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Have you ever tried Moroccan Coffee?
We’ve enlisted the help of our friends next door at Blend to create some very special coffee recipes over the next few weeks from all around the world.
Today we start in North Africa.
Morocco, a North African country bordering the Atlantic Ocean and Mediterranean Sea, is distinguished by its Berber, Arabian and European cultural influences. Marrakesh’s medina, a maze-like medieval quarter, offers entertainment in its Djemaa el-Fna square and souks (marketplaces) selling ceramics, jewellery and metal lanterns. The capital Rabat’s Kasbah of the Udayas is a 12th-century royal fort overlooking the water.
What is unique about Moroccan coffee is that it is mixed with spices to create a unique taste.
To make a traditional Moroccan coffee you will need:
- 1⁄4 teaspoon freshly ground cinnamon
- 1⁄4 teaspoon freshly ground black peppercorns
- 1⁄4 teaspoon freshly ground ginger
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄8 teaspoon freshly ground green cardamom seeds
- 1⁄8 teaspoon freshly ground clove
- 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.