Hijazi Almond Coffee (Qahwat al-Loz)
Hijazi almond coffee is a warm drink from the cuisine of Mecca, Medina, and Jeddah, called coffee for the custom of serving it in gatherings rather than for containing coffee beans.
We build it on blanched, peeled, ground almonds added to sweetened milk thickened with rice flour, and dust it with cinnamon to come out creamy and aromatic, served hot on evenings and occasions.
Put the almonds in hot water and let them boil for two minutes until the skin softens, as a short blanch loosens the skin easily without cooking the kernel.
Drain the almonds and peel them, then grind them coarsely rather than perfectly fine, because leaving some texture gives the coffee a pleasant feel in the mouth.
Put seven eighths of the milk with the sugar in a pot over medium heat and stir until the sugar dissolves and it nears a boil, as stirring keeps the milk from sticking to the bottom.
Dissolve the rice flour in the remaining cold milk, then add it gradually with continuous stirring for two minutes, because dissolving it cold prevents it from clumping in the hot milk.
Add the ground almonds and stir over low heat until you reach the desired thick consistency, and serve it hot with a sprinkle of cinnamon; it is an almond and milk drink that contains no coffee despite its name.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Hijazi Almond Coffee, and how to fix them:
We added the rice flour straight into the hot milk; always dissolve it in cold milk first, then add it gradually while stirring.
The thickening is not complete; leave it over low heat, stirring for a few extra minutes until it thickens.
Too much thickening or rice flour; add a little hot milk and stir until you reach the desired consistency.
It is best served hot as soon as the consistency is complete, because it sets when it cools.
It keeps in the refrigerator for up to two days, and we reheat it over low heat with a little milk and stirring to restore the consistency.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| milk | unsweetened almond milk | 1000 ml | A lactose-free plant-based option that keeps the almond flavor. |
| rice flour | cornstarch | 30 g | An alternative thickener that gives a similar smooth consistency. |
| sugar | honey | 70 g | A natural sweetener with an aromatic touch, added after lowering the heat. |
| ground cinnamon | ground cardamom | 2 g | An alternative Hijazi flavor familiar in warm drinks. |
| Ingredient | 2 cups | 4 cups (base) | 8 cups |
|---|---|---|---|
| Almonds | 75 g | 150 g | 300 g |
| Milk | 500 ml | 1000 ml | 2000 ml |
| Rice flour | 20 g | 40 g | 80 g |
| Sugar | 40 g | 80 g | 160 g |
| Ground cinnamon | 1 g | 2 g | 4 g |
We grind the almonds coarsely rather than perfectly fine, as the light texture gives the coffee a rich feel, and we stir the rice flour constantly so it does not clump.
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