Gevalia Turkish Coffee Recipes

Steps:

• Pour coffee into heatproof pitcher. Add remaining ingredients; stir until sugar is dissolved.
• Refrigerate several hours or until chilled.
• Serve over ice.

Steps:

• Heat water in Turkish coffee pot on medium-high heat. Add coffee. (Do not stir.) Let stand 1 min. or until grounds are softened; stir.
• Reduce heat to medium-low. When foam starts to rise to surface, stir coffee. When bubbles form around edge of pot, reduce heat to low. (Do not let coffee come to boil. If necessary, lift pot off the heat for a few seconds to reduce the temperature slightly.) Stir coffee. Remove from heat.
• Tap pot gently to settle grounds before serving.

Steps:

• Heat oven to 375°F.
• Beat egg whites in large bowl with mixer on high speed until stiff peaks form. Gradually add sugar, then eggs yolks, mixing well after each addition. Blend in vanilla. Gradually beat in flour on low speed just until blended.
• Pour into 13x9-inch baking dish sprayed with cooking spray.
• Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
• Mix 1 cup cream, milks and coffee concentrate until blended; pour over cake. Refrigerate 3 hours or until chilled.
• Beat remaining cream in small bowl with mixer on high speed until soft peaks form. Gradually beat in 2 Tbsp. maple syrup. Continue beating until stiff peaks form; spread over cake. Drizzle with remaining maple syrup.

Steps:

• Cover base of small Indian coffee filter with perforated cup. Place coffee in cup; use handle to gently press plate into coffee grounds.
• Pour boiling water over plate; top with lid of filter. Let stand 15 min.
• Bring milk just to simmer in saucepan. Remove from heat; beat with whisk until frothy. Add to coffee along with the sugar and cardamom; stir.

Steps:

• Add water to coffee grounds in 2-qt. pitcher; stir well. Cover with plastic wrap.
• Let stand at room temperature 12 hours.
• Line fine-mesh strainer with coffee filter; place over medium bowl. Slowly pour coffee, in small batches, through filter; let stand until all the coffee is strained. Discard filter and grounds.
• Pour strained coffee back into pitcher.
• Refrigerate up to 1 week.
• FOR EACH SERVING:
• Pour 3/4 cup cold brew coffee into tall glass. Add 3/4 cup water; stir. Add ice cubes.