Usually milk is added to ready-made coffee, but true lovers of this noble drink can brew it using milk instead of water. This coffee has a pleasant rich nutty color and a very soft and at the same time rich taste. It is sometimes drunk with pleasure even by people who do not like to dilute coffee with cream or milk.
Coffee brewed with milk is sometimes called "Warsaw coffee". On the territory of the former USSR, it was also sometimes called "Viennese coffee", although this is not entirely true - Viennese coffee is still brewed in water, and milk is added to the finished drink.
Coffee with milk in a Turk can be prepared using different technologies. To prepare one serving of a drink, you will need:
- a Turk with a wide throat;
- 150-200 milliliters of milk;
- a teaspoon of finely ground coffee;
- plain or cane sugar to taste;
- cinnamon and cardamom on the tip of a knife (if desired).
The recipe for classic coffee with milk
For brewing coffee with milk, it is better to use a Turk with a wide neck, and its volume should be one and a half to two times larger than the volume of a cup: both coffee and milk like to "run away" when brewing, and the foam will rise quickly - and very high.
Pour milk into the Turk, add spices and a little sugar if desired. Milk itself will give the finished drink a slightly sweet taste, and this must be taken into account by reducing your usual sugar dose by about one and a half times.
Heat the milk a little and pour ground coffee into the Turk. It is not necessary to stir the drink at this stage, otherwise the coffee particles will settle to the bottom of the Turks and the drink will eventually turn out to be less saturated and less aromatic.
Bring the coffee to the "cap" over low heat, remove the turk from the heat and stir the drink. Let it "rest" for a minute or a half, then put it back on a very slow fire and wait for the "froth" again. Milk coffee is ready.
Instant milk coffee
Such a drink is slightly inferior to the classic one in its taste - after all, the slower the extraction takes place, the more saturated the finished coffee turns out. But on the other hand, you do not need to follow the Turk for a long time and the risk of "missing" the coffee by boiling it is much lower.
Pour milk into a Turk, bring it to a boil and remove from heat. Add sugar and spices, add coffee and stir well. Put the turk on low heat and bring the drink to the "cap", let it stand for a couple of minutes, then tap the turk's bottom several times on the edge of the stove or cutting board so that the coffee grounds settle to the bottom. Can be poured into cups!
Caramel milk coffee
Pour a spoonful of sugar into a dry turkey, spread it over the bottom and put on low heat. Wait for the sugar to melt and take on a golden hue, then remove from heat.
Quickly and carefully pour a little milk into a hot turkey with caramel, wait a couple of minutes for the sugar to begin to dissolve. Add coffee and spices, add the rest of the milk and put on low heat. Wait for the foam to rise, then remove the drink from the heat.
