(cheerful music)
- Greetings, my beautiful lovelies.
It's Emmy, and welcome back.
Today's video is sponsored by Gevalia,
coffee that helps to awaken
what's brewing inside.
Now, I love me a cup of coffee.
Every morning I have my
little coffee ritual.
I love cupping my little mug,
and thinking about what I'm
gonna be doing for the day.
It's a great way for me
to think introspectively,
and also just to savor
my hot cup of coffee.
Love that time,
and I love it when inspiration strikes.
So the other day, while
I was having my coffee,
I was just thinking,
how many other ways are
there to have coffee
besides just black, which
I have every morning?
And so, because as you know, I
am so driven by my curiosity,
I went and started researching this.
And there are so many wonderful
international ways to have coffee.
So many ways I have never
heard of, and never explored.
So today, with the help of Gevalia,
I'm going to awaken what's brewing inside,
and explore three international
recipes for coffee,
none of which I have tried.
But I am so excited about this,
because first we're gonna start
with my little home state of Rhode Island.
Technically I'm not from Rhode Island,
I actually grew up in California,
but I've lived here long
enough where I feel like
I'm a bit of a little Rhodie.
But, I know you Rhode Islanders will say
I'm not technically a Rhode
Islander, but that's fine.
Well, this would probably
also be a case in point,
because I have never had a coffee cab.
Coffee cab, coffee cabinet.
What is a coffee cabinet?
So coffee cabinet is a
classic Rhode Island treat,
that's essentially a milkshake
that's made with coffee,
syrup, ice cream and milk.
It's all blended together
in a beautiful milkshake style, consumed,
and I am imagining it's going
to be absolutely delicious.
You can find it locally,
everywhere, every little diner,
every little place you
can get a coffee cab.
You can also get a coffee milk.
And it's typically made with
a ubiquitous coffee syrup
that you can find all over Rhode Island.
But anywhere else, it is
pretty difficult to find.
So I'm gonna show you how
to make a homemade version,
and then we're gonna make
ourselves a coffee cab.
I can't wait.
On hot days like this, it
sounds absolutely perfect.
Gevalia's beans are slow
roasted and snap cooled
to release aroma and flavor.
So I took eight tablespoons of
Gevalia's house blend coffee,
and I poured over one and a
half cups of boiling water.
I let that brew for a few
minutes, press the grounds,
and then added that to a saucepan
along with one cup of sugar.
We're gonna bring this up to a boil,
and then reduce it to a simmer,
and allow it to simmer for 15 minutes.
You want to stir it in between
because this has a lot of sugar in it.
We don't want to burn it.
So after 15 minutes, the
mixture will have thickened,
and then we're gonna
add a quarter teaspoon
of vanilla extract.
Now cool this off to room temperature,
and then place it in the refrigerator
to allow it to cool completely.
So that's it.
Our coffee syrup is completed.
Take some vanilla ice cream.
It's probably about a cup of ice cream.
To that, we're gonna add
a generous drizzle of our coffee syrup.
That's two heaping
tablespoons of coffee syrup.
And now I'm gonna add some
milk, and use your discretion.
If you like a milkshake
thicker, then add less milk.
If you like it a little
bit runnier, add more milk.
I like it sort of in between,
so, I'm gonna add a splash
and see where that goes.
Make sure your lid's on completely,
because last time, I made the
mistake of not doing that.
All right, here we go.
(blender whirs)
All right, let's buzz this up.
(blender whirring continues)
All right, pour it in.
(cheerful music)
All righty, my beautiful lovelies,
my first taste of a coffee cabinet.
Here we go, cheers.
Ohh, (sips).
So, so good!
Mmmm, it's drinkable coffee
ice cream, it's so delicious.
The coffee flavor is strong and bright.
It tastes true.
It's sweet and creamy and icy cold.
Perfect for this hot muggy summer day.
Oh my gosh!
As far as the etymology
of a coffee cabinet,
some people believe that the milkshake
was originally made in something
that was like a cabinet.
So it was called a coffee cabinet.
I have used store-bought coffee syrup
to make coffee milk before.
And to me, this is infinitely better.
The coffee flavor is so much more intense,
and prominent, and forward,
and just so scrum-didily-umptious.
So now that I've had my dessert,
let's head over to Senegal
to have a Cafe Touba.
Now a Cafe Touba is named after Touba,
a city in Senegal.
In Arabic it means happiness.
And I decided to make this coffee
because it contains an
ingredient I've never heard of.
And the ingredient goes by many names.
In Wolof it's called jar.
It's also known as selene
peppercorns or grains of paradise.
What a beautiful name.
So essentially, Cafe
Touba is a spiced coffee.
So the first thing we're going to do
is prepare our grains of
paradise by toasting them.
So on a hot griddle, we're going to toast
one heaping teaspoon of grains
of paradise, and two cloves.
So gently toast the spices
until you begin to smell the aroma.
We're gonna grind them up
in my mortar and pestle.
Add them to here.
Gently grind them up.
I wish you could smell
this combination of spice.
It smells lemony,
(inhales) kind of nutmeggy,
and the clove just smells autumnal.
Smells fantastic.
Okay, we're gonna grind this up.
Two heaping scoops of coffee
along with my ground grains
of paradise, and clove.
(inhales) smells amazing already.
(water pouring)
(coffee pouring)
All righty, my first taste of Cafe Touba.
Here we go, cheers.
(Emmy sips coffee)
Wow, oh my gosh, that's lovely.
Mmmm.
The grains of paradise have a
beautiful lemony, cardamomy,
almost a lemongrassy flavor
to them, very citrusy.
Which pairs really nicely
with the slight acidity of the coffee.
So great (sips).
The clove adds some warmth and some spice
that's familiar, yet not.
It's just enough in there
to kind of spice things up
without overpowering the coffee.
You definitely still taste the coffee.
It's just enhanced with this bit of spice.
So, so nice.
Now for my final coffee, we're
gonna head over to Korea,
where this coffee was served in a dabang,
or a coffee tea house.
So a dabang's a little bit different
than a coffee house that you
would find here in the states.
It's a place that you would
hang out, and kind of linger,
and stay, while enjoying
your coffee or your tea.
Now, the coffee I'm gonna be making
is called a morning coffee,
and it was considered
more of an energy drink
because it contains an egg yolk.
Not only an egg yolk, but a
pinch of salt, a pine nut,
and a little bit of sesame oil.
Sounds absolutely fascinating.
I'm so intrigued, and I have
to know what it tastes like.
Two spoons of coffee.
(upbeat music)
While the coffee is brewing,
let's go ahead and separate our egg yolk.
Gently scoop the egg yolk out of there.
Beautiful.
Have you ever had pine nuts before?
I absolutely love these.
I used to have a pet mouse
when I was in college.
His name was Ralph and he
loved pine nuts (chuckles).
They're so good.
They have a slight
resonance flavor to them
and they're very sweet and rich.
The flavor reminds me a
little bit of macadamia nuts.
So I think what I'm going to
do is put everything on my egg,
and then we'll just slip
the egg into the hot coffee.
Just a little sprinkling of salt,
a couple drops of sesame
oil, and a few pine nuts.
And then to our coffee,
we're gonna add our egg yolk.
And there is the beautiful yolk!
Isn't it gorgeous?
(Emmy laughs)
Now I read, sometimes people
enjoy just the coffee alone,
and then have the egg yolk at the end,
and others would blend it in.
So let's just give it a sip
with the egg separate first,
and then give it a blend.
All righty, here we go, cheers.
(Emmy sips coffee)
Huh, interesting.
I thought the sesame oil
would overpower the coffee,
but it doesn't, it just adds
a little bit of nuttiness.
Now, Sesame oil has a very strong,
almost kind of hoppy
resonance smell to it.
And it's not that
present, I'm so surprised.
It goes well with the
coffee, surprisingly.
And I find that the
bitterness of the coffee
is toned down just a little bit.
Let's go ahead and work
the egg into there.
It's almost like I add creamer to that.
All righty, let's give that taste.
Here we go.
(Emmy sips coffee)
(Emmy laughs)
The egg yolk definitely changes
the viscosity of the coffee,
definitely makes it thicker.
And morning coffee is
definitely an appropriate name
for this coffee
because it tastes a little
bit like breakfast (laughs).
All righty, my beautiful
lovelies there, you have it.
Three international ways to have coffee.
Thank you so much for watching.
And big thanks to Gevalia
for sponsoring this video.
Find Gevalia at your local supermarket
to awaken whatever is brewing inside.
Thanks again for watching.
I hope you guys enjoyed that one.
I hope you guys learned something.
Please share this video with your friends.
Follow me on social
media, like this video,
subscribe, and I shall
see you in the next one.
Tootaloo.
Take care.
Bye!
(upbeat music)
♪ Da-da-la-ta-da-da-la ♪
