Kaldi’s Ethiopian Mocha Coffee

A few days ago, I received coffee from The East India Company to review. The sample I received was ground for espresso, and I being an espresso addict couldn’t have been more thrilled to rip open the bag to brew some up.

Kaldi’s Mocha Coffee is the sample I received. Hands down, a fantastic roast. Just the aroma alone is enticing. Once my stove top espresso pot finished brewing, I could smell a mouth watering berry scent.

I’m going to have to say that this is one of the best cups of espresso I have ever tasted. Hints of berry, apricot and chocolate envelope your taste buds; yielding a delicious cup of espresso. While I’ve tasted this espresso black, I’ve also had it with a bit of soymilk and made into lattes. It’s an incredible roast that I recommend pairing with chocolate for a heavenly experience.

My love for this coffee is quite excessive considering that I’ve only had the coffee for a few days and have only enough left for 1-2 pots. I highly recommend purchasing this coffee. Any espresso drinker is sure to love this coffee.

Espresso Immersed Saturdays

Saturday mornings were the inspiration for this recipe.

[This french toast is not beautiful. Believe me, I know. It is the price one must pay when one's morning sun has been hidden by rain clouds.]

You know, those mornings saturated with laziness that are spent drowning yourself in endless pots of coffee and delving into newspaper pages, or absurdly lengthy novels in my case. Recipes like this I find make the weekends a tad more relaxed and bit more special. After all, you’re going to need something to help wash down those endless pots of coffee.

Espresso French Toast:

• ¼ cup milk

• 1 egg white

• 1 tsp. cinnamon

• ¼ tsp. pure vanilla extract

• 1 tbsp. instant espresso (though I’m sure you could try using a shot of espresso in place of the instant)

• 1 tbsp. granulated sugar (or use 1-2 tbsp. of coffee syrup and pass on the vanilla)

• 2 slices, stale, sandwich bread (or if you are using a thicker bread, use a ½ cup of milk instead of a ¼.)

Heat a medium sized skillet on medium-high heat. Spray the pan with a non-stick spray

In a shallow bowl, combine milk, egg white, cinnamon, vanilla, espresso and sugar. Stir together with a fork. Dip your bread slices on both sides into the mixture. Place them into your hot skillet. Cook each side for 2-5 minutes. Remove and place on a plate, feel free to slice diagonally for visual appeal.

If you find these are not sweet enough for your likings, you can dust them with powdered sugar, honey, maple syrup, chocolate syrup, vanilla ice cream…(it is the weekend, is it not?) Let your imagination be your guide.

<3CoffeeVanilla