|
Exclusive Recipe
!["\"\\"Xamaica\\"\""]("\"\\"http://ih.constantcontact.com/fs013/1102486477397/img/40.jpg?a=1102676774580\\"\"") Try something special for those lazy late summer evenings, unwind with a delightful drink, the Xamaica coffee, using the champagne of coffees from the Blue Mountains of Jamaica.
Ingredients and Preparation:
1. Coconut Whipped Cream - 200ml thick coconut milk, 200ml double cream & 50ml condensed milk - whip it all together to form a thick, foamy blend with a consistency similar to custard.
2. JABLUM Coffee - grind the beans and place in paper filter, add to a cafetiere or percolator and pour boiling hot water, Filter the JABLUM with one heaped dessert spoon full of ground coffee per serving.
To make the Xamaica:
Pour a good shot of good quality rum (such as Appleton VX) into a suitable glass and add one teaspoon of muscovado or demerara sugar. Stir until the sugar dissolves. Pour the JABLUM coffee into the glass up to 3cms from the rim. Pour the whipped coconut cream over the back of a teaspoon to float on top of the coffee to the rim and garnish with coffee beans and a light dusting of cocoa.
The 'Xamaica' is named after the original name given to Jamaica by the Arawaks (Tainos from South America) who were the first inhabitants and called the land Xamayca, meaning "a land of wood and water".
Recipe courtesy of Matt White at Mahoe Café Bar, London.
|
