top of page

SPICED FEZPRESSO

A beautiful thing about espresso is its brevity. In Rome, one stands at a café “bar” just long enough to down one in three sips or less from a simple white ceramic cup smaller than an egg. On the other hand, sipping from a hand-glazed Moroccan cup (normally used for tea) purchased in the Medina markets of Fez adds a certain romance to a macchiato nestled between one’s fingertips.

Recipe from Spruce Eats
Yield: 8 servings

Ingredients

  • 1/2 cup coffee beans, or espresso beans

  • 1 tablespoon ground cinnamon

  • 1 to 2 whole cloves

  • 3 to 4 cardamom pods

  • 1/4 teaspoon freshly grated nutmeg

  • 1/4 teaspoon ground ginger, optional

  • 1/4 teaspoon freshly black pepper, optional

  • Granulated sugar for serving, optional

  • Hot milk, for serving, optional

Directions

1. Gather the ingredients.
2. Place all ingredients into a coffee grinder and process.
3. The spiced coffee is best used immediately. If you don't need all of it, store the spiced ground coffee in a light-proof, airtight container.
4. Use the spiced ground coffee, 1 to 2 tablespoons of the mixture per serving. Note: Ground spices may clog the filter basket in electric espresso makers, so other brewing methods are preferred, such as a French press, pour over, or drip coffee machine.
5. Serve the spiced coffee black, or with sugar and hot milk as desired.
 

​

bottom of page