If you know me well, you know I like coffee. I'm not an addict-- well, not a serious one anyway-- but I do like my one cup a day. In New York City, especially in the winter, my morning ride is something I like to call the Dirty Chai.
Here's how it works:
1. Make some good, strong french-press coffee.
2. While it's brewing, put about a cup of goat's milk in a pot on the stove. (If goat's milk freaks you out, you can use regular cow's milk, preferably local, and even raw if you can get linked in to the Amish black market... curious? Click here.). I prefer goat's milk because of the goaty tang and richness, as well as its lower lactose content. Mmm(oooo)!
3. Add a few crushed cardamom pods. Two cloves. A few black peppercorns. Half a cinnamon stick. And two healthy tablespoons of grade B maple syrup.*
4. Bring all of the ingredients to a gentle simmer over medium/low heat for at least five minutes. Grab your favorite mug. I like half milk, half coffee in my cup, but choose your blend accordingly. Try it. It's good!
*Grade B maple syrup is great to use in cooking. It has a deeper, richer flavor than Grade A, and because it is cooked down longer during processing, its nutrient content (including calcium and other anti-oxidents) is more concentrated. Maple syrup has a lower glycemic index than refined sugars, which means that it breaks down more slowly in the body, avoiding the spike in bloodsugar that higher GI foods create.