Moroccan Cinnamon Coffee With Orange Flower Water Recipes

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MOROCCAN CINNAMON COFFEE WITH ORANGE FLOWER WATER



Moroccan Cinnamon Coffee With Orange Flower Water image

Serve this classic Moroccan coffee with or without milk for an elegant ending to a Moroccan meal, or to add a special, aromatic touch to coffee hour. Use vanilla sugar as a sweetener to add another layer of flavor. Moroccans like their coffee quite strong. Use less coffee if you prefer a lighter brew. The recipe can be used in a moka, electric perk, French coffee press, or automatic drip coffee maker. Recipe from about.com **Try looking in Asian stores for orange flower water

Provided by Dreamer in Ontario

Categories     Beverages

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup ground coffee or 1/2 cup espresso beans
1 teaspoon ground cinnamon
3 cups water
2 teaspoons orange flower water (to taste)
sugar (optional) or vanilla sugar, to taste (optional)
hot milk (optional) or steamed milk, to taste (optional)

Steps:

  • Add the cinnamon to the ground coffee beans and brew the coffee according to your coffee maker's directions.
  • Stir in the orange flower water.
  • Serve hot with milk and sugar or vanilla sugar if desired.

MOROCCAN COFFEE



Moroccan Coffee image

Make and share this Moroccan Coffee recipe from Food.com.

Provided by AcadiaTwo

Categories     Beverages

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

2 teaspoons orange blossom water (to taste)
1/4 teaspoon cinnamon (ground)
1/8 teaspoon nutmeg (ground)
1 pinch cardamom (ground)
16 ounces coffee (freshly brewed Arabic)
4 teaspoons warm milk (optional)

Steps:

  • Mix orange blossom water with spices and allow them to mingle for 30 minutes.
  • Add to hot freshly brewed coffee and stir thoroughly.
  • Add optional milk to taste.

Nutrition Facts : Calories 4.6, Fat 0.1, SaturatedFat 0.1, Sodium 4.6, Carbohydrate 0.5, Fiber 0.3, Sugar 0.1, Protein 0.3

MOROCCAN COFFEE GRANITA WITH ORANGE WATER CREAM PARFAIT



Moroccan Coffee Granita with Orange Water Cream Parfait image

Provided by Bobby Flay

Categories     dessert

Time 8h20m

Yield 4 servings

Number Of Ingredients 16

1/2 cup espresso coffee beans
1 teaspoon ground cinnamon
Large pinch ground ginger
Large pinch ground nutmeg
Large pinch freshly ground black pepper
1 cardamom pod
1 whole clove
1/2 cup granulated sugar
Splash of sambuca
1 cup very cold heavy cream
2 tablespoons confectioners' sugar
2 teaspoons orange flower water
1 teaspoon finely grated orange zest
1/4 teaspoon pure vanilla extract
Candied orange peel, for garnish
Fresh mint sprigs, for garnish

Steps:

  • For the Moroccan coffee granita: Put the coffee beans, cinnamon, ginger, nutmeg, black pepper, cardamom and clove in a coffee grinder and process until ground.
  • Place the ground spiced coffee into a coffee maker, add 4 cups cold water and brew according to the manufacturer's directions. Transfer the brewed coffee to a small saucepan, add the granulated sugar and cook over low heat until the sugar is completely dissolved. Stir in the sambuca.
  • Pour the mixture into a 9-by-13-inch metal or glass baking dish. Freeze until ice crystals begin to form around the edges, 3 to 4 hours, depending on how cold your freezer is. Using a fork, stir the mixture well and return to the freezer. Continue freezing, stirring and scraping every 30 minutes, until the mixture is thoroughly frozen and the crystals are fluffy, another 3 to 4 hours.
  • For the orange water cream: Combine the cream, confectioners' sugar, orange flower water, orange zest and vanilla extract in the chilled bowl of a stand mixer fitted with the whisk attachment. Mix until soft peaks form.
  • Layer the granita and orange water cream in tall glasses. Garnish with candied orange peel and mint sprigs

MOROCCAN COFFEE WITH SIX FRAGRANT SPICES



Moroccan Coffee With Six Fragrant Spices image

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

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
scant 1 cup freshly roasted coffee beans
4 cups boiling water
hot milk, to taste
sugar, if desired

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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