Raktajino
Some time ago, were posted on an English Fanfic List of Star Trek Voyager two recipes for the famous Klingon coffee Raktajino. I would also like you do not deny my experience with the preparation.
In preparing this report, two bat'leth were broken, a Mek'leth is rusted and D'lost thahg. Tark was not injured but 27-Klingon Raktajino baristas committed ritual suicide with their coffee spoons.
First I tried the Klah blend.
To take you: 2 tablespoons grated chocolate
1 / 2 cup dark cocoa
3 / 8 teaspoon cinnamon 1 teaspoon instant coffee
crushed to powder 1 pinch nutmeg
.
Man Mix the ingredients thoroughly, then give 3 teaspoons in a cup and pour on hot, not boiling water.
The brew had a dark brown, almost black color. It was thick and left a nice coffee grounds in the cup - especially in a white cup ... The taste of a an interesting mix of sweet and tart and not unpleasant. When I first read the recipe, I thought the Raktajino would not be sweet enough but in the end I had to admit no extra sugar.
However, I think I've wasted too much dark chocolate. Next time I will pay close attention to compliance with the quantity. Only one point I was not intentionally kept to the recipe: In place of grated instant coffee I used espresso powder.
The second cup I made with hot milk (Organic milk - of course). The milk has brightened the Raktajino much the taste but hardly changed, in my opinion, it tasted just a little sweeter than the mixture with water.
both in water and in the milk mixture to the Raktajino tended to lump formation. This was probably the cocoa powder, unsweetened baking cocoa as I have used. So I had to Raktajino to stir the Klingon way: with determination and without mercy!
Then followed the preparation of the "House of Kasara" blends.
This one takes:
1 1 / 2 cups of coffee lactose Weiser
1 cup sugar 1 / 2 cup unsweetened cocoa
6 tablespoons instant coffee (also available 3 tablespoons)
1 / 2 teaspoon grated Piement
1 / 2 teaspoon cinnamon
The mixture should last for about 14 servings. Here again we take 3 teaspoons per cup and pour on hot, not boiling water.
What you see is more complicated than this recipe Klah blend but the preparation I managed to hack off without too many limbs.
Kasara The blend had a normal cocoa brown color and was, in my opinion not as thick as the Klah blend. There remained no such strong grounds in the cup. The Kasara blend was sweeter than the Klah blend with a certain sharpness due the Piements. Here, too, admit I had no extra sugar, on the contrary, at first I thought the Kasara blend would be too sweet, but that's not.
The second cup I again made with milk and the color of Raktajinos now resembled that of coffee, the taste had changed in my opinion, but not visible.
Although I used the same as in Klah cocoa blend, there was no lump in Kasara blend.
I hope someone finds these comments useful. And now I go and feed the 27-Raktajino baristas at the d Tark remained unhurt.
meal
Olli
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