Spiced Coffee Recipes

SPICED COFFEE

Steps:

• In a 3-qt. slow cooker, combine coffee, sugar, chocolate syrup and extract. Place cinnamon sticks and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to slow cooker. Cook, covered, on low 2-3 hours., Discard spice bag. If desired, serve coffee with cinnamon sticks.

SPICED COFFEE

Steps:

• Combine all the ingredients in a small (1 mug or 2 cup size) coffee plunger.
• Add boiling water and allow to stand for 5 minutes before pouring.

SPIKED COFFEE

Steps:

• Mix the coffee liqueur, creme de cacoa, vodka, and espresso in a small pitcher. Cover the pitcher with plastic wrap and place it in the freezer until the mixture is very cold, about 3 hours.
• Meanwhile, rub the rims of 8 Martini glasses with the orange wedge. Dip the rims in the sugar crystals to coat lightly. Place the glasses in the freezer.
• Add the ice cubes to the vodka mixture and briskly stir the mixture until the ice begins to melt. Strain the mixture into the prepared glasses, and serve.
• Note: For kids, serve hot cocoa with sugared rims.

SPICED COFFEE COCKTAIL

Steps:

• Mix the sugar, chile powder, smoked paprika and salt together in a small plate. Dip the rims of four glasses in water, then in the spice mixture to coat.
• Fill the glasses with ice, then divide among them the coffee and vodka. Top with the cherry cola. Garnish each with a Luxardo cherry.

DELICIOUS HOMEMADE ICED COFFEE

Steps:

• Place 2 cups of ice cubes into a 2-quart pitcher; slowly pour coffee over ice and stir until ice is melted. Stir sugar into coffee and mix thoroughly until sugar is completely dissolved. Add milk, stirring just until combined. Stir in remaining 2 cups ice, adding more as needed; refrigerate until well chilled, about 30 minutes.
• Stir before serving. Pour over ice in tall glasses or into recycled serving-size glass bottles or insulated tumblers.

MOROCCAN COFFEE WITH SIX FRAGRANT SPICES

Steps:

• Combine the spices with the coffee beans in a grinder and whirr until the beans are finely ground.
• Bring 4 cups of water to boil.
• Put some milk-a cup or more-in a small saucepan over a low flame to heat. Do not let it come to a boil.
• If you are making the coffee in a filtered maker: Pour the coffee mixture into the paper-lined brewing cup. Pour about 2 ounces of boiling water over the coffee to allow the grounds to "bloom." Then slowly add the rest of the water, allowing it to drip through the grounds into the pot below.
• Or (for Mikekey) if you are using a French press: Put the coffee and spice mixture in the bottom of the press pot. Pour in the requisite amount of boiling water, put the top in place and let the mixture steep for 4 to 5 minutes. Press the plunger down.
• Pour the spiced coffee into cups and add hot milk (and sugar) if desired. Serve at once.

SPICED COCONUT COFFEE

Steps:

• Combine the ground coffee, red pepper, cloves, and cinnamon stick in a coffee filter set into a drip coffee brewer. Pour the water into the brewer's water reservoir. Set the coffee brewer on to brew.
• While the coffee brews, gently warm the coconut milk in a small saucepan over medium-low heat. Stir in the honey until the honey is dissolved. Pour the brewed coffee into the mixture; stir. Divide the liquid into two mugs to serve.