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!