قهوة اماراتية بحليب الإبل مع حلوى التوفي بالزعفران

Arabic 10 Mins Prep · 20 Mins Cook

1. Line a baking sheet with baking paper.
2. Roughly chop the pistachios.
3. 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.
4. To make the coffee, bring the remaining 1L of water to a boil in a pot. Add the coffee and simmer for 5 minutes.
5. 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.
6. 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.
7. Pour the coffee into glasses, top with the camel milk foam and serve with the toffee shards.

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