Ingredients:

• 2 1/2 Cups Water
• 2 Pieces Dry Ginger
• 5-6 Peppercorns
• 1/4 tsp Cumin Seeds
• 10-12 Basil Leaves
• 1/2 tsp Coffee Powder
• Coconut sugar to taste

Recipe :

1. In a mortar and pestle, crush peppercorns, dry ginger and cumin seeds.
2. Into a saucepan add in the water, coffee powder, all the crushed ingredients, sweetener and basil leaves.
3. Let it come to a boil and then cover it with a lid and let it simmer for 5 minutes on low flame.
4. Turn off the flame, strain into a cup and consume hot.

Traveling is one of the most exciting things you can do. However, while it is truly an experience worth having, doesn’t mean it doesn’t have its fair share of complications. Language barriers tend to be the most common roadblocks when you’re abroad.

Travel dictionaries and phrasebooks exist for that very reason. But sometimes you don’t really need them. All you might need is a quick and helpful little infographic. Like this one that teaches you how to order coffee in other languages.

A creamy, adult milkshake, using coffee ice cream, milk, chocolate syrup, and Amarula!
Ingredients
3 scoops coffee ice-cream
1/4 cup Amarula (more or less depending on desire)
1 cup milk
chocolate syrup

Instructions
In a blender container, add the ice-cream, milk, and Amarula.
Blend on high for about 2 minutes, or until all is smooth.
Drizzle chocolate syrup inside two glasses.
Pour milkshake into glasses and serve immediately!

Hierdie vinnig aanmekaar gemaakte koek/ tert was so lekker en ek deel dit graag met julle.

Bestanddele
1 PEPERMINT boks koek aangemaak en gebak soos voorgeskryf … sien ek hou van die vinnig kort pad as dit kom by bak en brou.
Haal uit die oond en steek gate in die koek met ‘n vurk.
Bestanddele vir stroop
8 Eetlepels suiker
1 Eetlepel vanielje-essens
1 Koppie water
2 teel. Hoogvol koffie poeier
125 ml Brandewyn of whiskey
Bestanddele vir versiering
1 Blik karamelkondensmelk .. ek verkies die PEPERMINT 1
1 Groot Flake as jy wil
500 ml Room
1 Pakkie butterscotch of caramel kitspoeding

Metode
Stroop :
Kook bestanddele behalwe die brandewyn so 5 min saam tot suiker gesmelt is … voeg brandewyn/ whiskey by en gooi oor warm koek.
Versiering :
Smeer karamelkondensmelk oor warm koek en laat dit baie goed afkoel.
Klits poeding met een koppie melk tot styf.
Klits room tot styf en meng met poeding.
Smeer bo-oor koek. Krummel
Flake oor as jy will.

2 koppie Cremorapoeier
1 blik kondensmelk
1 koppie suurlemoensap
Of na smaak … ek verkies horn aan die suur kant
1,5 teelepel koffie (ek Nescafe gebruik)
Tennisbeskuitjies
sjokolade

Los koffiepoeier op in klein bietjie kookwater.
Meng die Cremora kondensmelk suurlemoensap en koffiemengsel in ‘n bak.
Skep die mengels oor die beskuitjies wat jy uitgepak het in ‘n bak om die kors te vorm.
(ek doop myne gewoonlik in warm water voor ek pak)
Rasper sjokolade oor.
Ek het koekies oor gekrummel.
Laat staan in jou yskas tot goed gestol.

2 koppies meel
1 koppie suiker
Y2 koppie kakao
1 teelepel bakpoeier
Y2 teelepel sout
1 Y2 teelepels koeksoda
Y2 koppie olie
1 Y2 koppies melk
3 eiers
1 teelepel vanielje
Sif droe bestanddele saam, gooi olie en melk by en klits vir 2 minute.
Klits die eiers een vir een by, gooi vanielje by.
Bak vir 35 tot 45 minute teen 180’C.
Sous:
2 koppies suiker
3 koppies water
2 teelepes vanielje
4 eetlepels koffie
Kook vir 5 minute saam.
Sodra koek uit oond kom, maak oral gaatjies met mes.
Gooi kokende stroop oor koek, gebuik al die stroop.
As koek afgekoel is versier met treat en onversoete styfgeklitste room.

Chocolate Coffee Cake
2 cups flour
1 cup sugar
Y2 cup cocoa
1 teaspoon baking powder
Y2 teaspoon salt
1 1/2 teaspoon baking soda
1/2 cup of oil
1 1/2 cups milk
3 eggs
1 teaspoon vanilla
Sift dry ingredients together, add oil and milk and beat for 2 minutes.
Beat the eggs one by one, add vanilla.
Bake for 35 to 45 minutes at 180 ‘ C.
Sauce:
2 cups sugar
3 cups water
2 teaspoons vanilla
4 tablespoons of coffee
Cook for 5 minutes together.
As soon as cake comes out of oven, makes holes everywhere with knife.
Throw boiling syrup over cake, use all the syrup.
If cake is cooled, decorate with treat and unsweetened stiffly beaten cream.