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Drink

Toast Coffee

A drink made by browning wheat flour and adding it to milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Toast Coffee

Ingredients

Directions

  1. Brown the wheat flour in the oven.

  2. Add 1 teaspoon of the browned flour to a tumbler of milk.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Brown wheat flour
Browned flour gives the drink its toasty, roasted aroma and flavour.
Milk
Milk carries the browned flour and provides the drink's body and creaminess.

The step that matters

Browning the wheat flour in the oven. Flour browns unevenly and can scorch quickly, and scorched flour turns bitter. Heating it until evenly golden brown develops a toasty, roasted flavour, so the colour and smell are the cues to watch.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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