If your family’s from the Midwest (especially Wisconsin or Minnesota, both of which have a significant Scandinavian-rooted population), you might remember your grandma boiling up big, big batches of what she called Scandinavian coffee (or perhaps Norwegian or Swedish coffee, if she wanted to get specific). If she was making it for a church get-together, she might have called it church basement coffee and brought along one of these heavenly potluck dishes.
But what was that secret-ingredient coffee that Gran made? If you peeked in the percolator, you might have seen it.
The secret ingredient in Scandinavian coffee
Eggs!
They are what make Scandinavian coffee the richly-flavored, amber-hued, perfectly-balanced perfect brew that it is. Or more specifically, a raw egg—shell and all—which you crack over and mix it into your coffee grounds to form a thick slurry, which you then boil for three minutes in a pot of water (we’ll get to the how-to just below).
Why?
Not everyone knows this, but eggs have a seemingly magical power to “clarify” liquids from broth to wine to…yes, coffee. As the liquid is heated, the egg coagulates, drawing impurities out of the liquid and into itself. In the case of coffee, those impurities include substances that can cause coffee to taste bitter or burnt. Ultimately, the impurities also include the grounds, themselves. In other words, the egg acts as an “ick” magnet, filtering your coffee without the need for a paper or mesh filter (yay!). After a mere three minutes, the egg and grounds have formed a unified lump that you can easily strain as you pour yourself a cup.
Here’s how to make Scandinavian coffee
What you’ll need
- 3 tablespoons ground coffee (try Taste of Home’s brand-new coffee line)
- 1 egg, including the shell
- 4 cups plus 3 tablespoons of water
What to do:
- Set three cups of water to boil in a pot. Set aside one cup of cold water.
- In a small bowl, combine coffee grounds, egg (crush the shell as you mix it up), and the remaining 3 tablespoons of water. This is your slurry.
- When the water is boiling, add the slurry to the water and set a timer for three minutes.
- When the timer goes off, remove the pot from the heat source and pour in the cold water.
- Strain into a pitcher (you’ll leave behind a large clump of egg and grounds) and serve
A word about salmonella
Raw eggs are perhaps the most common source of salmonella food poisoning. Scandinavian coffee eliminates that risk by boiling the eggs for three minutes, meaning they are fully cooked and you can drink with confidence.
Try these coffee cake recipes with that delectable coffee
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Island Breezes Coffee Cake
With the island flavors, this simple pull-apart bread is perfect for a spring brunch or a snowy day...anytime you want to get away! —Debra Goforth, Newport, Tennessee Psst: Try these recipes alongside java from Taste of Home's brand-new coffee line. Get your free sample here!
Maple Twist Coffee Cake
If you like maple flavor, you will love this recipe. It is so pretty with all the twists and is always a hit at bake sales I have brought it too.—Deanna Richter, Elmore, Minnesota
Raspberry Crumble Coffee Cake
Don't be "intimidated" by the recipe directions for this coffee cake—it really isn't difficult to make. Try it sometime as a nice brunch item. Don't limit it to that, though...it's also a delicious dessert.
Orange Pull-Apart Coffee Ring
This coffee ring is an old family recipe that's long been a hit with anyone who's tried it. The yeast bread is a great Sunday treat - or the perfect way to kick off your holiday celebration.
Swedish Cream Apple Rings
My mother made this classic coffee cake for every important holiday... Thanksgiving, Christmas and Easter. Now, I carry on the tradition. As I make them, I remember my mom, who was a lot like this recipe: soft and tasteful but full of surprises. The overnight rise let's you make the dough in advance so your morning won't be hectic.—Heather Hood, Hillsboro, Oregon
Cranberry Banana Coffee Cake
I make this moist cake for Christmas morning every year. It tastes like banana bread but has a sweet golden topping with a nutty crunch. —Gloria Friesen, Casper, Wyoming
German Chocolate Ring
This recipe is modeled after German sweet chocolate cake, which is my favorite, so it's no wonder I enjoy making and eating this sweet-tasting bread! You can make it ahead and freeze to bring out when you need an easy showstopper. —Anne Frederick, New Hartford, New York
Monkey Bread
Both of my boys really enjoyed helping me make this butterscotch monkey bread when they were young. It seemed to taste twice as good when they helped fix it. It's one of our favorites for breakfast or as a snack. —Carol Allen, McLeansboro, Illinois
Strawberry Rhubarb Coffee Cake
Although my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. —Dorothy Morehouse, Massena, New York
Poteca Cake
“Rock Springs is home to 56 nationalities, and this recipe showcases its Slavic heritage. It’s one of my favorite ethnic holiday treats.” —Rachelle Stratton Rock Springs, Wyoming
Pecan Coffee Cake
My mom serves this nutty coffee cake for Christmas breakfast each year. The simple recipe is a big time-saver on such an event-filled morning. Everyone loves the crunchy topping. —Becky Wax, Tuscola, Illinois
Creamy Cranberry Coffee Cake
Chopped cranberries and orange peel give this coffee cake bursts of tart flavor, but a cream cheese layer on top sweetens it nicely. It's so lovely, you'll want to serve it when company comes. -Nancy Roper, Etobicoke, Ontario
Down East Blueberry Buckle
This buckle won a contest at my daughter’s college. They shipped us four lobsters, but the real prize was seeing the smile on our daughter's face. —Dianne van der Veen, Plymouth, Massachusetts
Almond Apricot Coffee Cake
The nutty aroma and delicate fruit flavor make this cake special enough to serve to company. Strawberry or raspberry preserves can be used as a tasty variation. —Sharon Mensing, Greenfield, Iowa
Graham Streusel Coffee Cake
I use this sweet coffee cake recipe often. It's quick and easy to make. —Blanche Whytsell, Arnoldsburg, West Virginia
Apple Pull-Apart Bread
For a fun sweet treat that's certain to satisfy, try this recipe. Drizzled with icing, each finger-licking piece has a yummy surprise filling of apples and pecans. It's well worth the bit of extra effort. —Carolyn Gregory, Hendersonville, Tennessee
Buttercup Squash Coffee Cake
My father grows a large buttercup squash patch, so each fall, I get an ample amount of his harvest. I make this treat to share with my co-workers. They rave about the moist cake, the crunchy streusel and the applesauce between the layers. —Mary Jones, Cumberland, Maine
Maple Butter Twists
My stepmother passed on the recipe for this delicious yeast coffee cake that's shaped into pretty rings. When I make it for friends, they always ask for seconds. —June Gilliland, Hope, Indiana
Cinnamon Swirl Quick Bread
While cinnamon swirl bread is a natural for breakfast, we love it so much we enjoy it all day long. This is a nice twist on traditional cinnamon swirl yeast breads. —Helen Richardson, Shelbyville, Michigan
Rich Chocolate Chip Coffee Cake
When I was a teacher, this recipe was recommended by one of my student's parents. I've made it so many times, I can't imagine hosting a brunch without it. Chocolate chips add sweet bursts of flavor to the rich and tender coffee cake. —Michelle Krzmarzick Torrance, California
Caramel-Pecan Monkey Bread
The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist the caramel-coated treat. —Taste of Home Test Kitchen
Apple Pear Coffee Cake
A friend gave me this apple pear coffee cake recipe to make for a breakfast I was hosting. The pan was empty before the breakfast was over! It's one of my most-requested recipes, probably because it's a bit different. —Joanne Hoschette, Paxton, Massachusetts
Cranberry Crunch Cake
New Jersey is known for its cranberries, and this cake is a delicious way to use them. The marshmallows melt and seep through the cake, making it moist and very tasty. It’s great for brunch or just with a cup of coffee! —Adelaide Krumm, Manasquan, New Jersey
Cinnamon Coffee Cake
I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! —Eleanor Harris, Cape Coral, Florida
Blueberry Streusel Coffee Cake
This blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. —Lori Snedden, Sherman, Texas
Maple Nut Coffee Cake
Every time I make this coffee cake for the holidays or church functions, the pan is emptied in a hurry. People rave about it. —Rosadene Herold, Lakeville, Indiana
Cream Cheese Coffee Cake
These impressive loaves really sparkle on the buffet. You can't just eat one slice of this treat with its rich filling peeking out of sweet yeast bread. Once you drizzled on the glaze and savor that first piece, you'll know the extra work is worth it. -Mary Anne McWhirter, Pearland, Texas
Apple Coffee Cake
Tart sour cream flavors this moist apple cinnamon coffee cake covered with brown sugar and crunchy nuts. The yield is two pans, so you can serve one and freeze the other for a busy morning or unexpected company. —Dawn Fagerstrom, Warren, Minnesota
Glazed Cherry Coffee Cake
With its pretty layer of cherries and crunchy streusel topping, this coffee cake is great for breakfast. Or you can even serve it for dessert. —Gail Buss, Beverly Hills, Florida
Coconut-Pecan Coffee Cake
I’ve learned to keep copies of the recipe on hand when I serve this moist and satisfying coffee cake. It has a nice level of coconut flavor from the pudding mix. —Beth Tropeano, Charlotte, North Carolina
Cranberry-Pear Coffee Cake
This is my favorite cake to make for last-minute occasions. I also make it to give to friends because it always turns out just right, and it’s made with ingredients I normally have on hand. —Beverly Lovegrove, Winnipeg, Manitoba
Blueberry Sour Cream Coffee Cake
Holiday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. —Susan Walschlager, Anderson, Indiana
Delicious Almond Braids
Similar to an almond crescent, this coffee cake is light and flaky, with a rich almond center. It’s so versatile you can serve it for dessert, breakfast or brunch. It will taste as if it was made from scratch at a bakery, yet the packaged puff pastry makes the recipe quick and easy. —Gina Idone, Staten Island, New York
Rhubarb Berry Coffee Cake
I rely on a cake mix to speed the prep for this moist streusel-topped dessert that pairs tart rhubarb with sweet strawberries. It's great all by itself, but feel free to add some frosting or ice cream. —Jackie Heyer, Cushing, Iowa
Overnight Cranberry-Eggnog Coffee Cake
To use up leftover eggnog, cranberries and pecans from the holiday season, I added them to a classic coffee cake recipe. It goes together the night before and bakes in the morning. —Lisa Varner, El Paso, Texas
Caramel Nut Breakfast Cake
I first tasted this incredible coffee cake when a kind neighbor brought it by. It was so good that my brother-in-law tried hiding it from us so he wouldn’t have to share. —Arlene Isaac, Crooked Creek, Alberta
Blueberry Kuchen
In the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make coffee cake. I like to freeze extra blueberries so I have them available any time I want this treat. —Anne Krueger, Richmond, British Columbia
Pretty Cranberry Coffee Cake
Cranberries make this coffee cake a beautiful quick bread that's perfect for the holidays. For extra shimmer, we add a drizzle of almond-flavored glaze. —Darlene Brenden, Salem, Oregon
Danish Coffee Cakes
I think that as long as I’m in the kitchen baking I might as well make enough to share. This traditional recipe gives me three cheese-filled coffee cakes drizzled with a sweet vanilla icing. —Sheri Kratcha, Avoca, Wisconsin
Apricot & White Chocolate Coffee Cake
Here’s a luscious make-and-take recipe for those holiday brunches you’re invited to. It couldn’t be simpler or quicker to prepare, and you can vary the preserves to any flavor you have on hand. —Holly Bauer, West Bend, Wisconsin
Bread Machine Pumpkin Monkey Bread
I love making this pumpkin monkey bread for a holiday brunch. Leftovers reheat well, and the sauce is good enough to make extra to use as waffle and pancake syrup. —Emily Main, Tonopah, Arizona
The post The Surprising Ingredient Grandma Used For Unbeatable Coffee appeared first on Taste of Home.
Lauren Cahn