Coffee Classics: Moroccan Spiced Coffee (Morocco)
Moroccan Spiced Coffee is a cup filled with the soul of Morocco — a place where scent is as much a language as words themselves. In the medinas of Marrakech, spices tower in clay bowls: cinnamon, clove, cardamom, nutmeg, anise. Their fragrances drift and swirl in warm air, weaving into the rhythm of merchants’ calls, footsteps on stone, and the rustle of fabrics dyed in sun-bright colours.
Coffee in Morocco is less about caffeine and more about atmosphere. Spices are added not to overpower but to remind — of warmth, hospitality, and the ancient caravans that once carried these aromatics across the desert. Each cup tastes like a story: sweet desert nights, flickering lanterns, and conversations shared beneath star-coated skies.
It is comfort, memory, and mystery… all steeped into one fragrant sip.
Ingredients
1 cup freshly brewed strong coffee
1 cinnamon stick or ¼ teaspoon ground cinnamon
1–2 cardamom pods, lightly crushed
1 clove (optional)
1 teaspoon sugar or honey
Equipment Needed
Saucepan or small pot
Fine strainer
Coffee brewer of choice
Heatproof glass or mug
Method
Brew a strong pot of coffee.
In a small saucepan, gently heat the spices with sugar or honey until aromatic.
Pour the hot coffee over the spices and let steep for 1–2 minutes.
Strain into a mug or glass.
Serve immediately, ideally with Moroccan pastries or dates.
Notes
You can adjust spices depending on mood; cardamom adds floral lift, cinnamon adds warmth.
Avoid over-steeping to prevent bitterness.
Traditionally served sweet — embrace the sweetness.
