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Two ceramic mugs of bay leaf infused coffee on a wooden table with dried bay leaves and a cinnamon stick beside them

Bay Leaf Coffee with Warm Spice Notes

A lightly herbal, aromatic coffee made by steeping dried bay leaves in hot brewed coffee for 4 to 5 minutes.
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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings: 2 cups
Course: Coffee
Cuisine: Herbal Infusion
Calories: 12
Ingredients Method Notes

Ingredients
  

  • 480 ml freshly brewed medium-dark roast coffee about 2 standard cups, brewed hot
  • 4 dried Turkish bay leaves whole, not ground, 2 per cup
  • 1 cinnamon stick small; optional, adds warmth
  • 1 tsp honey optional, per cup to taste
  • 60 ml whole milk or oat milk optional, to finish

Method
 

Brew and Steep
  1. Brew 480 ml of medium-dark roast coffee using your preferred method. Aim for water around 90 C / 195 F for brewing.
  2. While the coffee is still very hot, divide it between two pre-warmed mugs. Drop 2 whole dried Turkish bay leaves and half the cinnamon stick (if using) into each mug.
  3. Cover each mug loosely with a small plate or saucer to trap heat. Steep for exactly 4 to 5 minutes. At 4 minutes the flavor is herbal and smooth. At 6 minutes or more it turns noticeably bitter and medicinal.
  4. Remove the bay leaves and cinnamon stick using a spoon. Do not leave them in. Discard them - they are not safe to eat whole.
  5. Stir in honey if using. Add warmed milk or oat milk if you want a softer cup. Serve immediately.

Notes

  • Remove bay leaves after exactly 4 to 5 minutes to avoid a bitter, medicinal finish.
  • Use Turkish bay leaves for a gentler flavor, California bay is roughly twice as strong.
  • A pre-warmed mug keeps the coffee hot enough during steeping without extra heat.
  • For a stronger infusion, steep with a lid or small plate on top of the mug.
  • Never leave bay leaves in the coffee after steeping, discard them immediately.