How many brix?

Lately, all that’s been on my mind has been warm drinks. I suppose it could be my practically rotting cold fingers. A bit too far away from the irrigation system. As they’ve always been. There has got to be more than just morning rocketfuel? And my daily cup of joe has been a delightful journey, starting from not, to necessity, to a fateful espresso, to specialty beans, to now. Still a morning brew but perhaps a bit more to find under my cap. I promise, the coffee snobbishness has worn away! Because in any scenario, what else can be as comforting and essential as that muddy brown pool of delight?

White coffee of course! Too quick and simple? That’s how I felt after my first cup. This recipe and name is something I came across from a cookbook called Ducksoup, written by Tom Hill and Claire Lattin, chef and owners of three charming eateries in London. Which I haven’t yet visited, but I’m eager to do so. Especially see their new Picklery.

Without the recipe, just an idea of ingredients, I got to work. Setting the kettle to a boil and a sorting out a favorite mug. (It is funny that my favored mug, a sort of South American high tea inspired cup shaped with clay, is my roommate Ana’s. Ana, we will just have to live together always or figure a good trade!) Fulfilling a spoon least twice with honey (it’s likely I had a sweet tooth and the idea seemed most accurate), a dash of essenced water and finally pouring the already boiling cup of water atop.

The most lovely thing about this particular warm drink and my feeling of a full understanding of the name, is that it has the same body as coffee. That conditioning mouthfeel I think is what sets coffee apart from breakfast tea. I’m almost positive it’s a large part of why we love and feel nourished by coffee so much. Is it a stretch to ask, could that be the same consistency of breast milk? Just a fleeting thought…


what can be cast with porcelain
can also with wet earth
i’ll always choose you
just as i do each meal
what grows in abundance i’ll pick
and on the day we celebrate
i won’t forget the where the gifts came from


In the end, I learned I nearly had Tom Hill and Claire Lattin’s recipe backwards. Being, they add more essenced water than honey. Perhaps their idea for the name White Coffee, is that its strong perfume is as calming as a cup of coffee may be. A bit dry to the tongue, yet nonetheless soothing. A bit embarrassed about my jump to conclusions, I decided I quite very much like my recipe, as much as a mistake as it may have been!

So, in the evenings before our landowner turns on the heat and all ends are covered but my creeping hands, I’ve been charmed to have a drink like this, when I can’t do for caffeine but welcoming something to settle myself in or slick myself off into a slumber. A bears honey filled belly slumber.


remember what it was like to live atop this rock
honey from the bees
valiant roses atwine
slumber with the bears
upon this earthly cold rock


White Coffee

This recipe is inspired from Tom Hill and Claire Lattins cookbook Ducksoup. Theirs being with an opposite ratio of things, (2 tbsp essenced water to 1 tsp honey). And not only that, their recipe calls for orange blossom water but myself having rose. To my surprise, orange won’t be missed until I have that in my pantry too.  I have always wanted to make a perfumed orange blossom brioche cake, a take on Provence’s famed Tropézienne. Perhaps then that cake will be a fine pairing with Mr. Hill and Mrs. Lattins proper White Coffee recipe. 

  • 2 tbsp honey
  • 1 tsp rose water
  • 150 ml hot water, recently boiled from the kettle

Stir all the ingredients together in a favored mug and enjoy.