Cinnamon Coffee With Orange Flower Water Morocco Recipes

MOROCCAN COFFEE

Moroccan Coffee image

Make and share this Moroccan Coffee recipe from Food.com.

Provided by AcadiaTwo

Categories Beverages

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2 teaspoons orange blossom water (to taste)
1/4 teaspoon cinnamon (ground)
1/8 teaspoon nutmeg (ground)
1 pinch cardamom (ground)
16 ounces coffee (freshly brewed Arabic)
4 teaspoons warm milk (optional)

Steps:

Mix orange blossom water with spices and allow them to mingle for 30 minutes.
Add to hot freshly brewed coffee and stir thoroughly.
Add optional milk to taste.

Nutrition Facts : Calories 4.6, Fat 0.1, SaturatedFat 0.1, Sodium 4.6, Carbohydrate 0.5, Fiber 0.3, Sugar 0.1, Protein 0.3

MOROCCAN CINNAMON COFFEE WITH ORANGE FLOWER WATER

Moroccan Cinnamon Coffee With Orange Flower Water image

Serve this classic Moroccan coffee with or without milk for an elegant ending to a Moroccan meal, or to add a special, aromatic touch to coffee hour. Use vanilla sugar as a sweetener to add another layer of flavor. Moroccans like their coffee quite strong. Use less coffee if you prefer a lighter brew. The recipe can be used in a moka, electric perk, French coffee press, or automatic drip coffee maker. Recipe from about.com **Try looking in Asian stores for orange flower water

Provided by Dreamer in Ontario

Categories Beverages

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup ground coffee or 1/2 cup espresso beans
1 teaspoon ground cinnamon
3 cups water
2 teaspoons orange flower water (to taste)
sugar (optional) or vanilla sugar, to taste (optional)
hot milk (optional) or steamed milk, to taste (optional)

Steps:

Add the cinnamon to the ground coffee beans and brew the coffee according to your coffee maker's directions.
Stir in the orange flower water.
Serve hot with milk and sugar or vanilla sugar if desired.

ORANGE-CINNAMON COFFEE

Orange-Cinnamon Coffee image

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 thick continuous strip of peel from 1 orange
8 whole cloves
2 cinnamon sticks
1 ounce almond liqueur (recommended: Amaretto)
1 ounce orange liqueur (recommended: Cointreau)
1 1/2 cups coffee
Whipped cream

Steps:

Stud the strip of orange peel with whole cloves, 2 inches apart. In a copper saucepan, place the orange peel, cinnamon sticks, and both liqueurs. Warm them, then stick the end of the orange peel with a fork and hold it up over the pan. Light the liqueur on fire, then using a small ladle, pour the liqueur over the orange peel starting at the top. Let the liqueur drizzle down, spiraling down into the pan. Continue ladling for a few minutes. Douse the flame with a little coffee. Place the orange peel and cinnamon sticks on a side plate. Divide the liquid into 2 glasses, then top them off with more coffee. Garnish with whipped cream and the reserved cinnamon sticks.

MOROCCAN COFFEE GRANITA WITH ORANGE WATER CREAM PARFAIT

Moroccan Coffee Granita with Orange Water Cream Parfait image

Provided by Bobby Flay

Categories dessert

Time 8h20m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/2 cup espresso coffee beans
1 teaspoon ground cinnamon
Large pinch ground ginger
Large pinch ground nutmeg
Large pinch freshly ground black pepper
1 cardamom pod
1 whole clove
1/2 cup granulated sugar
Splash of sambuca
1 cup very cold heavy cream
2 tablespoons confectioners' sugar
2 teaspoons orange flower water
1 teaspoon finely grated orange zest
1/4 teaspoon pure vanilla extract
Candied orange peel, for garnish
Fresh mint sprigs, for garnish

Steps:

For the Moroccan coffee granita: Put the coffee beans, cinnamon, ginger, nutmeg, black pepper, cardamom and clove in a coffee grinder and process until ground.
Place the ground spiced coffee into a coffee maker, add 4 cups cold water and brew according to the manufacturer's directions. Transfer the brewed coffee to a small saucepan, add the granulated sugar and cook over low heat until the sugar is completely dissolved. Stir in the sambuca.
Pour the mixture into a 9-by-13-inch metal or glass baking dish. Freeze until ice crystals begin to form around the edges, 3 to 4 hours, depending on how cold your freezer is. Using a fork, stir the mixture well and return to the freezer. Continue freezing, stirring and scraping every 30 minutes, until the mixture is thoroughly frozen and the crystals are fluffy, another 3 to 4 hours.
For the orange water cream: Combine the cream, confectioners' sugar, orange flower water, orange zest and vanilla extract in the chilled bowl of a stand mixer fitted with the whisk attachment. Mix until soft peaks form.
Layer the granita and orange water cream in tall glasses. Garnish with candied orange peel and mint sprigs

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