📝 About This Recipe
Originating in Poland in the 1970s, Inka is a beloved caffeine-free alternative to coffee made from a toasted blend of rye, barley, chicory, and sugar beets. This recipe elevates the humble grain drink into a luxurious, barista-style latte with a deep, nutty aroma and a smooth, malty finish. It’s a comforting, wholesome beverage that offers the robust bitterness of coffee without the jitters, making it the perfect evening ritual or family-friendly treat.
🥗 Ingredients
The Brew Base
- 4 heaping teaspoons Inka Instant Grain Coffee (Classic or Magne version)
- 1 cup Filtered Water (heated to just below boiling)
- 1 teaspoon Dark Muscovado Sugar (to enhance the toasted molasses notes)
The Spiced Milk
- 1.5 cups Whole Milk (can substitute with oat milk for extra creaminess)
- 1/4 teaspoon Ceylon Cinnamon (ground)
- 1 piece Cardamom Pod (lightly crushed)
- 1/2 teaspoon Pure Vanilla Extract
- 1 tablespoon Wildflower Honey (adjust to sweetness preference)
The Topping & Garnish
- 1/4 cup Heavy Cream (cold, for light whipping)
- 1 pinch Cocoa Powder (for dusting)
- 2 pieces Star Anise (for visual garnish)
👨🍳 Instructions
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1
Begin by pre-warming your favorite ceramic mugs by filling them with hot tap water; this ensures your Inka stays at the perfect temperature for longer.
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2
In a small saucepan, combine the whole milk, crushed cardamom pod, and ground cinnamon over medium-low heat.
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3
Whisk the milk gently as it heats, allowing the spices to infuse. Bring it to a bare simmer (around 175°F/80°C), but do not let it reach a rolling boil to avoid scorching the milk.
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4
While the milk is infusing, boil your filtered water and let it sit for 60 seconds to drop slightly from a rolling boil.
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5
In a separate heat-proof pitcher or bowl, add the 4 heaping teaspoons of Inka grain powder and the dark muscovado sugar.
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6
Pour the hot water over the grain powder and sugar, stirring vigorously with a spoon until the powder is completely dissolved and a slight foam appears on top.
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7
Remove the spiced milk from the heat and stir in the wildflower honey and vanilla extract until fully incorporated.
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8
Strain the milk through a fine-mesh sieve to remove the cardamom pod and any large cinnamon clumps.
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9
If you have a milk frother, froth the spiced milk for 30 seconds until a thick, velvety micro-foam develops.
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10
Empty the warming water from your mugs and dry them quickly.
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11
Divide the concentrated Inka brew evenly between the two mugs.
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12
Slowly pour the frothed spiced milk over the Inka, holding back the thickest foam with a spoon until the mug is nearly full, then topping with the remaining foam.
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13
In a small chilled bowl, whisk the heavy cream by hand for about 1 minute until it reaches soft peaks—it should be pourable but thick.
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14
Gently dollop the soft-whipped cream onto the center of each drink.
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15
Finish with a light dusting of cocoa powder and place a star anise on top for a professional, aromatic presentation.
💡 Chef's Tips
For the best flavor, never use boiling water directly on the grain powder, as it can make the chicory taste overly bitter. If using plant-based milk, oat milk is the superior choice for Inka as its natural grain profile complements the rye and barley. To make it a 'Dirty Inka,' add a single shot of espresso if you need a caffeine kick with the toasted grain flavor. Ensure your honey is added after the milk is removed from the heat to preserve its delicate floral enzymes. Store your Inka powder in a cool, dry place and ensure the lid is tight; grain coffee is highly hygroscopic and will clump if exposed to steam.
🍽️ Serving Suggestions
Pair with a warm slice of Polish Babka or gingerbread cake for a traditional afternoon treat. Serve alongside buttery shortbread cookies to contrast the earthy notes of the chicory. Excellent as a nightcap paired with a few squares of high-quality dark chocolate. Enjoy with a side of toasted sourdough topped with almond butter and sliced bananas for a nutritious breakfast. For a festive twist, serve with a cinnamon stick stirrer.