Recipe: Turkish-Style Mocha
Serves 4 to 6 ¾ cup ground dark roast coffee 1 tablespoon ground cardamom 6 cups water 2 cups whole milk or half-and-half
Serves 4 to 6
¾ cup ground dark roast coffee
1 tablespoon ground cardamom
6 cups water
2 cups whole milk or half-and-half
½ cup granulated sugar (see Kitchen Note)
½ cup chocolate syrup
1. Combine coffee and cardamom in a coffee filter. Brew coffee in a coffeemaker with 6 cups water.
2. Meanwhile heat milk or half-and-half, sugar and chocolate syrup in a medium-size saucepan over medium heat. Stir until milk is hot and the sugar has melted. Stir in brewed coffee, pour into cups and serve immediately.
Times Kitchen Note: This version of Turkish coffee is very sweet. You can reduce the sugar to ¼ or 1/3 cup, or according to taste.
From "Hot Chocolate: 50 Heavenly Cups of Comfort" by Fred Thompson
Seattle Times transportation reporter Mike Lindblom describes some of the factors that may have led to the collapse of the I-5 bridge over the Skagit River in Mount Vernon on Thursday, May 23.