Wednesday, July 23, 2008


I love coffee. As a beverage, as a flavor, as an ingredient. I didn't always though. I have very vivid memories of my sister and I recoiling in horror as my parents refilled their insulated travel mug of coffee on long road trips. We would wail on and on about how it made the car stinky. Funny how things change. I can thank my mother - who innocently enough- introduced me to starbuck's frappicinos and then it was all downhill from there. I wouldn't say I'm addicted, but there's nothing quite like savoring a tasty cup of joe or a homemade latte.

That said, the area has increasingly interesting and just plain good coffee.Considering the wealth of Ethiopian cuisine in Our Nation's Capital, you'd think I'd have tried more of it's coffee. Adventures to report on for another post. Speaking of coffee and cuisine though, the recently opened Co Co Sala restaurant on F street really is fabulous. Their menu focuses on 5 different dessert courses featuring two of my very favorite ingredients: chocolate and coffee. While they do have meze style "real food" available, go for the dessets. It's sooo worth it.

Today's article in the Washington Post's Food Section got me waxing on about this topic. They also had a recipie for an espresso spritzer that I'm eager to try out. The recipie was published in the post, but hails originally from Susan Zimmer's "I love Coffee!". I think it's a cookbook I might just need to check out :)

Espresso Spritzer
The Washington Post, July 23, 2008
To sweeten this drink, you can add 1 to 2 ounces each of light cream and chocolate syrup.

1 serving

6 ounces crushed ice
1 cup cold espresso or cold strong coffee
Carbonated mineral water or soda water

Fill a tall, chilled glass with the crushed ice. Pour the espresso or strong, cold coffee over the ice, then fill to the top with the carbonated mineral water or soda water.
Recipe Source:

From "I Love Coffee!" by Susan Zimmer (Andrews McMeel, 2007).

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