Spiced Moroccan Coffee Recipes

MOROCCAN SPICED COFFEE

Steps:

• Put everything except the sugar in a coffee pot and heat over a gas flame.
• Keep on the heat for 3-4 minutes until the milk froths and rises up in the pot.
• Take off the heat and add sugar to your taste, remembering that sugar brings out the flavour of the spices.

SPICED MOROCCAN COFFEE

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.

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.