INDIAN-SPICED COFFEE
This recipe contains spices common to chai, yet is quite unique. A real eye-opener to kick start your morning.
Provided by Annacia
Categories Beverages
Time 8m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium-size pot, bring water to a boil.
- Stir in the spices, cover, and simmer over low heat for 5 minutes.
- Stir in the pre-brewed coffee.
- Meanwhile, in a saucepan, heat milk until almost boiling.
- Strain the coffee through a fine mesh strainer covered with cheesecloth into the milk.
- Add sweetener, stir, and serve in mugs.
Nutrition Facts : Calories 64.8, Fat 2.3, SaturatedFat 1.4, Cholesterol 8.5, Sodium 34.5, Carbohydrate 9.2, Sugar 6.3, Protein 2.1
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.
Provided by Annacia
Categories Beverages
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
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