Prep 0 mins
Cook 5 mins
Tea often comes to mind when people think of Morocco, but the Moroccans also love coffee. This version is very milky and sweet, with only a mild coffee taste but some interesting spices you might not have thought to put with coffee. They use a tall, fairly narrow, coffee pot and Mohammed, who taught me how to make this, stressed the importance of letting the milk heat until it froths and rises up in the pot. Surprisingly, it did not burn as I had expected, knowing how easily milk can scald, although I would keep an eye on your milk just to make sure. Also, the Moroccans drink this very sweet, saying lots of sugar brings out the spices. Add sugar to your taste.
- 500 ml milk
- 1⁄4 cup water
- 1 teaspoon cinnamon
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon ground black pepper
- 2 tablespoons instant coffee
- sugar, to taste
- Put everything except the sugar in a coffee pot and heat over a gas flame.
- Keep on the heat for 3-4 minutes until the milk froths and rises up in the pot.
- Take off the heat and add sugar to your taste, remembering that sugar brings out the flavour of the spices.
Like another reviewer stated this coffee has a slightly smoky flavour. I didn't like the overall taste though and adding more white sugar just made it taste worse to me, which I guess was being out the flavour of the spices but maybe also the instant coffee's poorer taste. I made it with Original Rice Dream as we are dairy free but I do that with all my coffee's and teas so I doubt that was the problem. Made for Comfort Cafe - Snow Queen Round 01/10.
Mmmm...very comforting. Has a slightly smoky flavor from the cumin and pepper, but the milk and sugar balance it out. It's part of my morning routine now.
Wow! This was super different! One can taste the cumin and pepper for sure. I like this alot and for sure will make it again. Thanks for an authentic Moroccan coffee recipe, Sackville!