Moroccans love their coffee and it is enshrined in their culture. Whatever the occasion, coffee is a staple of Moroccan culture. The Moroccans are also the spice kings of the Mediterranean. So, coffee made with spices was an inevitability.
This recipe has many interpretations and encourages it so. The coffee can have spices like cinnamon, cardamom, pepper, cloves, ginger, or nutmeg. As a result, from morning breakfast to afternoon cup alongside a sweet pastry, this fragrant coffee is exquisite.
For a milder coffee, use Arabica beans. Alternatively, for a strong coffee, use dark-roasted Robusta beans.
The Recipe Specifications
- Time required: 10 minutes
- Additives: sugar and milk
- Drink size: 8 oz.
Equipment And Ingredients
- An automatic drip maker (alternatives are stovetop Moka and French press)
- A coffee grinder
- A quarter teaspoon of ginger powder and black pepper (optional)
- Hot steamed milk (optional)
- Granulated sugar (optional)
- A half-cup of whole coffee or espresso beans
- A quarter teaspoon of grated nutmeg
- A tablespoon of cinnamon powder
- A couple of whole cloves
- 4 cardamom pods
- Gather all the ingredients and put them all into the coffee grinder. Grind the mix (medium coarse).
- Use 1 to 2 tablespoons of the spiced coffee grounds per cup.
Note: Ground spices clog the filter baskets of the automatic espresso makers. That’s why the drip machine, French press, or pour-over method is appropriate.
- Brew the spiced coffee with your drip machine.
- Pour the coffee into a serving pot and serve with sugar and hot milk on the side.
Note: For more pungency, add more ginger and black pepper. For a milder flavor, use our recipe. For an aromatic afternoon brew, add some vanilla pods.