Today is the World’s Biggest Coffee Morning, Macmillan’s biggest fundraising event for people facing cancer.
It’s a great cause and one we here at SK certainly support.
There may not be anything more quintessentially British than a cup of tea, but you still can’t beat a damn fine cup of coffee (credit: Agent Cooper, Twin Peaks, 1991, not the utterly weird return in 2017!).
Like us, you no doubt have a coffee machine at home, whether it’s one with the capsules that do the work for you, or one that involves a lot of grinding (and patience!), but is it just us, or does it never taste the same as when you buy it from a Starbucks, Costa, Café Nero etc?
Granted, we are not trained baristas, so that may be the issue and there’s definitely a skill involved, so perhaps it’s best to leave it to the professionals.
We would imagine most of the coffee being brewed today will be of the instant variety but that’s just fine with us because instant coffee has come a long way over the years.
As well as lots of coffee, there will no doubt be plenty of cakes and biscuits eaten today, so we will end this blog by wishing everyone a great coffee morning (and let’s hope it’s a record breaking year for Macmillan) and sharing this lovely recipe for coffee and walnut muffins.
PS: Believe it or not Coca Cola have just launched a coffee-flavoured coke in Australia. We are not sure about that one!!!
1 tbsp instant coffee
½ cup hot water
½ cup milk
1 beaten egg
½ cup oil
1.5 cups flour
3 tsp baking powder
½ cup sugar
1 tsp salt
½ cup chopped walnuts
1. Dissolve the coffee in hot water and add the milk, beaten egg and oil.
2. Stir in the flour, baking powder, salt and sugar and then add the nuts.
3. Mix gently to moisten and then spoon into a greased muffin tin and bake at 375 degrees for 15-20 minutes.
4. Melt a little bit of chocolate if you wish and pour on top of the muffins.