Recipes
- Measure out a full coffee cup of water (about 2 1/2 -3 ounces or 75-90 mls) and pour into the briki. If you are making more than one coffee make sure your briki is big enough, you will need space to let the coffee bubble and foam.
- Add 2 teaspoons of coffee and 2 teaspoons of sugar for every 1 coffee cup and stir. This ratio is considered a somewhat
Greek Coffee
Greek Coffee
- Mix double shot with sugar
- Add 2 ice cubes (about 30gr) and either blend or shake. Espresso should become kinda frothier and cold.
- Strain over a glass with 5-6 ice cubes in it
- Froth milk
- Pour frothed milk over the espresso
Link
Freddo Cappucino
Protein Bars - Tastes Better From Scratch
tastesbetterfromscratch.com
Make-Ahead Breakfast Sandwiches Recipe
cooking.nytimes.com
One-Pot Chicken and Rice With Caramelized Lemon Recipe
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Garlic Chicken and Broccoli with Lemon Recipe
cooking.nytimes.com
Coconut Coffee Syrup
Slow Cooker Hoisin Garlic Chicken Recipe
cooking.nytimes.com