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Winter Spiced Coffee

This spiced winter coffee is the love child of coffee and tea: coffee beans and a spice mix steeped slowly, mixed with Kahlúa and served warm topped with whipped cream.
It’s milder than regular coffee, but the spices dance tight against the coffee, neither dominating the other. The aroma is intoxicating, and with a touch of Kahlúa, it just works.


  • ½ cup of double cream
  • ¼ cup of coffee beans
  • 2g cardamom pods, ground
  • 2 star anise
  • ½ lt of water
  • 1/3 cup of powdered sugar
  • ½ cup of Kahlúa
  • 1/3 cup of brown sugar
  • 1 tablespoon of sweetened cocoa
  • 1 teaspoon of cinnamon powder


  1. Chill whipping cream, and the bowl and wire attachment of your mixer.
  2. In the meantime, mix coffee beans, cardamom, star anise and 1/2 lt of water in a pot. Simmer over very low heat until the liquid has reduced to half.
  3. Whisk the cream with the wire attachment at medium-high speed until it forms soft peaks (1 1/2 minutes). Add sugar and whisk until it forms firm peaks (2-3 mins)
  4. Sieve coffee to eliminate solids. Mix with the Kahlúa and brown sugar, and split equally into 6 cups. Top with a swirl of cream, and sprinkle with cocoa and cinnamon.

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Coffee & Spice

Ethically Sourced Specialty Coffee, Matched with a Little Spice