I am a very good luxuriater. Especially in the mornings.
Try as I might, I tend to appreciate the act of laying in bed, doing nothing, while trying to wake up over a cup of coffee over any other AM activity (aside from sleeping, of course). Life has gotten in the way of my morning walk routine but Josh and I have slipped another into it’s place (#winning).
We have a ridiculous number of coffee makers — auto drip, pour over, French press, Vietnamese. In a few short months we’ll cash in on a cold brew. We shall be lousy with java and I couldn’t be happier (or better caffeinated).
Each morning when the alarm goes off and the synthetic birds begin to chirp, whichever of us is on the outside of the bed (we haven’t claimed sides) gets up and makes a couple small cups of brew. The mornings when we really don’t need to rush, we prepare some Vietnamese egg coffee — a beverage way better than our American minds anticipate it to be.
To make it yourself:
- Brew 4-5 oz dark, strong coffee — preferably via a Vietnamese coffee press but any dark roast will suffice. To lessen the potency, use a dollop of sweetened condensed milk.
- In a small bowl, separate 2 egg yolks (discard the whites or use them for breakfast), 1 tsp vanilla extract, 1 Tbs sweetened condensed milk. If the weekend, include half an ounce of kaluah or Bailey’s.
- Whip the egg mix with an electric mixer/whisk for 2-3 minutes, or until custard becomes stiff
- Pour atop coffee
- Sprinkle with cinnamon and nutmeg
For reals, try it. You won’t regret a single sip.
They say appreciating small pleasures is the key to happiness. Coffee in bed with My Favorite Person never fails to help me RELISH in the life I have. Even during work turmoil or personal strife, these beginnings have me counting gratitdes for a life so wonderful I’d never had believed it would be mine.