Spiced Dessert Coffee Recipes

SPICED COFFEE FRAPPE

Steps:

• Add the coffee cubes, milk, sugar and hazelnut spread to a blender and buzz until smooth. Add the ginger and spices and blend until a little more until combined. Pour into 4 glasses. Grate fresh nutmeg on top.

SPICED COFFEE AFFOGATO WITH VANILLA ICE CREAM

Steps:

• Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5-7 minutes. Let cool, then coarsely chop.
• Mix cinnamon and cardamom in a small bowl.
• Divide ice cream among 4 small serving bowls or coffee cups. Sprinkle spice mixture over and pour 2 Tbsp. espresso into each bowl. Top with pistachios.

SPICED DESSERT COFFEE

Steps:

• Pour water into 10-cup coffeemaker. In filter basket, mix remaining ingredients except whipped cream. Brew coffee.
• Pour coffee into mugs. Top with whipped cream.

ANNE'S SPICED COFFEE

Steps:

• Fill a coffee filter with freshly ground coffee, cinnamon, nutmeg, cloves, and zest. Fill the coffee maker with water to make 8 cups, and brew.

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 APPLE COFFEE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan. Sprinkle sugar in the pan to coat. Whisk together 2 cups of flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, cloves, and nutmeg in a bowl.
• Beat 1/2 cup butter and 1 cup white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Spread into prepared pan.
• Top the cake with the sliced apples, arranged in an overlapping spiral pattern. In a small bowl, blend 2 tablespoons flour, brown sugar, and 1/2 teaspoon cinnamon, and butter with fork until crumbly. Sprinkle over the apples.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

SAVORY-TO-SWEET COFFEE SPICE MIX

Steps:

• Mix together bee pollen, coffee, orange peel, cinnamon, cardamom, and fennel in an airtight container and cover.
• Do ahead: Spice mix can be made 1 month ahead. Store at room temperature.