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Two small ceramic cups of ras el hanout coffee dusted with spices and dried rose petals on a wooden board

Ras el Hanout Coffee with Warm Spice Depth

A short, strong spiced coffee drink built on ras el hanout and espresso, ready in under 10 minutes.
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Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings: 2 cups
Course: Coffee Drink
Cuisine: middle eastern
Calories: 45
Ingredients Method Notes

Ingredients
  

Spiced Coffee Base
  • 120 ml double espresso (or strong moka pot coffee) (2 shots); about 60 ml per serving
  • 120 ml water filtered, heated to 93 C / 200 F
  • 1/2 tsp ras el hanout use a blend with visible cardamom and rose
  • 1 tsp honey orange blossom honey preferred, adjust to taste
  • 1 pinch ground cardamom optional, adds intensity if your blend is mild
For the Latte Version (optional)
  • 120 ml whole milk or oat milk steamed or frothed
  • 1 pinch ras el hanout for dusting on top of foam

Method
 

Toast and Steep the Spice
  1. Add 1/2 tsp ras el hanout (and the optional pinch of cardamom) to a small saucepan over medium-low heat. Stir constantly for 30 seconds until fragrant. The spices should smell toasty but not scorched.
  2. Pour in 120 ml of water heated to 93 C / 200 F. Stir to combine and let the spice steep for 2 minutes over very low heat. Do not boil - you'll lose the floral notes.
  3. Remove from heat and stir in 1 tsp honey until dissolved. Taste the spiced water. It should be warm, floral, and slightly sweet with a clean spice finish.
Brew the Espresso
  1. Pull a double shot of espresso (120 ml total) using your espresso machine or moka pot while the spice steeps. Strong moka pot coffee works well here - aim for a bold brew.
Combine and Serve
  1. Pour the spiced water through a fine-mesh sieve into two pre-warmed small cups to remove any spice grit. Divide evenly.
  2. Pour the hot espresso over the strained spiced water in each cup. Stir gently once to combine.
  3. For the black version, serve immediately. For the latte version, steam or froth 120 ml of milk, divide between the cups, and dust the top lightly with a pinch of ras el hanout.

Notes

  • Toast the spice blend for 30 seconds in a dry pan before brewing to sharpen the aroma.
  • Use 1/4 tsp ras el hanout per double espresso as your starting point - increase only after tasting.
  • Strain through a fine-mesh sieve before serving to remove gritty spice particles.
  • Orange blossom honey pairs better with this spice blend than plain white sugar.
  • Older spice blends (over 12 months) lose potency - add an extra pinch of fresh cardamom to compensate.