Sütlü Türk Kahvesi (Turkish Coffee with Milk)
سوتلو تُرک قہوہ سی (دودھ والی ترکی کافی)
Classic Turkish coffee is strong and black. Sütlü, "with milk", is its gentler variation: the same powder-fine coffee and sugar, but brewed slowly in milk instead of water. The milk softens the bitterness and makes a thick, creamy foam. For Pakistanis raised on doodh patti, it's often the most enjoyable way to try Turkish coffee.
- ⏱ Total: 7 min
- Prep: 2 min
- Cook: 5 min
- Medium
- Serves 2
Method
Tap a step when it is done.
Put the cold milk, coffee and sugar in a or very small saucepan and stir until the coffee is fully mixed in.
Heat over the lowest heat, without stirring, for 4–5 minutes. Milk rises faster than water, so watch closely and lift it off the moment the foam starts to climb.
Spoon foam into each cup, then pour the coffee in slowly. Let it settle for a minute and serve with a glass of water.
Kitchen notes
Full-fat milk gives the best foam. Low-fat milk foams less and tastes thinner.
Milk can boil over in seconds. Never leave the cezve unattended.
As with all Turkish coffee, leave the thick grounds at the bottom of the cup.
A softer Turkish coffee
In Turkish cafés you’ll often see sütlü Türk kahvesi on the menu next to the classic black version. It’s popular with people who find plain Turkish coffee too strong, and it’s a lovely drink in the afternoon with something sweet.
Brewing with milk
The method is the same as for ordinary Turkish coffee: cold liquid, coffee and sugar in a , stirred once, then heated very slowly until the foam rises. The difference is that milk heats and climbs much faster than water, so you need to stay at the stove and lift the pot off as soon as the foam starts moving up.
Getting thick foam
Full-fat milk and very low heat are the secret. The foam forms as the coffee warms gently; boiling collapses it. Spoon the foam into the cups first, then pour the rest in slowly so it rises under the foam.
Serving
Serve in small cups with a glass of water and a piece of lokum, a date or a square of baklava. Let it rest for a minute so the grounds settle before drinking.
Questions people ask
Is it the same as a latte?
No. A latte uses espresso and steamed milk. Here the coffee grounds are brewed in the milk and stay in the cup.
Can I use half milk, half water?
Yes, and many people prefer it: a little lighter, with a clearer coffee taste.
Can I add cardamom?
Yes. A pinch of ground cardamom suits the milky version especially well.
Nutrition (estimate, per serving)
- Calories
- 80
- Protein
- 3 g
- Fat
- 4 g
- Carbs
- 9 g
