Filter coffee, the karupatti way

By Meera K.

Ingredients

• 2 tbsp palm sugar (karupatti), grated
• 1 cup strong filter decoction
• 1 cup whole milk, boiled
• A pinch of chicory-blend coffee, optional

Method

1. Warm the milk and dissolve the grated palm sugar into it completely.
2. Add the hot decoction in a roughly 1:1 ratio, to taste.
3. Pull the coffee between two tumblers from a height until frothy.
4. Serve at once, while the crown of foam still holds.

Karupatti melts into milk with a caramel note white sugar can’t touch — a little smoke, a little molasses, all of it from the palm.

Grate it fresh rather than spooning granules; it dissolves cleaner and you use less. One rock lasts a fortnight of mornings.