North African Inspired Coffee

By: Monica Ming

Ingredients:

• 1 Cinnamomum burmannii (true cinnamon)

• 3 Elettaria cardamomum pods (true cardamom)

• 1/2 stalk of Vanilla planifolia from Madagascar

• 1-2 scoops of freshly ground Cafe arabica (grown anywhere)

• 12 oz of water

Bing Tang (Chinese rock sugar) to store

• 4 cups confectioner's (powdered sugar)

• 1 1/2 cups of water

• 1 tbsp rose water/concentrated rose water

Tools:

• 18 oz Turkish coffee pot made of copper

• Metal coffee stirrer

Instructions:

1. Heat copper pot on medium low heat.

2. Toss in cinnamon, cardamom into pot. Let aroma release.

3. Quickly add coffee beans and then 12 oz of water. Stir coffee in water.

4. Let water boil. Watch pot carefully so it does not overflow.

5. Split vanilla bean stalk into two, scrap off vanilla from stalk and add vanilla bean to pot along with the stalk.

6. Turn off heat and let coffee steep for 5 minutes.

7. Sweeten coffee with rose syrup made from confectioner's sugar, water, and rose or simply add rose water into syrup.

8. Use extra virgin coconut oil in place of creamer. Add 1 tbsp at a time, to your preference.

9. To make rose bing tang, boil sugar and water until at 240 degrees Fahrenheit. Use a candy thermometer. After syrup is formed, add the rose water. Use syrup for coffee, save extra in an airtight glass container or tupperware.