Recipe: Darrell's Cafe Arabe

Darrell's Cafe Arabe (Arabian Coffee)

by Stephanie Zonis

Flavored coffees are very popular these days, and here's an easy one to make at home. Note, though, that you must make it in advance so it has time to chill. This is delicately spiced, but if you don't like spices in your coffee, try the vanilla variation below. Darrell is a food buddy of mine who lives in northern California, and he loves to drink this after a run. Cafe Arabe can be made a day ahead, but I think it tastes best the day it is made.

2 Tbsp. sugar
1 Tbsp. instant coffee
1 Tbsp. unsweetened Dutch process cocoa powder
1-1/2 c. boiling water
1 cinnamon stick, 3" long
6 whole cloves
2 pieces orange rind
each about 3" long by 1" wide (scrape off any white pith)

In medium heatproof bowl or four-cup liquid measure, combine sugar, coffee, and cocoa powder. Add boiling water; stir thoroughly to dissolve. Add cinnamon stick, whole cloves, and orange rind. Let stand at room temperature one hour, stirring occasionally. Strain to remove spices and orange rind, then chill until cold. Serve as is or over ice.

Makes 2 servings

Variation: Cafe a la Vanille

Make Cafe Arabe as above, but omit cinnamon stick and cloves. Before serving, stir in 1 Tbsp. vanilla. Great with a little milk added!

I Love Chocolate for June, 1998

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Copyright © 1998 Francesca Chocolate Productions. All Rights Reserved. Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You may: print copies of the information for your own personal use; store the files on your computer for your own personal use only; and reference hypertext documents on this server from your own documents.

This page originally created in 1998 and modified October 2007