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Le vrai Lait Russe. Someone who studied at the Conservatory of Minsk is at the origin of this recipe: Use double portions of preferably freshly ground coffee; bring milk to boil, add a bit of water; pour boiling milk through coffee filter (with added water the aggluginating effect of the gluelike lactose in the milk is less).Therecipe is particularly popular during the Beverhoutplein period and leads to Guido De Bruyn recurrently politely enquiring 'surely not that crox coffee again'?