Bosnian Iced Coffee. See that gravel up in that glass? That's part of the deal and it is good. In fact, I think I have finally found a rival for my Starbuck's addiction. That's saying a lot, because I am that person who will spend an entire Saturday trying to emulate a Starbuck's recipe in my kitchen. I have the blog writers at Scarlet Lillies to thank. I'm not going to be dishonest...if I find a coffee recipe that might represent the country (and by "might" I know I am being flexible) I am visiting...then the coffee recipe has a 90% chance of winning over an actual dessert, like Bosnian Poached Apples, or other bakery item recipe. I love coffee that much.
I think because the coffee is so super-finely ground, and then brewed over the fire for a good 20 minutes, the flavor rivals a good espresso that could be added to an iced coffee.
Look at that gravel brewing:
I let this chill in the fridge overnight so I could enjoy the concoction the following morning. (Plus, if you're going to make an iced coffee, the coffee does need to chill.)
Here it is chilled. I ended up with about half a cup of chilled coffee. Next time I will double the recipe.
The chilled milk right before I try to froth it.
Now coffee has been merged into the frothy milk.
I added a drizzle of chocolate for good measure