Pumpkin Bread French Toast, Cream Cheese and Filter Coffee

Ingredients

• 960 ml whole milk (equivalent to 4 cups)
• 240 ml heavy cream (equivalent to 1 cup)
• 3 tbsp lemon juice (freshly squeezed)
• 0.5 tsp salt

Instructions

1. 1

   In a heavy-bottomed pot, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally to prevent scorching, until it reaches 185°F (85°C). If you don't have a thermometer, heat until it's steaming and small bubbles form around the edges, but do not let it come to a rolling boil. This should take about 10-12 minutes.

2. 2

   Remove the pot from the heat and gently stir in the lemon juice. You will see the mixture begin to curdle almost immediately. Stop stirring and let the pot sit undisturbed for 10 minutes to allow the curds to fully separate from the whey.

3. 3

   Line a colander with a few layers of cheesecloth or a clean nut milk bag and place it over a large bowl. Carefully pour the curdled milk mixture into the cheesecloth to strain. Let the whey drain for at least 30 minutes. For a thicker, block-style cream cheese, gather the corners of the cheesecloth, tie it up, and let it hang to drain for 1-2 hours.

4. 4

   Transfer the thick curds from the cheesecloth to a food processor. Add the salt and blend on high for 2-3 minutes, scraping down the sides as needed, until the cheese is completely smooth and creamy.

5. 5

   Transfer the finished cream cheese to an airtight container. Refrigerate for at least 1 hour to allow it to firm up and the flavors to meld. It will thicken considerably as it chills.

Ingredients

• 8 tbsp Filter Coffee Powder (A blend with 15-20% chicory is recommended for authentic taste)
• 250 ml Water (For brewing the decoction)
• 750 ml Full-Fat Milk (Provides a rich and creamy texture)
• 6 tsp Sugar (Adjust to personal preference)

Instructions

1. 1

   Prepare the Coffee Filter

   • Assemble the two chambers of the South Indian coffee filter, placing the perforated upper chamber on top of the lower collection chamber.
   • Add 8 tablespoons of filter coffee powder into the upper chamber, distributing it evenly.
   • Gently press the powder down using the provided tamper disc. The pressure should be firm but not overly compact.
   • Place the tamper disc on top of the coffee grounds.
2. 2

   Brew the Decoction

   • Bring 250 ml of water to a full, rolling boil in a kettle or pot.
   • Carefully and slowly pour the boiling water over the tamper disc, filling the upper chamber.
   • Cover the filter with its lid and set it aside. Allow the coffee decoction to slowly drip into the lower chamber, which typically takes 10-15 minutes.
3. 3

   Heat and Prepare the Milk

   • While the decoction is brewing, pour 750 ml of milk into a saucepan.
   • Heat the milk over medium heat until it is steaming hot and just beginning to rise, but do not let it boil over. This should take about 5-7 minutes.
4. 4

   Combine, Froth, and Serve

   • Once the decoction has fully collected, pour about 60 ml (1/4 cup) into each of the 4 serving tumblers.
   • Add 1.5 teaspoons of sugar to each tumbler, or adjust to your desired sweetness.
   • Pour the hot milk into each tumbler over the decoction and sugar.
   • To create the signature froth, pour the coffee back and forth between the tumbler and a 'davara' (a wide steel bowl) from a height of about one foot. This process is called 'pulling'. Repeat 3-4 times until a thick, creamy froth forms on top.
   • Serve immediately while hot and frothy.