moroccan coffee with six fragrant spices
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.
prep time
5 Min
cook time
10 Min
method
No-Cook or Other
yield
4-6 serving(s)
Ingredients
- 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
- - coffee:
- 1 cup freshly roasted coffee beans
- 4 cups boiling water
- - hot milk, to taste - a little or a lot
- - sugar, if desired
How To Make moroccan coffee with six fragrant spices
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Step 1Combine the spices with the coffee beans in a grinder and whirr until the beans are finely ground.
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Step 2Bring 4 cups of water to boil.
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Step 3Put some milk—a cup or more—in a small saucepan over a low flame to heat. Do not let it come to a boil.
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Step 4If 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.
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Step 5Or (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.
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Step 6Pour the spiced coffee into cups and add hot milk (and sugar) if desired. Serve at once.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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