SPICED MOROCCAN COFFEE
This recipe makes a large batch of Moroccan coffee and serves up to four large mugs. It is difficult to scale the recipe down because the spice measurements are fairly small. If you can reliably measure tiny amounts of spices, then you can adjust the recipe to your desired volume freely.
Provided by Sean Brennan
Categories Drinks
Time 11m
Number Of Ingredients 8
Steps:
- Start by preparing your coffee as you normally would for brewing a regular cup of French press coffee. Grind dark roast coffee on a coarse setting.
- If you have a spice grinder, use it to grind the spices. Otherwise, measure pre-ground spices and add them to the French press with the coffee.
- In a small saucepan, pour enough milk for the desired number of cups. The amount is entirely up to you.
- Heat the milk on low until it's hot but not boiling.
- Pour between 180 g and 200 g of boiling water over the coffee-spice mixture. Start a timer.
- Wait 1 minute before pouring the remaining water up to a total of 900 g (32 oz).
- After 4 minutes, press the plunger on the French press with even pressure. Try to move the plunger slowly and smoothly. Be sure not to press the coffee and spices into the bottom of the French press, as doing so will produce bitter, harsh coffee.
- Decant the coffee into mugs and add hot milk to taste. You can also add sugar to taste, although we recommend trying it without sugar first. There are so many flavors present in the cup that even people who regularly take their coffee with sugar often drink Moroccan coffee without it.
Nutrition Facts : Calories 5 kcal, ServingSize 1 serving
MOROCCAN SPICED COFFEE OR ESPRESSO
Steps:
- Gather the ingredients.
- Place all ingredients into a coffee grinder and process.
- The spiced coffee is best used immediately. If you don't need all of it, store the spiced ground coffee in a light-proof, airtight container.
- Use the spiced ground coffee, 1 to 2 tablespoons of the mixture per serving. Note: Ground spices may clog the filter basket in electric espresso makers, so other brewing methods are preferred, such as a French press, pour over, or drip coffee machine.
- Serve the spiced coffee black, or with sugar and hot milk as desired.
Nutrition Facts : Calories 67 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 0 g, Sodium 8 mg, Fat 1 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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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