Spiced Cappuccino Food

SPICED PUMPKIN MOCHA

Steps:

• For the whipped cream: In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, add the cream and whip until it holds soft peaks. Add the sugar and continue to whip until it holds firm peaks.
• For the pumpkin spice mocha: Into a small saucepan over medium-low heat, add the pumpkin puree, cocoa powder, granulated sugar, pumpkin pie spice, vanilla and 1 cup water. Stir until melted together to form a thick chocolate syrup, 1 to 2 minutes.
• Add 1/2 cup of the chocolate syrup to a large (2-cup) coffee mug. Add 2 shots of espresso and 1 cup of the hot milk and stir to combine. Repeat with the remaining ingredients and 3 more mugs. Top with dollops of whipped cream, a sprinkle of pumpkin pie spice and a pinch of flaky salt if using.

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.

SPICED IRISH COFFEE

Steps:

• In a small bowl, combine 2 tablespoons sugar and ground cinnamon; set aside.
• Combine remaining 1/3 cup sugar (or Splenda), milk, cinnamon sticks and nutmeg in a dutch oven.
• Cook over medium-low heat, stirring until sugar dissolves. Stir in coffee and creamer.
• Cover and heat 5 minutes to allow flavors to blend.
• Remove from heat; strain and discard cinnamon sticks and nutmeg.
• Stir in Irish whiskey.
• Pour into 8-ounce Irish coffee glasses.
• Garnish each serving with 1 tablespoon whipped topping and sprinkle with sugar-cinnamon mixture.
• Serve immediately.

PUMPKIN-SPICED IRISH COFFEE

Steps:

• If the pumpkin spice mixture is not warm, heat it in a small saucepan or microwave. In a small saucepan, heat the milk over medium heat, whisking as it heats, until it simmers and becomes foamy, 3 to 4 minutes. (Alternatively, microwave the milk until it's hot and then whisk.) Add the warm pumpkin spice mixture into the warm milk and continue to whisk until frothy.
• To serve, divide the hot coffee and whiskey between two tall heat-resistant glasses or mugs. Divide and stir the pumpkin-milk mixture into the glasses, stirring to keep the foam up, until smooth. Top with whipped cream and a dusting of cinnamon.
• Make the pumpkin mix: In a medium saucepan, whisk together the pumpkin puree, milk, sugar, molasses, pumpkin pie spice and salt. Mix until thoroughly combined. Bring to a simmer over medium heat, stirring, 2 to 3 minutes. If not using immediately, transfer to a storage container and refrigerate for up to 1 week.

MOROCCAN COFFEE WITH SIX FRAGRANT SPICES

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.

SPICED COFFEE COCKTAIL

Steps:

• Mix the sugar, chile powder, smoked paprika and salt together in a small plate. Dip the rims of four glasses in water, then in the spice mixture to coat.
• Fill the glasses with ice, then divide among them the coffee and vodka. Top with the cherry cola. Garnish each with a Luxardo cherry.

INDIAN-SPICED COFFEE

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.

HOLIDAY SPICED COFFEE

Steps:

• Add the ground coffee and pumpkin pie spice to the coffee filter of a drip coffee maker. Add 6 cups of water to the machine. Add the strips of orange zest to the empty carafe.
• Brew according to the manufacturer's instructions. The orange zest should stay in the carafe as the cups are filled.

SPICED COFFEE

Steps:

• Combine all the ingredients in a small (1 mug or 2 cup size) coffee plunger.
• Add boiling water and allow to stand for 5 minutes before pouring.

SPICED CAPPUCCINO

Steps:

• Stir together the hot espresso, creamer, and cinnamon in a glass measuring cup
• Pour into 2 mugs.
• Add a scoop of ice cream to each and sprinkle with cardamom.