Spiced Coffee

We are getting our first really cold weather of the season tonight. This morning was chilly so I decided to warm up with this spiced coffee recipe I first tried during the holiday season.

We go to a Lebanese restaurant with my in-laws and I always enjoy their coffee. It is sometimes called Turkish coffee, served in a small espresso cup, redolent with cardamom. So when I saw this coffee recipe with exotic spices in it, I had to try it. It is not as stout as Turkish coffee, which is the consistency of sludge, and the brandied whipped cream on top softens the flavor even more.

There are a number of ways you can purchase cardamom. It is the 3rd most expensive spice on the market, but you only need a little. Here you see whole pods, decorticated (shelled), and ground cardamom. The whole pods and shelled seeds keep for a long time in a glass jar. I ground them in a coffee grinder just prior to using. 

This recipe also calls for freshly ground nutmeg. I never liked nutmeg much until I had freshly ground. Now it is the only way I use it. I buy the whole nutmegs in the Mexican spice section of my local grocery store, where I buy a lot of herbs and spices because they are much cheaper. The packaging is usually thin plastic bags, so I transfer everything into glass jars.

We have this special grater we use only for nutmeg. It grinds it very finely. We could probably use this grater for other things, but it has to be something very hard. 


Here is the recipe for this luscious coffee. Note the recipe calls for medium roast coffee. If you use a bold roast, it disguises the flavor of the spices.

Spiced Coffee with Brandy Cream

The exotic aroma and flavor of this coffee warms the soul on a wintery day. Serve in a glass cappuccino cup to watch the whipped cream on top slowly melt into the hot coffee. Substitute pure vanilla extract for the brandy in the cream if you don’t want the alcohol.

3/4 cup medium roast coffee, freshly ground

1 1/2Tbs ground cardamom

2 tsp sugar

1 1/2 tsp ground cinnamon

3/4 tsp freshly grated nutmeg

8 cups cold water

3/4 cup heavy cream

1 Tbs powdered sugar

1 Tbs brandy (optional)

To make the coffee, use a drip-style coffee maker. Place a paper filter in the filter cup. In a bowl, mix the coffee, cardamom, sugar, cinnamon and nutmeg. Stir to combine, then pour this mixture into the coffee filter. Add water to the coffee maker and brew.

While the coffee is brewing beat the cream in a medium bowl with an electric mixer on medium-high. When the cream starts to mound softly, add the powdered sugar and brandy. Continue beating until it is firm.

To serve, pour the coffee into cups warmed with hot water. Garnish each cup with a large spoonful of whipped cream. Sprinkle with a scant dusting of fresh nutmeg if desired. Serve immediately.

Serves 8