Prep 3 mins
Cook 0 mins
This morning, for some reason I was daydreaming of the colors, scents and appeal of the Medina souks that I would love to visit in Morocco. As I was starting my morning coffee I reached for the Ras El Hanout on impulse and put about a 1/2 tsp into my personal one cup maker along with the coffee. The result is a real delight. UPDATE (1/20/14) I just made this again and it occurred to me that Ras el Hanout mix can be made in almost infinite variety thus effecting the flavor of the coffee. This is the one that I use: Ras El Hanout - Moroccan Spice Mix
- 14.79 ml ground coffee (or any amount you prefer for a single cup)
- 2.46 ml ras el hanout spice mix (or to your own spice level liking)
- sugar (as and if you like, can use honey, Splenda, anything or nothing)
- Add the coffee and Ras El Hanout to the brew basket of your coffee maker.
- Stir a bit just to mix the coffee and spice.
- Start the coffee maker and enjoy the result.
I used KateL's Ras El Hanout recipe for this and decided to omit the black pepper which is no fault of this recipe. Once I omitted the black pepper, the coffee recipe was much better for my taste. I tasted it black as suggested with honey, however I made it again the next day and added a touch of milk and some whipped cream. I think the milk helps to enhance the flavors. Made for Veg 'n Swap tag 10-2013.
I could taste the Middle Eastern flavors in this coffee. Different and good, thanks Annacia!