Moroccan spiced coffee is a fragrant blend of dark coffee and warm spices. It’s very popular in Morocco, but many visitors miss out on the experience, as Moroccan spiced coffee is rarely served in street cafes and is typically made at home. Spiced coffee tastes completely different than a traditional cup of coffee, yet it’s still familiar with its pleasant aroma and comforting warmth.
I love Moroccan spiced coffee because it’s something you can easily make a part of your daily routine, yet it feels exotic and a bit luxurious. You can use the recipe below as a starting point, but you’ll want to adjust it to your preferences. Personally, I like to bump up the cardamom and black pepper and cut back on the cinnamon. You could also add a pinch of sesame seeds or anise seed.
It may take some tweaking to find out exactly how you like your spiced coffee. You may want more or less spice, and you may want a stronger or weaker brew. I usually drink my coffee with cream, but with Moroccan spiced coffee, I forgo the cream and stir in some sugar.
In the recipe for Moroccan spiced coffee below, the instructions specify using a French press, but you can brew Moroccan spiced coffee using the brewing method you typically prefer (automatic drip pot, pour over, etc.). All you have to do is stir together the spices and coffee grounds and proceed as usual. I typically brew coffee in an Aeropress, but this French press is great if you’re making coffee for a group.
You can use whole beans and grind them yourself (your best, most flavorful option) or use pre-ground coffee (there’s no shame, I buy ground coffee too). Whatever you choose, make sure you pick a dark roast like this Midnight Blend. I spend entirely too much time and money at my local Penzey’s store but using fresh spices makes a huge difference in this, and any other, recipe.