With this unexpected drink, explore the affinity between dark-roasted coffee and the essence of a black tea. It turns out that the smoky aromatics of Russian Caravan tea artfully balance the intense flavors and rich natural oils of coffee as they wash over the tongue.
Reprinted with permission from Coffee Drinks by Michael Turback, copyright 2008. Published by Ten Speed Press, a division of Random House, Inc.
|2 tablespoons Russian Caravan tea leaves||1 cup water|
|1 tablespoon dried pomegranate seeds||1 cup espresso|
|2 teaspoons freshly grated ginger||3/4 cup heavy cream|
|1 pinch of dried clove||2 tablespoons freshly shaved Indian jaggery, plus more for garnish|
In a small, single-serve French press, blend together the tea, pomegranate seeds, ginger, and clove by adding water just off boil. Steep for 5 minutes, stirring gently after the first 2 1/2 minutes.
While the tea is steeping, pull double shots of espresso into each of 4 tall shot glasses. Set the shots aside.
In a metal frothing pitcher, steam the heavy cream to a rich froth, gradually adding the 2 tablespoons of shaved jaggery.
Depress the plunger of the French press to separate the tea blend, then slowly pour 3 to 4 ounces of tea into the cream.
Using a small electric bar whisk, beat the cream-tea infusion until the consistency is thick and smooth, about 2 minutes.
Layer the cream over the espresso shot and garnish with shaved jaggery. Serve with a demitasse spoon.
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