Warm up with unusual international warm drinks like cheesy coffee and honey-and-bacon brandy
Kaffeost: In northern Scandinavia, cups of coffee get enhanced with cheese.
The dried cheese, called juustoleipi (sometimes leipijuusto or just juusto), absorbs the steaming brew, softening without melting, like a rich, moist cheese sponge...
Juustoleipi translates to "cheese bread," which not only refers to its dry and sturdy texture, but also its culinary use as a sort of bread-like vehicle for jam, syrup, and, of course, coffee. To make the cheese, milk-once reindeer milk, now often goat or cow milk-gets curdled, baked, and dried into thin rounds. This process not only allows for the cheese to be preserved for up to a year, but invites special preparations when it is ready to be consumed, one of which is kaffeost.
Hriati: Slovakian winters call for a honey-and-bacon hot brandy cocktail.
...Traditionally served around Christmas, hriati is relatively straightforward to make. Home cooks begin by frying up bacon in a healthy dollop of lard. Once it's crisp, they drizzle in honey, allowing the sweet and salty blend to mingle. Finally, they add a stream of potent fruit brandy to the mix.
Hriati can indeed look a bit unappetizing on first glance. As the cloudy, orangish liquid begins to cool, the fat separates, initially forming glistening droplets on the drink's surface, then a layer of settled fat. But when enjoyed fresh, the fried bacon bobs in the boozy brew, balancing the honeyed liquid with a savory umami pork flavor.
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