Moroccan Spiced Coffee Recipe #239604
Tea often comes to mind when people think of Morocco, but the Moroccans also love coffee. This version is very milky and sweet, with only a mild coffee taste but some interesting spices you might not have thought to put with coffee. They use a tall, fairly narrow, coffee pot and Mohammed, who taught me how to make this, stressed the importance of letting the milk heat until it froths and rises up in the pot. Surprisingly, it did not burn as I had expected, knowing how easily milk can scald, although I would keep an eye on your milk just to make sure. Also, the Moroccans drink this very sweet, saying lots of sugar brings out the spices. Add sugar to your taste.
by Sackville
5 min |
SERVES 4
- 500 ml milk
- 1/4 cup water
- 1 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/4 teaspoon ground black pepper
- 2 tablespoons instant coffee
- sugar, to taste
- 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.
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5 stars