Total Time
Prep 5 mins
Cook 0 mins

I've had this recipe for at least 8 years. It has always intriqued me but I never got around to trying it. Attended a meeting where we were supposed to share homemade gift ideas and decided to take this as one of mine. I'm so glad I did!! I loved it! It smells wonderful brewing and it made a lightly spiced coffee that was just so comforting. Make sure to use the blender to mix it to help keep it from clumping in the coffee pot and not letting the water run through properly. Response to reviewer's question about using dried orange zest: I suspect it would make the coffee bitter. I have only used fresh & have never received any complaints about bitterness even from people who take theirs black.


  1. Blend coffee and dry ingredients in a blender.
  2. Blend in flavoring and extracts.
  3. Scrape sides and blend 15 seconds more.
  4. Makes one 8-cup pot.
  5. Add sugar/sweetener and/or creamer as desired.
  6. To give as a gift: Place coffee mix in a filter. Place filter on a square of plastic wrap. Draw together with a ribbon.


Most Helpful

I've been making this forever! Personally, I don't like vanilla so I leave that out but almond extract is a nice substitute. A twist of fresh orange peel tastes better than zest. I also prefer a cinnamon stick so you don't end up with cinnamon sludge at the bottom. This works well with espresso and pinon coffee. Also delicious as iced coffee! Thanks!

paizleysun October 11, 2016

I used fresh zest, but it still seemed bitter to me. Perhaps I did something wrong, but I didn't love it. I even tried adding cream and sugar which only made it worse because I could taste the sugar starkly against the coffee. perhaps i just don't like orange in my coffee. I found it much more enjoyable when I added a teaspoon of bakers coca to the brew, at which point I liked it very much, even without any cream or sweetener. Either way, I won't be making this again.

Asha L. December 19, 2015

Good, aromatic and tasty! Made for Best of Tag, 2010.

CaliforniaJan February 19, 2011

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