Portions: 6 servings
This spiced winter coffee is the love child of coffee and tea: start with great ground coffee beans, mixed with great aromatic spices, and served warm topped with whipped cream. It almost felt sinful as I sipped it, but oh so comforting.
Spiced winter coffee.
Why I ❤️ it
If there is any clear division in the world it has to be between tea and coffee drinkers. Coffee, however, is my poison of choice. And since I love spices (who doesn't?!), and adding spices to my daily Dominican coffee is a custom I keep, it was a natural progression to add more to a drink that revitalizes and comforts us.
You're going to love this winter spiced coffee recipe, and starting your morning with this billion-dollar drink. Just try it and you'll agree with me. This is like none of the coffee drinks you can find at the mermaid coffee shop [wink, wink].
Spiced winter coffee recipe
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Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Steep spices
In a large saucepan, combine cinnamon sticks, cardamom seeds, star anise and 1 quart water [2 liter]. Simmer over very low heat until the liquid has reduced to half.
Strain and discard all the solids, careful not to scald yourself.
Step 2: Whip cream
In the meantime, whip the heavy cream with the mixer wire attachment at medium-high speed until it forms soft peaks (1 ½ minutes).
Add powdered sugar and whisk until it forms firm peaks (2-3 mins).
Step 3: Make coffee
Add the ground coffee to the bottom of the french press, and add the boiling liquid you just strained.
Let it rest for 30 seconds, then press.
Step 4: Serve
Pour the coffee into six tall glasses and add brown sugar to taste. Top with a swirl of cream, and sprinkle with cocoa.
Serve right away with a coffee stirrer or spoon.
You can make this without sugar, if you prefer your coffee strong and unsweetened, it's a a great winter coffee drink on its own: half tea, half coffee.
You can also sprinkle with some powdered cinnamon in addition to the cocoa, or you can drizzle it with dark chocolate syrup if you have any.
French press yields a great, strong, foamy coffee, and it is the safest way to use this flavored water.
I do not recommend this recipe with an Italian espresso maker (moka) or an electric coffee maker, those require you to use clean water.
Calories: 220kcal - Carbohydrates: 31g - Protein: 1g - Fat: 7g - Saturated Fat: 5g - Polyunsaturated Fat: 0.4g - Monounsaturated Fat: 2g - Cholesterol: 22mg - Sodium: 11mg - Potassium: 79mg - Fiber: 1g - Sugar: 28g - Vitamin A: 294IU - Vitamin C: 1mg - Calcium: 42mg - Iron: 1mg
What is winter coffee?
Winter coffee is a spiced hot coffee drink. It may combine different ingredients depending on the recipe.
How to make a perfect cup coffee in winter?
This winter spiced coffee has many of the aromatic spices we associate with winter in a hot cup of brewed coffee topped with whipped cream and cocoa.
This is just a printer-friendly summary, some useful details are found in the recipe above.
Winter Coffee Spiced with Cinnamon & Star Anise [+Video]
- 5 cardamom pods a bit crushed
- 2 cinnamon sticks
- 2 star anise
- ½ cup heavy cream
- ⅓ cup powdered white sugar to whip the cream
- 1 cup freshly-ground coffee beans
- ⅓ cup brown sugar optional, you may use your favorite sweetener, or none
- 1 tablespoon unsweetened cocoa powder
- In a large saucepan, combine cinnamon sticks, cardamom seeds, star anise and 1 quart water [2 liter]. Simmer over very low heat until the liquid has reduced to half.Strain and discard all the solids, careful not to scald yourself.
- In the meantime, whip the heavy cream with the mixer wire attachment at medium-high speed until it forms soft peaks (1 ½ minutes).Add powdered sugar and whisk until it forms firm peaks (2-3 mins).
- Add the ground coffee to the bottom of the french press, and add the boiling liquid you just strained.Let it rest for 30 seconds, then press.
- Pour the coffee into tall glasses and add brown sugar to taste. Top with a swirl of cream, and sprinkle with cocoa.Serve right away with a coffee stirrer.
Originally published on Nov 27, 2013