NOT your mother's 'Chukku kaapi' (Flames optional!)

(Entering this recipe for Monica Bhide's spicy cocktail contest..Hey if you try, you might... if you don't you won't!!)

If there is anything that could possibly earn me the wrath of the angels, enough to flambe the top of my head, this recipe would be it.
The inspiration came from out of all things... a ginger spiked coffee that is part of the standard prescribed diet for new moms in many South Indian communities. Ginger being a natural digestive aid, is prescribed for its healing powers during the first 40 days of recovery after delivery! (I've probably disgusted half the men reading this by now!).
Personally speaking, there is little to compare over a warm mug of this freshly prepared spiced coffee (called 'Chukku kaapi' (chukku: dried ginger, kaapi : coffee in Tamil) in the early hours of the day, especially when prepared with care by a loving mom! The beverage is sweetened with honey or jaggery, never refined sugar.

Back to the fun stuff...
This creamy cool & fiery cocktail is created using fresh ginger root extract, Kamora Coffee Liquer, Van Gogh double espresso vodka, espresso coffee (I used a traditional South Indian Filter drip to get a concentrated brew, which explains the 2 chambered steel appliance in the picture) & milk.
I gave up trying to get an picture with the flames, the pink birthday candle I used to light the 100 proof vodka wouldn't exactly cooperate! The drink tastes AWESOME the instant the double espresso is added, although the flames add a carmelization to the sprinkled sugar.
The mocktail non-alcoholic version of this is coming up, give me a day or two to post it. -N.

Serves 2

30 milliliters Kahlua or Kamora coffee liquer
30 milliliters Canton domain de pays Ginger liqueur
30 milliliters Van gogh double espresso vodka
1.5 tablespoons Freshly squeezed Ginger extract
1/4 cup whole milk plus some extra for frothing
Freshly brewed espresso as required

Optional:
1/2 teaspoon brown sugar
2 tablespoons 100 proof clear flavorless vodka (optional)

To make ginger extract, grate a 2 inch piece of fresh ginger root, preferably using a ginger grater or the fine side of the box grater.
Squeeze out the extract & allow to settle for about 5 minutes. Decant the liquid, discarding the white residue settled at the bottom.
Combine the ginger extract, Kamora, part of the ginger liqueur and milk .
Add espresso as per your preference. Taste to see if the sweetness is adequate. If not adjust using the remaining ginger liqueur. Allow to chill.
If the mix is not alcoholic enough for your personal taste, add a shot of double espresso vodka prior to serving. Pour into mini martini glasses.

Optional
Pour the 100 proof vodka (only if flaming the drink) into a metal coffee scoop (with a long handle) & keep ready.
Using a frother, whip the remaining milk. .
Spoon the froth over the cocktail (the froth will begin dissipating almost immediately due to the alcohol content) and immediately sprinkle the sugar.
Light the 100 proof alcohol & immediately pour over the froth.
The cocktail is ready to serve once the flames have extinguished.

Unusual Ingredients - Unripe Blueberry Achar

T'was just another Summer afternoon, The kids were home for the summer holidays, getting bored, there's only so much summer reading you can force them to do, and the Indian mommy in me could no longer caution them against going out in the afternoon (I've solemnly refused to use that horrid excuse of 'You'll get a dark tan if you stay out in the mid day sun'), and so we decided to head out to Terhune orchards for the blueberry picking. The kids never say no to outings to the orchard, they LOVE the trip there, the cute yellow dogs and the cats, the chocolate crinkle and Snickerdoodle cookies, and they positively trip over grabbing buckets and heading joyfully towards the berry bushes... ... And there it ends, the younger one loses herself in her delightful imaginary worlds where she probably thinks she's hacking her way through virgin Amazon jungle, sighing at every branch that brushes against her legs, picks 2 or 3 berries as if they were a new as

Sputtering back....

I seriously feel like this scene from the movie 3 idiots .. remember this one? The way I kept racking up drafts and eventually stopped doing that as well. Lulled into complacence by the quick high from Instagram posts. Recipe measurements hastily scribbled into a Moleskine notebook faithfully depending upon my moods. The truth is that I keep over thinking the backstories needed to make the post more interesting while in reality the truth is that ideas and inspirations just occur spontaneously (like little itches , sneezes or twitches) whenever the opportunity happens to strike. Some really cool ideas that scare the beejeezus out of me and yet prove to be utterly delightful and simple in the end. Others, that seem so trivial that I feel it wouldn't be worth crowing about -- even if there are enough other recipes in that genre that get so much publicity simply because the author happens to have the right marketing knack. So in the past 4 years that I've been

Product Review: Ninja Mega Kitchen system and a recipe for Masala Dosa

One of the biggest reasons for attending conferences is the priceless experience of meeting fellow bloggers and get an invaluable exposure to all things culinary. This includes vendors with new products to savor and get inspiration from. I had no complaints about whatever appliances I had for making traditional Dosa (Traditional South Indian rice & lentil crepes) batter, a sturdy tabletop stone grinder that you could add the Urad dal, turn the timer on , and 30 minutes later, come back to a container full of fluffy, batter with the consistency of whipped egg whites. The The cons of this is the cleaning up, of the various parts, the roller, the grinding bin, the multiple trays on which the rollers need to be placed while transferring the rice & lentil batter, the invariable drips of thick batter on the counter.... you get the point, It takes quite a bit of time. I was pleasantly surprised when the appliance company, Ninja asked me if I'd like to try any of their

Sanctified SpacesMarch 25, 2011 at 12:05 AM
I just saw the article by Shonaly on paper.Really enjoyed reading the same.One unique blog,love your twist on traditon.Congrats.
radhaMarch 25, 2011 at 5:53 AM
Saw the article in The Hindu. Found it interesting enough to hop over here. Shall browse through. Like the twist!
Veggie BellySeptember 9, 2011 at 9:17 AM
i cant believe you spiked good old chukku kapi!! lol! brilliant!
PanfusineSeptember 9, 2011 at 3:45 PM
@ veggie Belly: yep! (& blindly posted this a day before Shonaly Muthalaly covered panfusine in the Chennai edition of the Hindu.. (needless to say, it went underground for the week before it surfaced up again!)

Panfusine

Search This Blog