For the past year or so, I've been adding frozen coffee to my Shabbat morning coffee, to cool it quickly and add better flavor. The frozen is left over from perked coffee I sometimes make. And Shabbat I can't perk fresh coffee. It just wasn't really working the way I had wanted. The frozen coffee was too black and didn't melt quickly enough. I ended up crunching it with my teeth. Then I got this idea to freeze the coffee mixed with milk and froze two cups like that last week. The experiment was a success. The frozen milky coffee melted more quickly and easily integrated into the instant.
So I must do this again!
I perk my coffee with Israeli Elite Turkish coffee.
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