This month I decided to take up a new blogger challenge in collaboration with Nespresso to to help launch the new limited edition of Monsoon Malabar coffee with Kumar Mahadevan (Head Chef at Australia's first and only hatted Indian Restaurant, Aki's Indian).
Instead of recreating a traditional Indian dessert I decided to approach the brief by giving a conventional Western dish a slight twist by infusing it with the new Monsoon Malabar Grand Cru. I spent the day in bed reading up on Chef Kumar's recipe book and discovered that the subtle woody, spicy aroma of the coffee would work beautifully with my breakfast waffles.
Not sure that I can go back to eating a normal waffle after trying this recipe out. If you're a tad of a waffle fanatic like myself, you won't want to miss out on this!
Not sure that I can go back to eating a normal waffle after trying this recipe out. If you're a tad of a waffle fanatic like myself, you won't want to miss out on this!
Ingredients:
-1 3/4 cup flour-1/2 cup Monsoon Malabar coffee (cooled to room temperature)-1 cup milk
-1/4 cup cornstarch
-2 tbs. granulated sugar
-1 tbs. baking powder
-1/2 tsp. cinnamon
-1/4 tsp. salt
-1/4 cup vegetable oil
-2 eggs
-1 tsp. vanilla extract
Instructions:
1. Preheat your waffle iron.
2. Whist all of the dry ingredients together in a large bowl.
3. Whisk in the wet ingredients. Mix all until smooth.
4. Pour 1/2 cup of batter onto the hot waffle iron.
5. Cook until light and fluffy and ready to eat!
1 comment:
this is the delicious food for breakfast, this is must eat.
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