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Two ceramic mugs of clove and orange spiced coffee with curled orange peel on the rim, whole cloves on wooden surface

Clove and Orange Coffee with Warm Spice

A stovetop spiced coffee made with whole cloves and fresh orange zest. Bold, aromatic, and ready in under 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 cups
Course: Coffee Drink
Cuisine: Seasonal Coffee Drink
Calories: 18
Ingredients Method Notes

Ingredients
  

  • 3 tbsp dark roast ground coffee coarsely ground, French or Italian roast
  • 480 ml filtered water just off the boil, around 93 C / 200 F
  • 7 whole cloves lightly crushed with the flat of a knife
  • 1 tsp fresh orange zest from about half a navel orange, divided between cups
  • 1 honey to 2 tsp; optional, orange blossom or wildflower recommended
  • 2 tbsp heavy cream or whole milk optional, one tablespoon per cup

Method
 

  1. Place the whole cloves in a small saucepan. Lightly crush each one with the flat side of a knife to crack the surface slightly.
  2. Add 480 ml of filtered water to the saucepan and bring it to just below a boil, around 93 C / 200 F. Do not let it reach a rolling boil or the clove flavor sharpens too fast.
  3. Add the ground coffee directly to the hot water. Stir once with a wooden spoon to combine. Let the mixture steep over low heat for 3 to 4 minutes. Watch the clock here. Past 4 minutes, the cloves push the cup into bitter territory.
  4. Remove the saucepan from the heat. Pour the coffee through a fine-mesh sieve into a pre-warmed mug or serving vessel. Press gently on the grounds to extract the last of the liquid, then discard the solids and cloves.
  5. Stir in honey now if using. The residual heat will dissolve it without cooking off the floral notes.
  6. Grate fresh orange zest directly into each cup, about half a teaspoon per serving. Add a splash of cream or milk if using. Serve immediately.

Notes

  • Crush cloves lightly before steeping to release flavor faster without over-extracting.
  • Add orange zest after brewing, not during, to preserve the citrus oils.
  • Use dark or medium-dark roast coffee; light roast gets overwhelmed by clove spice.
  • Strain through a fine-mesh sieve when making a batch for more than two people.
  • Honey added off heat, not during simmering, keeps its floral notes intact.