I love to make my own spice mixes and I use them a lot. I have a whole shelf full of different homemade blends for convenience. Today I want to show you how to make an arabian coffee spice mix, though I rarely use it in coffee. It’s so good in hot chocolate and for spicing up all kinds of bakes, from waffles over plain muffins and cinnamon rolls, to a very special christmas cheesecake that’ll get posted in a few days.
I use an old coffee grinder to grind and blend my spices. You can also use a pestle and mortar if you need a workout.
A small grater for the nutmeg is helpful as well, I wouldn’t dare throwing a huge piece of nutmeg into the blender.
For the arabian coffee spice mix you need:
- 10 cardamom pods
- 5 cloves
- 5 allspice berries
- 2 chocolate peppercorns (or 5 normal black peppercorns)
- 1 very small cinnamon stick (ceylon)
- 1/4 nutmeg
- 1/2 vanilla bean (pulp and pod)
I love chocolate peppercorns. It’s a variety of long pepper (piper longum) with a bit of oomph and a pronounced chocolatey taste. It’s in the photo: the two long, black things looking a bit like mouse droppings.
Grate about a quarter of the nutmeg and slice the half vanilla bean into small pieces. Give the cinnamon stick a whack with a rolling pin to splinter it up. Throw everything into the grinder / mortar and work the ingredients into a very fine powder.
Tadaa, you have made arabian coffee spice. It’s potent stuff and a little goes a long way. Start with a big pinch for a pot of coffee or a big cup of hot chocolate with whipped cream and work from there.
Aim for 1-2 tsp for 500g flour. And as always, be creative!