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Big Easy smooth, like mellow jazz. This deceptively simple drink is from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Use a drip coffee pot.
- Pour 2 tablespoons boiling water over coffee grounds; wait about 5 minutes and continue, never adding more water until the grounds have ceased to puff or bubble.
- Serve coffee very hot, but never allow it to boil.
- Weaken coffee by adding hot milk.