So you get it now. I'm a black coffee girl. I like O'hori's beans. And I make a good cup that is almost never messed with in any way. Except this morning, I was thinking about the Dark Molasses Gingerbread Cake from Edna Lewis and Scott Peacock. It's pungent and dark and haunts you with its full flavor. Guess who else loves it? My dad and my grandmother, also fans of molasses. The cake begs for a cup of coffee to go with it.
And so on this cold and quiet February morning, when half of my cooking supplies are already packed up and the rest are on borrowed time, making that gingerbread isn't an option. Here's the next best thing:
- 1 mugful of coffee
- 2 teaspoons (or more) of molasses
- Stir and enjoy
Yep, it's coffee that's been "messed with." But it tastes so good I don't even think my dad or grandma would mind. In fact, I might make it for them next time I'm home.