Coffee liqueur
Tea masala
- 2 CUPS ALCOHOL (95°)
- 300 GRAM SUGAR
- 150 GRAM COFFEE BEANS
- 20 GRAM GINGER POWDER
- 10 GRAM CINNAMON POWDER
- 10 GRAM CLOVES
- 10 CARDAMOM PODS, use inside seeds
- 10 GRAM MILLED PEPPER
Put the coffee into a bottle with the rum. Leave this bottle for 2 weeks in a dark place, shake on a daily base. After two weeks, strain the fluid. Dissolve the sugar in 1 1/2 cup of boiling water. Allow this to cool down and mix it with the alcohol. If the alcohol is not clear enough, you can filter it by using a coffee filter and 4 crumbled tablets of Norit. Keep filtering and changing the coffee filters until the fluid is completely clear.
This is a Cape Verdian recipe. 5 July is Independence Day in Cape Verde. Click on culinary calendar for more links between cooking and worldwide history and celebration.
Roast the spices for a couple of minutes and grind them. Store airtight in a cool dark place. Add half a teaspoon to the tea leaves when preparing the tea. Kenyans usually also sweeten the tea.
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