Mix seven equal parts of hot coffee and hot cocoa, heat the mixture, and pour it into cups. Add 1 teaspoon of whipped cream or sour cream to each cup. Serve hot with sugar. The coffee is prepared using a standard recipe.
5 teaspoons of sugar,
5 cups of cold water.
Pour water into a cezve, add sugar, and place it over heat. When the water boils, pour a small amount of it into a separate cup and add 5 teaspoons of finely ground coffee. Put the cezve back on the heat, but on a lower setting. As soon as the foam rises, remove the cezve, stir the contents, and return it to the heat. It is believed that the foam should rise three times—only then is the coffee considered ready. Finally, add the previously set-aside water, distribute some foam into the cups, and pour the coffee.
In an alternative method, the ground coffee is first added to the cezve, and then it is poured over with sweetened water that has been boiled separately.
This coffee is brewed in advance to be not just strong, but extremely strong. It has the appearance of a thick, syrupy, dark brown liquid with an exceptionally rich aroma. Once brewed, the coffee is cooled, poured into glass carafes, and served at the table.
Each guest receives a cup of boiling water and adjusts the coffee’s strength to their own taste by pouring it from the carafe. However, if you add just a little too much, the coffee may become nearly undrinkable due to its intense bitterness and high caffeine content.
They say caramel helps with colds. If you want to combine pleasure with benefits, make caramel coffee with cream. It's proven that feelings of joy and satisfaction help overcome any discomfort.
Enjoy your delicious caramel coffee!
4 cups of strong coffee, made according to your chosen recipe, usually Turkish. Juice from 1 1/2 lemons, which is prepared and strained just before serving the coffee.
Add the lemon juice to the finished hot coffee and stir well. The juice of the factory made from cans is not suitable. Sugar can be added as desired. Pour into glasses and serve.
15 g of freshly ground coffee,
10 g sugar,
120 ml of water.
Pour water in a jesus of appropriate volume and put on the fire. When the water boils, pour out some of it, pour the coffee and again bring it to a boil.
Then take the pot off the fire, pour in the rest of the water, put the lid on, usually with a dish, and let it stand for 0.5-1 minutes. Serve in a jesvah, and it is up to the consumer to pour the coffee into small cups.
15 g of freshly ground black coffee,
100 ml water.
Roast the coffee without adding sugar. Rinse the pot for brewing coffee with boiling water and put it on a water bath. Pour the pre-ground, roasted coffee into the pot and then pour in the boiling water spoon by spoonful. Pour into cups and serve.
This recipe is more accepted in America than in Russia, which is attributed the authorship of this method of making coffee.
In a large cup pour 2 1/2 teaspoons of instant coffee, add 1 teaspoon of chocolate syrup and 3/4 cup of hot milk. Stir well until coffee and syrup are dissolved. Then gently place a cap of whipped cream on top, garnish with chocolate shavings.
The recipe, of course, is great and worth using, but what is Russian about it?
1 tsp. coffee,
1 tsp. powdered sugar,
1/2 tsp. cocoa,
1 cup water, a little vanilla.
Mix coffee, sugar and cocoa and pour into a jesus, pour water and put on the fire, but do not bring to a boil. Remove from the heat and add a pinch of vanilla. Let stand for a while and pour into bowls.
1 tsp freshly ground coffee, ice cubes,
½ teaspoon each of powdered sugar and ground cinnamon, cognac.
Put the ice cubes in a refractory glass, sprinkle with powdered sugar and pour over the hot coffee flavored with cinnamon. Flavor the mixture with a little cognac, stir well and serve.