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Moroccan Spiced Coffee

This Moroccan spiced coffee recipe is well-suited for brewing in an automatic drip maker, stovetop Moka, or French coffee press. The aromatic spices add exotic flavor without overwhelming; for more pungency, add the optional ginger and black pepper.
If you don’t have a coffee/spice grinder, substitute ground coffee and ground spices. Stir them together to mix.


  • 1/2 cup coffee beans
  • 1 tablespoon ground cinnamon
  • 1 or 2 whole cloves
  • Seeds from 3 or 4 cardamom pods
  • 1/4 teaspoon nutmeg (freshly grated)
  • Optional: 1/4 teaspoon ground ginger
  • Optional: 1/4 teaspoon black pepper


  1. Place all ingredients into a coffee grinder and process. 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.
  2. Use the spiced ground coffee, one to two tablespoons per serving, to brew spiced coffee or espresso. (Note: The ground spices may clog the filter basket in electric espresso makers, so other brewing methods are preferred.)
  3. Serve the spiced coffee black, or with sugar and hot milk as desired.

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Coffee & Spice

Ethically Sourced Specialty Coffee, Matched with a Little Spice