Stay with me… the title might sound like a wild-card and this was another recipe I wanted to make but wasn’t quite sure it’d be good. But I love figs, and coffee, and I’d had good results in the past making a homemade topping for Greek yogurt.
Seriously, forget energy drinks and kick yourself in the pants with this in the afternoon! Or eat it for breakfast and double-down on your dose of caffeine on a particularly sleepy morning. It’s tasty, healthy, and has a nice, strong kick of caffeine. I found the original recipe over at Women’s Health Magazine. I made a few minor changes, like omitting the star anise (just personally not a fan) and adding a few additional spices instead. If you like your yogurt a little on the sweeter side, you might want to add a couple more tablespoons of honey, but I thought the 1/4 cup was plenty for my tastes (which lean toward the non-sweet side of things). Be adventurous and try this!
- 1 1/4 c. brewed coffee
- 7 oz. pkg. dried mission figs, stems removed and figs quartered
- 1/4 c. honey (preferably local)
- 1/2 t. cinnamon
- 1/8 t. cardamom
- 1/8 t. cloves
- 1/8 t. nutmeg
- 1 t. orange zest
- 24 oz. plain Greek yogurt
- In a medium-sized saucepan, combine the coffee, figs, honey, spices and orange zest. Bring to a boil, reduce heat and simmer covered for 20 minutes.
- With a slotted spoon, remove figs from pan. Simmer liquid an additional 5 minutes, uncovered, over medium heat until reduced and syrupy. Combine figs and syrup and allow to cool to room temperature on the counter. Then cover and refrigerate until ready to serve.
- Spoon 6 oz. of the Greek yogurt into each of four serving dishes. Top each generously with the coffee fig compote.