Moroccan Coffee With Cardamom

Portions:4
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Ingredients

  • 4 coffee cups of water about 100 ml each
  • 4 cardamom pods
  • 4 teaspoons very finely ground Arabica coffee
  • 4 teaspoons sugar

Instructions

  • Place the measurement water and cardamom pods in a small saucepan and carefully spoon the coffee and sugar on top.
  • Gently stir the sugar and coffee into the surface of the water, making sure you don’t touch the bottom of the pan with the spoon.
  • Bring to just below boiling point over a medium heat, gradually drawing in the outer edges of the coffee into the middle to create a froth.
  • Just as the coffee is about to bubble, spoon some of the froth into 4 coffee cups and pour in the coffee.
  • Leave to stand for 1 minute before drinking to let the coffee grains settle at the bottom of the cups.

Notes / Tips / Wine Advice:

For milky cinnamon coffee,

place 2 tablespoons finely ground coffee, 4 cinnamon sticks and 400 ml water in a saucepan and bring to the boil, stirring continuously, then turn off the heat and leave to steep for 10 minutes. Strain the coffee, reserving the cinnamon sticks. Pour back into the pan and heat gently to just below boiling point. Put 250 g condensed milk into a separate pan and heat gently to just below boiling point. Place the reserved cinnamon sticks into 4 cups, mugs or heatproof glasses. Pour in the coffee to just over halfway, then pour in the condensed milk. Dust the tops with ground cinnamon and serve immediately.
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Course Hot drinks
Cuisine Arabic / Moroccan