X-Mas Coffee Recipies
Two incredibly delicious Christmas coffee recipes with unexpected pastries
Aromatic and golden or fruity lemon? The choice is yours.
Our coffee recipes for Christmas help take you to far-off lands. The Golden Milk Latte is fragrant and, in keeping with the Christmas spirit, has a shimmery golden hue. It goes with quick-bake golden-coloured ginger sables. The lemon bombardino brings to mind the bombardino or calimero cocktails served in mountain restaurants in the Alps. They are rich and filled with lots of cream. We add aromatic notes of lemon to these recipes. The lime curd-filled cookies round out this flavour explosion.
Preparation is simple: The golden milk consists of 300 ml milk (whole, soy, almond, oat or coconut), 1 tsp turmeric, ½ tsp grated ginger, ¼ tsp cinnamon, ¼ tsp cardamom, 1 tsp coconut oil, 1 pinch of pepper, 1 pinch of nutmeg and 1-2 tsp honey to sweeten. Heat the coconut oil in a saucepan until it melts. Then add the spices and stir. Let cool, then pour into the cold milk.
To prepare the Golden Milk Latte, foam the cold golden milk with the Super- or Autosteam from Schaerer and then add an espresso. Sweeten with a little honey and decorate with a pinch of cinnamon or some grated ginger. The cold golden milk can also be heated and foamed on a hob using a steam nozzle, a household milk frother or a manual milk frother.
Our tips for foaming milk:
- Ice cold milk foams better, delivering better results.
- Do not heat the milk above 65 °C when foaming. Otherwise, it will taste burnt.
- The high protein content is needed to foam milk. That means not every milk substitute is well-suited for foaming.
The secrets of golden milk are found in the active ingredient curcumin. It is contained in the root known as turmeric or Curcuma. Turmeric belongs to the ginger family and tastes mildly spicy and slightly bitter. The basis contains essential oils as well as curcumin. Curcumin has potent anti-inflammatory and antioxidant effects, regulates the digestion of fat and relieves stomach pain, gas, etc.
The spice gives most curry blends their yellow hue.
The World Health Organization recommends a maximum daily dose of 3 g of turmeric powder. Turmeric the plant, its use as a spice and its medicinal effects are described in detail on Wikipedia.
For the golden-coloured ginger sables, prepare the French almond shortcrust pastry a day in advance. This requires 150 g soft butter, 95 g powdered sugar, 30 g finely ground almond powder, 1 large pinch of fleur de sel, a bit of vanilla, golden food colouring, a little ginger powder, 1 large egg (about 60 g) and 250 g flour. Beat the butter vigorously, stir in all the ingredients except the egg and the flour, then add the egg and beat the batter for a few minutes until frothy. Finally, fold in the flour with a wooden spoon or a dough scraper (do not use a mixer). Roll out the dough between 2 sheets of baking paper to about 5 mm and place in the refrigerator overnight.
Cut the desired shape out from the cold dough and place on a baking sheet with baking paper. Preheat the oven to 180 °C, sprinkle the sables with a bit of ginger powder and generously with powdered sugar. Then bake for 10 to 12 minutes. The golden-coloured ginger sables taste best lukewarm. The sables can be stored for a few days in a well-sealed tin.
This espresso has it all. It brings to mind the bombardino cocktail served in the South Tyrolean Alps. We replace the egg liqueur with a creamy limoncello liqueur and add a freshly brewed espresso.
Preparation is very simple. You will need 60 ml of limoncello liqueur (we use Crema di Limoncino from Giulietta LIKÖRE in Lucerne), an espresso and a generous dollop of cream. Pour the liqueur into a heatproof glass. To prevent the espresso from mixing with the liqueur, pour the hot espresso over the back of a spoon. Add a generous dollop of cream and top with lime zest. Done!
For the cookies, you will need 250 g soft butter, 125 g powdered sugar, 2 tsp vanilla sugar, 1 pinch of salt, 1 lightly beaten egg white and 250 g flour.
Mix the softened butter well with a hand mixer, add all the ingredients except the flour and mix until the mixture becomes light in colour. Then mix in the flour. Roll out the dough between 2 sheets of baking paper to 3 mm and chill in the refrigerator overnight. The next morning, preheat the oven to 180 °C, line baking trays with baking paper, cut out equal numbers of cookie bottoms and tops, place on the trays and bake for 6-8 minutes.
Prepare the lime curd the day before as well. Prepare 1 large egg, 45 g sugar, 65 g freshly squeezed lime juice, 12 g vanilla custard powder, zest of 2 limes and 50 g butter. Slowly heat all ingredients except the butter in a water bath, continually stirring, until combined and thickened. Remove the mixture from the heat and stir in the butter. The mixture can now be passed through a sieve to remove the zest, or stored directly in the refrigerator.
As soon as the cookies have cooled, remove the lime curd from the refrigerator, whip vigorously and spread in a thin layer on the pastry bottoms. Put the tops on, dust the cookies with a little lime zest and powdered sugar.
Don’t have any limes? Then simply use lemons or bergamot. Curds can also be purchased in well-stocked grocery stores.
The almond shortbread comes from a basic recipe by Cedric Grolet, Paris, the recipe for the cookies comes from Swissmilk, and for the lime curd, we used a recipe by Nicolas Halewyn, Paris.