Ingredients
- SpinneysFOOD pistachios 3 tbsp
- SpinneysFOOD fine grain white sugar 240g
- SpinneysFOOD bottled drinking water 1.06L
- Saffron 1/4 tsp
- SpinneysFOOD Arabic coffee with cardamom light roast 2 tbsp
- Ground cardamom 2 tbsp
- Camel milk 250ml
Nutrition (Per serving)
- Calories 199
- Fat 3g
- Saturates 1g
- Protein 2g
- Carbs 43g
- Sugars 40g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Emirati coffee with camel milk foam and saffron toffee shards
Arabic 10 Mins Prep · 20 Mins Cook
- Line a baking sheet with baking paper.
- Roughly chop the pistachios.
- To make the toffee shards, place the sugar, 4 tbsp of water and a pinch of saffron in a saucepan and stir over a low heat until the sugar has dissolved. Bring to a boil and simmer until the sugar starts caramelising. Cook until the caramel turns a rich golden brown. Working quickly, spoon rounds of toffee onto the baking sheet and immediately sprinkle with the pistachios. Allow to set completely.
- To make the coffee, bring the remaining 1L of water to a boil in a pot. Add the coffee and simmer for 5 minutes.
- Add the ground cardamom and a pinch of saffron to a coffee pot and pour the coffee grounds in. Allow to sit for 5-10 minutes for the grounds to settle.
- Place the camel milk in a small saucepan and heat until just below boiling point (don’t boil it). Decant into a large jar with a lid. Close the lid tightly and shake the jar well until the milk becomes foamy.
- Pour the coffee into glasses, top with the camel milk foam and serve with the toffee shards.