May Coffee – Hawaiian Coffee

 

Hello! You may notice that things are looking pretty different around here. In the past, I have changed my blog theme nearly every month to go along with a photo of my table setup for some holiday or another. Unfortunately, I have been too cheap to buy any sort of summer dishes, so I have had an Easter theme going on for far too long. I took a photo of some coffee beans that I actually quite liked, so I just decided to use that as the header and go for a cleaner look for a while. I end to like patterns and colours that are fairly busy, so I thought I would calm down this month…all bets are off when Canada comes around though!

I was especially excited about this month’s coffee, so you can imagine my disappointment when it ended up being my least favourite so far. It’s not that it was bad, in fact, it was pretty good! It’s more that it did not taste like I expected, and you know how hard it is to recover from surprises like that. I did make both of the recipes included this month. I kind of had to wing it a bit because, once again, the person who wrote this calendar must not be that great at language. Also, what made me laugh was the first recipe has a name (keoki coffee), but the second recipe is just “another Hawaiian coffee rcipe,” so we are left to wonder about the title of that one.

Keoki Coffee

Both of these recipes call for a Hawaiian coffee, so I just bought some Kona coffee from Central Market. To make Keoki coffee, combine 1/2 cup strong Hawaiian coffee with some sugar to taste. Add 1 oz of Kahlua or other coffee liquor and 1/2 to 1 oz of brandy. Top with some vanilla whipped cream. There are no instructions about amounts here, so I just added about 1/2 tsp to whatever amount of whipped cream I wanted.

“Another Hawaiian Coffee Recipe”

Fill 2/3 cup with a strong Hawaiian coffee (you will notice that I got carried away with my whipped cream, so that is not 2/3 cup coffee in the picture). Add sugar to taste. Here, there instructions for the whipped cream say to add 1 Tbsp coconut extract to whipping cream. What on earth? How much whipping cream? Isn’t 1 Tbsp of coconut extract a little extreme? I ignored these directions and added about 1 tsp coconut extract to whatever amount of whipped cream I wanted. Gently pour over the back of a spoon into the coffee, so it floats on top. Garnish with roasted macadamia nut shavings (I did not). Don’t stir, just sip coffee through the whipped cream.

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