Prep 5 mins
Cook 7 mins
A jolt of Moroccan coffee with warming spices might just put body and soul back together at any time you like. I use double the amount of the spices. Use the amount that will best suit your taste.
- 1⁄4 teaspoon freshly ground cinnamon
- 1⁄4 teaspoon freshly ground black peppercorns
- 1⁄4 teaspoon freshly ground ginger
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄8 teaspoon freshly ground green cardamom seeds
- 1⁄8 teaspoon freshly ground clove
- scant 1 cup freshly roasted coffee beans
- 4 cups boiling water
- hot milk, to taste
- sugar, if desired
- Combine the spices with the coffee beans in a grinder and whirr until the beans are finely ground.
- Bring 4 cups of water to boil.
- Put some milk—a cup or more—in a small saucepan over a low flame to heat. Do not let it come to a boil.
- If you are making the coffee in a filtered maker: Pour the coffee mixture into the paper-lined brewing cup. Pour about 2 ounces of boiling water over the coffee to allow the grounds to “bloom." Then slowly add the rest of the water, allowing it to drip through the grounds into the pot below.
- Or (for Mikekey) if you are using a French press: Put the coffee and spice mixture in the bottom of the press pot. Pour in the requisite amount of boiling water, put the top in place and let the mixture steep for 4 to 5 minutes. Press the plunger down.
- Pour the spiced coffee into cups and add hot milk (and sugar) if desired. Serve at once.
Great treat! I used decaf and enjoyed all the different spices! Thanks, made by a fellow team member of Hot Stuff for the spice challenge for North Africa.
Very flavorful, and made a great start to the morning. DS and I really enjoyed this fantastic treat. Left out the cardamon seeds, but the other spices blended well nicely. Made for PRMR Tag.
Awesome coffee Annacia. I really enjoy all the spices in this sweet treat and also doubled the amount of each of them. So good, I loved that you could taste all the different spices in this coffee, they work perfectly together. Thank you for sharing this lovely treat my friend, which I will enjoy often.