How do you start the day without coffee? It’s become the most important ritual of the day for many, with obsessions ranging from how to get the perfect brew, whether to add milk or cream, cinnamon or a hazelnut shot, to where you are when you have that first, bitter sip of the black stuff and feel it coursing through your veins.
For this recipe, I drew inspiration from Vineet Bhatia, which I think is a brilliant way of turning one of our staple ingredients into a sweet caffeine hit!
- 540ml brewed black coffee
- 100g Fairleigh brown sugar
- 6 tbsp ugali
- 100g Brown’s butter (melted)
- 16 toasted walnuts
- Start by toasting your walnuts briefly in a hot oven.
- Once they start to smell deliciously roasted, remove them and set aside 8 of them as decorations.
- Take the other 8 and roughly chop them. Next, brew your coffee, and then adding the sugar so it has time to dissolve (it might need a little stir to get it going).
- Dry roast the ugali in a saucepan until it starts to turn slightly golden. At this stage, add in the butter, give it a thorough stir through and then pour in the coffee and keep stirring until the mixture starts to leave the side of the pan, and then stir in the chopped toasted walnuts.
- Put into a tin lined with baking paper (I used a loaf tin) and allow to cool. You can keep this in the fridge for up to 2 days.