Right next to The Duckhouse on Bellaire Blvd. is a new beverage destination. They have a machine that strips and extracts juice from sugarcane, for making all types of beverages, as you'll see from their extensive menu.
We loved Mia and are looking forward to going back soon.
Sugarcane juice. In Mexico, India and other parts of the world, the juice extracted is boiled down, water evaporated, resulting in the first, most raw sugar. Called "gur" in Hindi and "piloncillo" in Mexico and Hispanic countries, it contributes a delightful flavor as it sweetens the beverage. Example, the well known cafe de olla in Mexico, with coffee, cinnamon and piloncillo. I have a trick for cafe de olla. The normal method is to simmer coffee grounds in boiling water with a stick of Sri Lankan, aka Mexican, cinnamon and piloncillo to taste. That, however, results in a very bitter coffee. So I extract my specialty coffees with a Kalita, Chemex, or V60, sweeten to taste and then add two drops of cinnamon oil, like one can find at Michael's Hobby Shop in the cake decorating section. That preserves the flavor profile of the coffee.
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