Recipe from the vaults: Café au Moncef 5 January 2011 11:24 pm
Posted by Tracy in : convenience,cross-posting,food snobbery,friends,fun,milk,recipes,travel , add a commentOnce upon a time, when the world was young and dinosaurs roamed the Earth, and I wrote regularly for a little website called Everything2, I started a writeup over there with the exciting announcement:
[Instant coffee] doesn’t have to [suck]!
The square brackets are an E2 notation thing which I’ve left in here just for that old skool flavor, but this post is brought to you in part by Mr. Victor Hanson-Smith, who talks to himself all over the intertwitfaceliciousplace (sometimes even in images, both moving and still) and in one such venue, recently complained that his travels in Chile had led him to a situation in which all the coffee was of the Nescafé variety. So Peter linked him to my old Everything2 post about one of the revelations from our adventures in Tunisia during the summer of 2002, and in honor of the successful caffeination that ensued, I am now mostly cutting and pasting the text of that old writeup here, because while I may not be posting much original content here these days, I can still archive stuff I don’t want to forget, oh yes. Anyway. This recipe is from one of the hosts of our Tunisian trip, Moncef—hence its name.
Moncef told us that this cappuccino-like concoction, which piqued our curiosity after seeing him drink it at breakfast for several days in a row, is something all Tunisian college students know how to make. After tasting a sample cup, we were so impressed that we asked for the recipe, which turned out to be almost embarrassingly simple. Turns out the entire secret to making a decent drink using instant coffee is: use hot milk instead of water. To get a little more fancy, try the following recipe:
