Turkish coffee is a strong, sometimes spiced coffee served with a little foam served in a demitasse or espresso cup. Meant to be savored slowly, not downed like an espresso shot, Turkish style brewing is an unfiltered stovetop method producing a very flavorful, caffeinated cup. The Internet is full of conflicting (and sometimes complicated) advice on the proper technique. This is our favorite method.

Ingredients (for two servings):

• 2 tablespoons finely ground coffee. Turkish is a grind level you can request when placing your order. If you’re grinding beans at home, you want a finer grind than espresso. The coffee should be a fine powder. Most supermarkets also have grinders with a Turkish setting. A City or French roast works best.

• Cardamom, cinnamon, cloves, or anise. Spices are optional. Add a pinch of whichever ground spice you choose. We add two whole cardamom pods to the pot while brewing.

• 2 teaspoons sugar. Sugar is also optional, and Turkish coffee is delicious with or without it.

• 6 ounces cold water. Cold water lengthens the brewing time, which produces a more flavorful cup.

Method

Brewing Turkish coffee should only take a few minutes. The key is to keep a close eye on your pot the entire time, never letting the coffee fully boil. First, add all the ingredients to a Turkish coffee pot or small saucepan. The coffee will float on the top until it heats up, and then start to sink a little. Stir the mixture a few times and continue to heat until simmering.

When you see the coffee start to rise and foam begins to form at the top, lift the pot off the burner and stir. At this point, you can spoon some foam into your serving cups if you like. Return the pot to burner and continue to heat until the rising/foaming starts again. Remove the pot from the burner. Spoon more foam into your cups. Then pour the remaining coffee slowly to keep some of the sunken grounds in the pot. Allow the cups to sit for a minute so the grounds can settle, and enjoy!

If you would like to try your hand at fortune telling, leave a sip at the bottom, and follow these instructions to divining the future from the grounds!

It’s called an affogato and it’s perfect in its simplicity. All you need is a scoop or two of vanilla gelato and a single shot of freshly brewed espresso. While it’s pretty simple to make (pour the hot espresso over gelato), there are a few tricks to making an affogato great:

1. Don’t skimp on the ingredients. The gelato (or ice cream if you prefer) should be good quality and the espresso fresh. Experiment with different flavors if you like. Caramel is delicious and a flavor with a little texture like chocolate chip would work well too.
2. Make sure your gelato is very cold and scoop generously. Otherwise you will have a delicious bowl of cool soup. Chilling the bowl also helps.
3. Make the espresso immediately before serving. Part of the fun of this dessert is the contrast between textures and temperatures. The espresso should be hot and served in something easy to pour.
4. Optional: serve with a straw, unless you’re dining alone, in which case just put the bowl up to your face and drink all that melted deliciousness at the bottom. Waste nothing.

Remember last New Year’s Eve when you nodded off on the couch at 10 o’clock, one hand in a bag of chips? This recipe is dedicated to you. Hopefully you resolved to party. Chilling the espresso is an important step in this recipe (nobody likes a watery drink) and while the drink is sweet enough without it, simple syrup adds a nice froth on top.

Ingredients

1 1/2 oz vodka
3/4 oz coffee liqueur, homemade or store bought
1/4 oz elderflower liqueur
2 shots espresso, chilled
Generous splash simple syrup

Instructions
Add all ingredients to a shaker with plenty of ice. Shake it hard for a good 10 seconds and strain into a cocktail glass.

Adapted from Food & Wine.

Love our new Peppermint Bark coffee? The candy is fun to make, especially the part when you take out your holiday stress on a bag of mints. Working with melted chocolate can be a little tricky, which is why we like this recipe adapted from Jessica In The Kitchen. The addition of coconut oil helps the chocolate behave nicely. Seizing can be an issue when adding peppermint extract to melted white chocolate, but follow this recipe and you won’t have to find out what that means. Give it as gifts, serve it to guests, eat it all by yourself with a cup of coffee. ‘Tis the season.

Ingredients

8 ounces semi-sweet chocolate chips
8 ounces white chocolate chips
1 teaspoon coconut oil
3/4 teaspoon peppermint extract
1/2 cup Starlight Mints, crushed

Directions

• Line an 8-inch baking dish with foil.
• Microwave the semi-sweet chocolate chips and ¼ teaspoon coconut oil together in a bowl for 1 minute. Remove and stir. The chips should melt with stirring but if not, microwave in 15 second increments until melted. Stir in 1/2 teaspoon peppermint extract into the chocolate and stir again.
• Pour the chocolate mixture into the bottom of the baking dish and spread to cover. Place in the freezer for 15 minutes to set temporarily.
• After 15 minutes have passed, Melt the white chocolate and the  remaining coconut oil for 1 minute in the microwave. Remove and stir. Microwave for another 15 seconds if not melted, then stir again. Stir in the remaining peppermint extract. Remove the baking dish from the freezer and pour the white chocolate mixture over the solidified semi-sweet chocolate in the baking dish.
• Sprinkle with the crushed mints and place in the fridge.
• Break apart into pieces once the bark has set and store in the fridge.
  Store in the refrigerator.