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Spiced Coffee

Serves 4 Beverage vegetarian, Beverages

Spiced Coffee

Spiced coffee is a cherished café drink from Morocco's interior, where the aroma of cinnamon and cardamom mingles more with the air than espresso ever could. This brew, closer to a spice stall than to a high-speed coffee bar, finds its place in the quiet corners of cities like Fès and Meknès, offering a warm respite from the bustling streets. Here, coffee is not just a quick caffeine fix but a moment to savor.

This coffee should taste like a gentle embrace of warmth, with cinnamon's sweet spice at the forefront and a whisper of cardamom's floral note. A touch of sugar rounds out the flavors, creating a comforting balance that lingers on the palate. Sip slowly, letting the spices unfold, and imagine the rich history of Moroccan flavors in each cup.

Ingredients

  • 4 tbspground coffee
  • 600 mlwater
  • 1 stickcinnamon
  • 2 podscardamom — optional
  • 2 tbspsugar — optional

Method

  1. Begin by placing a medium-sized saucepan on the stove. Add 600 ml of water to the pan and bring it to a gentle simmer over medium heat. This will ensure that the water is hot enough to extract the flavors from the coffee and spices.
  2. Once the water is simmering, add 4 tablespoons of ground coffee to the pan. Stir gently to ensure the coffee is evenly distributed in the water. This will help the coffee infuse properly, creating a rich base for your spiced drink.
  3. Add 1 stick of cinnamon and 2 pods of cardamom to the simmering coffee mixture. Stir gently to submerge the spices, allowing their flavors to meld with the coffee. The cinnamon stick and cardamom pods will release their aromatic oils, enhancing the coffee with a warm, spicy aroma.
  4. Allow the mixture to simmer for about 5 minutes, stirring occasionally. You will notice the aroma of the spices intensifying and the color of the coffee deepening. This indicates that the flavors are fully infused.
  5. After simmering, remove the saucepan from the heat and let the coffee settle for a minute. This pause allows the grounds and spices to sink to the bottom, making it easier to pour the coffee without transferring too much sediment.
  6. Carefully pour the coffee into a serving pot or directly into cups, using a fine mesh strainer if desired to catch any remaining grounds or spices. This will ensure a smooth, sediment-free drink.
  7. If you prefer your coffee sweet, add 2 tablespoons of sugar directly into each glass or cup. Stir well to dissolve the sugar completely, adjusting the sweetness to your taste. Enjoy your Moroccan spiced coffee while it's hot, savoring the blend of rich coffee and warm spices.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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