americans, usually exclaimed: “oh, americano,” make them espresso diluted with water. This is the first cooking option.

The second option, when more water was poured through the holder than needed for espresso, and a full cup was poured - this is an Americano full pour.

In my opinion, the best option for preparing an Americano is when the espresso is diluted with water, because in this case we get a properly prepared drink, to put it smartly, we make a bypass (in English in passing), diluting the espresso with hot water.

If we prepare an Americano with a full strait, then in this case we have a very strong over-extract - at the beginning minerals, salts, all kinds of acids, sugars are extracted from the espresso, then caffeine begins to come out, mostly phenols, tannins and similar substances that we We try to cut things off when making espresso.

In Americano, when we make a full strait, it all comes out of the coffee tablet in full, essentially necessary and unnecessary substances.

Honestly, according to statistics, when people are given a try

Americano = espresso + hot water and the second option Americano - full pour, then the average person who just drinks coffee will not notice the difference.

But for some reason people like straight Americano more, it has higher bitterness and the drink itself is denser, that is, this is what many are accustomed to. Americano also has such a quality as visual presentation.

Anyone who drinks Americano knows that there is a black liquid and on the surface of Americano many people expect cream.

Crema - it is in espresso and crema can be preserved when we dilute the espresso with water when preparing an Americano. So, in Americano, cream has an exclusively decorative function, because essentially it no longer has a taste, it has lost its qualities, and only the presence of carbon dioxide and a sufficient amount of caffeine retains essential oils and this foam is preserved.

Coffee grinding: how to choose

To get the perfect drink requires the right choice of coffee. Experts advise considering the following factors when purchasing:

Best before date. Beans lose their flavor when stored in packaging for a long time.
Degree of grinding. The fine grinding degree produces a dense foam with a strong aroma.
Manufacturer country. The countries of Central and South America are traditionally considered the best in coffee growing.
Coffee grade. Arabica is a universal variety. Lovers of strong drinks can choose Robusta or a combination of Arabica and Robusta in a 1:1 ratio.

Spices with coffee: which ones to use

A spice is a seed, fruit, root, bark, or other plant substance that is primarily used to flavor or color food.

Coffee can also be varied with spices. However, when brewing coffee with milk, spices should be used with caution. Some of them can spoil the coffee taste and aroma. Therefore, it is advisable to add soft and neutral spices such as vanilla, cardamom and ground cinnamon. Such ingredients emphasize the taste of coffee with milk and add piquancy. Spices should be added at the boiling stage in the cezve, at the very end of the cooking process.

Cinnamon Recipe

Let's add a touch of the mysterious East to the classic recipe; Turkish coffee with milk goes amazingly with the popular oriental spice. The only additional ingredients you need are ground cinnamon.

Here's what the process looks like step by step:

pour the finely ground beans into the Turk and heat it over low heat until you notice the wonderful coffee aroma;
add ground cinnamon on the tip of a knife;
add sugar if required;
pour cold milk;
bring to a boil over low heat, but do not let it boil;
pour 1/3 of the contents of the Turka into a cup;
We put the Turk back on the fire and wait for the foam to begin to form;
pour into demitas for the first portion.

How is coffee done?

To accurately determine the moment the coffee is ready, in order to correctly understand how much time is required for preparation, in order to know exactly when to remove it from the heat, it is necessary to clearly control the formation process and the moment the foam rises. It should also be taken into account that the procedure for raising the foam must be repeated at least three times. Coffee should not spill.

The drink is considered ready when the foam begins to rise again. At the time of lifting, you need to control so that the integrity of the foam is not compromised.

Coffee with milk brewed in a Turk exudes a wonderful aroma, has no bitterness in taste and turns out rich, which is also a sign of compliance with all brewing rules.

For iced coffee, choose your water carefully

Often when preparing coffee, many people get hung up on the choice of beans, but the drink mainly consists of water, and it has a significant impact on the taste.

Making the perfect cup of iced coffee requires soft, delicious water. Hard water is not needed for coffee; it contains too many salts, mainly calcium and magnesium, which “kill” the natural taste of the beans. And too alkaline water also reduces the sourness of coffee, so beloved by many.

Baristas are advised to use water with a mineralization of 75 to 175 mg/l, preferably 100 mg/l, and a calcium content of 51-68 mg/l and sodium content of 10 mg/l. If you have the opportunity to find out the pH (the balance between acidity and alkalinity), pay attention to this indicator too! It is optimal when the pH level is from 6.5 to 8. And also, avoid chlorine! Coffee is not needed at all, that is, it is absolutely contraindicated.

Serving coffee with milk

Coffee drinks with milk must be served following a few secrets. The main ones are the following: In order not to disturb the structure, it is recommended to immediately separate the foam and transfer it to a cup. After you have poured the coffee into cups, the foam needs to be evenly distributed over the surfaces. You should not immediately pour coffee from the Turkish oven when it is removed from the stove. It is necessary to insist on it for some time. This will allow the coffee grounds to settle. Turkish milk coffee is served in larger containers than in classic demitasse cups. Lattes are served in tall glasses.

The composition is decorated with an openwork paper napkin; a nut, a piece of chocolate, a candy or a cookie will add charm.

Anyone can brew a coffee with milk cocktail in a cezve. To this end, you need to make the right choice of Turks and pay attention to the quality of the ingredients. If you strictly follow the rules and recipes, you can get excellent results. The result is unrivaled coffee.

Don't make boring iced coffee

There are many ways to customize your iced coffee flavor to suit your mood, occasion, or just to experiment, so get creative!

Adding almond milk will give your coffee a sweet, nutty flavor and cover up the bitterness (if desired).
If you're a coconut fan, try coconut milk for a smooth finish.
Season your coffee with a pinch of nutmeg or cinnamon (ground or by dropping a cinnamon stick into the cup).
Adding lavender, basil and mint to iced coffee is so summery.
Add berries, seasonal fruits, or syrups based on them to your iced coffee to suit your taste.

Techniques for preparing milk coffee in a cezve

A drink brewed only with milk is also called Warsaw coffee. There are a variety of recipes for preparing coffee with milk in a cezve: from regular to various variations. The choice of milk coffee additives depends on what the coffee lover prefers. There are a great many possible options.

Regular recipe

It is advisable to prepare coffee with milk in a copper pot. Many people’s favorite ceramic turk will also come in handy. Traditionally, in eastern countries they are heated by immersing them in sand on the surface of a brazier. They can also be cooked on the stove. You can read about which Turks are suitable for an induction cooker and about a ceramic Turk using these links.

The most common way to brew milk coffee in a Turk is to follow the classic recipe, using milk rather than water. A cup requires a teaspoon of finely ground powder. Pour the powder into a Turk and pour cold milk. To measure the amount of liquid you need to use a cup to serve the finished drink.

After the foam of the cezve has risen, remove from the flame and wait for it to settle. Then put the Turk back on the stove and repeat the process several times. Pour the finished coffee into cups and serve immediately.

Lovers of a sweet drink should add sugar to the turk before the milk. It is enough to add a spoonful of sugar (or even half) to full-fat milk.

Milk cinnamon coffee

Coffee with milk with the addition of ground cinnamon in Turk will acquire an aura of mystery.

The step-by-step cooking process is as follows:

Pour the finely ground powder into the pot and start heating over low heat until you feel a wonderful coffee aroma;
Add cinnamon powder with the tip of a knife;
Add sugar if desired;
Pour in cold milk;
Bring to a boil over very moderate heat, without letting it boil;
Pour one third of the coffee into a cup;
Place the cezve, with the remaining contents, on the flame again and wait for the foam to form again;
add to the first portion.

Dessert drink based on coffee-coconut mixture

People who suffer from lactose intolerance can brew a dessert drink based on a coffee-coconut mixture in a Turk. To do this, you need to buy coconut-based milk in the supermarket. You can also make an ingredient from coconut flakes. In this case, the product will not contain preservatives; on the contrary, it will contain valuable microelements and fatty acids from the exotic nut of the paradise islands.

How to make milk from coconut:

Grind the finished dry coconut shavings in a coffee grinder;
Pour boiling water and an equal amount of coconut;
Stir, leave for about 20 minutes;
Beat with a blender for three minutes;
Add a glass of boiling water and beat for some more time.
This amount is enough to brew four cups of the drink; it is best served in 150 ml cups. Excess milk can be stored fresh in the refrigerator for a couple of days.

Making a coffee and coconut cocktail:

Brew coffee in a Turkish coffee pot using 1.5 tsp in the classic way. ground powder and 100 milliliters of water;
Heat coconut milk separately and add 10 grams of white chocolate to add flavor;
Pour the finished coffee into a cappuccino cup and top with a mixture of milk and chocolate;
Decorate the drink by sprinkling grated chocolate and coconut on top.

Almond coffee with milk

Almonds with a noble taste make an excellent combination with coffee and add health benefits.

A serving of almond milk coffee contains 3 tsp. coffee powder, 2 tsp. almond powder, 1 tsp. cane sugar and salt on the tip of a knife.

Preparation of almond milk coffee:

Pour coffee into the Turk;
Add sugar, almond powder and salt;
Pour cold milk over the mixture in a cup;
Keep on fire until foam rises;
Remove the Turk from the heat;
Carefully transfer the foam into a cezve cup with a spoon;
Return the cezve to the stove and remove immediately after it starts boiling;
Pour coffee and serve.

Milk-honey coffee

Coffee with honey makes a good combination. This mixture improves tone, improves immunity, strengthens the body with antioxidants and gives a blissful aftertaste.

You need to brew coffee with milk according to the usual recipe. First, divide the coffee into cups and add a spoonful of honey.

Prepare as follows:

Prepare a strong Turkish “invigorating drink” with water (1.5 teaspoons of ground coffee and 50 milliliters of water);
Pour into cappuccino cups (150 ml);
Pour hot milk and stir;
add honey
Honey should be added after the coffee has cooled a little. High temperature destroys the healing qualities of honey.

These coffee and milk cocktails are a great way to warm you up in the cold of winter or on chilly autumn days. Such drinks enliven the home with an amazing aroma, delight the taste, and fill the soul with peace.

How to brew a latte in a Turk

You can even make a latte in a Turk. To do this you need the following ingredients: 1/2 cup milk; tbsp coffee powder.

Brewing stages: First, coffee is prepared in a Turkish coffee pot according to the classics. Pour water into the pot and add coffee powder. Bring to a boil a couple of times. Prepare the milk, warm it slightly and froth it using a cappuccino maker until a thick foam appears. Pour coffee into a glass, add milk and put foam on top. Latte can be supplemented with other components. You can add rum, amaretto or syrup to your coffee.

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Milk dishes, Coffee

Drink recipes → Coffee

Milk dishes

Miracles in your kitchen: we froth milk with coffee and ice cubes and get a delicious cold drink with airy milk foam that tastes like frappe. Wake up your family with this cold coffee with milk - it will seem like you just came from a coffee shop. And only the sounds of the blender, which they heard in their sleep, can convince them otherwise.

An unusual drink made from cold milk with a coffee cap (Dalgona coffee) is a new trend in cooking, which has recently gained many fans around the world for its extraordinary taste, spectacular appearance and ease of preparation. Let's cook this delicious treat!

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A hot cup of delicious cappuccino with a head of milk foam sprinkled with cinnamon on top...What could be tastier?

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Classic cappuccino recipes require that this Italian drink, which has long become popular throughout the world, consist of espresso coffee, milk and milk foam in equal parts. The methods for preparing cappuccino may vary slightly, but no matter what recipes are used, cappuccino remains an excellent drink, especially in the morning, when Italians prefer to drink it.

Frappe coffee is a wonderful refreshing and invigorating drink during the hot season.

This latte recipe recommends using a plastic jigger (cocktail measuring cup); pitcher (milk jug, milk frothing container); Irish glass (Irish coffee glass - an elegant glass with a handle for hot drinks) and a bar spoon. The syrup latte recipe allows you to use any syrup for this drink, except citrus. Blackcurrant syrup works best.

It’s already autumn outside and that means it’s time to treat yourself not only to spicy pastries, but also to warm drinks. A simplified, homemade version of the famous pumpkin latte turns out to be very aromatic, rich in flavor, and simply delicious! Pumpkin lovers will definitely appreciate this original drink!

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Frappe coffee is a wonderful refreshing and invigorating drink during the hot season.