Moroccan spiced coffee mocktail and cocktail recipe
Delicious Moroccan coffee cocktail recipe for any coffee lover with cold brewed spiced coffee, cocoa, and almond milk. Tweak this recipe easily to your flavor and choose a non-alcoholic, or boozed-up version!
I know that I have been an advocate of the Moroccan Mint tea, but sometimes coffee is just a better choice – and if you can make it spiced with warm fragrant spices Moroccan style and serve it a bit more unordinary than a regular coffee – well I’m in.
RELATED: How to make Moroccan Mint Tea: recipe, serving and culture
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Why you’ll love this Moroccan Coffee Cocktail recipe
- I’ll give you the slow-living option to make a cold brew or a quick day version with hot brewed coffee – choose the one that fits into your day.
- Don’t know how to use a shaker? No problem, look for a blue info box “Shake it like a pro” to have a quick shaker school and be comfortable with shaking!
- You can easily adjust the sweetness to your liking or skip the dark syrup completely.
- With the cold brew method, this coffee is very flexible, and I have left it in the fridge to brew for even three days and it has been just good – you know life happens and sometimes you just forget things.
- This recipe is for two, but you can add up easily if you are serving a crowd.
Tips for making Moroccan Coffee Cocktail
- Before shaking the cocktail, get all the things ready for the rim.
- Reserve yourself lots of ice for shaking and serving.
- Use a small cloth to sweep the syrup to the edges of the glass or a brush.
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Coffee drinks and cocktails
Cafe Mocha and Espresso Martini meet Marrochino and Nousnous. What happens? Well, this recipe. Before entering the recipe, I go through a few coffee drinks and cocktails that have inspired this recipe. If you prefer you can jump straight to the recipe.
Espresso Martini
Espresso Martini is a cold cocktail, a mixed drink, made with espresso, coffee liqueur, and vodka, that are shaken together to get a nice foam on the top of the drink.
Café Mocha
Café Mocha is a latte flavored with chocolate and it is served hot. It is called Moccaccino as well. So basically Café Mocha has one shot of espresso, lots of frothed milk, and liquid chocolate.
RELATED : Dark Hot Chocolate Recipe
Is this recipe same as Marrochino?
No, but this recipe is inspired by different coffee drinks, and Marrochino is one of them. True Marrochino is an Italian hot coffee drink with cocoa powder. It is called espressino in South Italy. Though the name Marrocchino means Moroccan, it is an Italian beverage. The name comes from the Moroccans that delivered the leather to Borsalino, the Italian hatmaker. The source and the full story of Marrochino coffee can be found here.
Nous-nous
Nous-nous (or nousnous) is a local Moroccan hot coffee drink made with half of espresso and half of the frothed milk. “Nous” [nos] means “half” in Darija, Moroccan Arabic. This coffee is known only in some regions and normally if you order coffee with milk, “qahwa b’hlib“, you will get the same.
Ingredients you need for the cold brew
- Ground coffee, preferably Arabic fine, dark roast coffee powder, can be found in specialty coffee shops or Arab shops. Can be substituted for other coffee grounds of your preference.
- Powdered cinnamon, use Ceylon cinnamon which is better in quality, avoid Cassia cinnamon, which contains loads of possible harmful coumarin
- Ground cardamom, for brewing the coffee and a bit for the rim of the glasses
- Cocoa powder, the dark unsweetened one
Ingredients you need for shaking the cocktail and making the rim
- Ground cardamom, just a bit for the rim
- Dark chocolate, for the rim, you and substitute with another chocolate or check my other suggestions under the header How to tweak this recipe.
- Almond milk, I use unsweetened and roasted almond milk, but you can substitute it with any milk of your preference.
If you want to booze it up
- Coffee liqueur
- Baileys, can be substituted with another cream liqueur.
Tools you may need
- Tiny jar or a French press (I use this one, now they have added helpful measurement marks on the side, which I don’t have!), to cold brew the coffee
- Grater to grate the dark chocolate for the rim
- Shallow plate for doing the rim
- Boston shaker. I use this Boston shaker with mixing glass and shaking tin. If you don’t have a shaker you can use a box that has a tight lid for shaking. Preferably long formed one. It’s not 100% the same but it will help a bit if you do not have one and want to do without.
- Tiny plate or bowl for making the rim
- Brush or a small cloth to spread the syrup to the rim.
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How to make this Moroccan Coffee Cocktail recipe
In this Moroccan Coffee Cocktail recipe you can choose from two coffee brewing methods to prepare the coffee infusion base for the cocktail. The slow-living option with cold brewing overnight or the quick day option with a hot brew method if you want to do your cocktail straight away.
Cold brew – the slow-living method
The day before, measure coffee grounds, spices, and cocoa powder into a jar. Pour the water into the jar and mix well with a small whisk or spoon. Place into the fridge for 12-24 hours.
Hot brew – the quick day method
Measure the coffee and cocoa powder into a French Press and mix it with the spice blend of powdered cinnamon and cardamom. Pour on the hot water (max 95°C) and let it brew for about 5 minutes. Strain to another jar and stir to cool it down a bit.
Step One: Chill the glasses
Put your glasses in the freezer for at least 10 minutes to chill. Set the clean shaker ready on the side.
Step Two: Garnish the rim
While glasses are chilling grate the dark chocolate with a small hole grater. If you do too big chunks of chocolate they won’t stick in the rim but will fall off.
PRO TIP:
Wash your hands with cold water to cool your hands and leave the tin foil on the top of the chocolate when you are grating not to let the chocolate melt in your warm hands.
Mix the dark chocolate with cardamom on a shallow plate or a small bowl that is big enough to dip your glass into.
The next phase and shaking the drink I like doing it quite quickly to keep the chilled glasses still cool when serving the cocktail.
Brush or sweep with a cloth the dark syrup into the rim of the glass about half a centimeter on both sides of the glass; the inside and outside rim. If I’m doing the drinks for just for ourselves I swoop it easily with just my fingertip around the rim.
Hold the glass from its foot and dip it in or rotate nicely in the chocolate and cardamom mixture to decorate the rim. If you have extra chocolate after garnishing the rim, use it on top of a yogurt or a waffle for a moment of indulgence.
Step Three: Load the shaker and shake
Load both parts of your shaker halfway with the ice to let them cool.
Strain your cold brewed coffee into a measuring cup. You should get about 1 dl of infused coffee. Discard the ice from the mixing glass and pour the cold brewed coffee in. Add up with the same amount of almond milk. Add the dark syrup and the chosen alcohol if you want to make a cocktail instead of a mocktail. Then shake for about 20 seconds.
Shake it like a pro – a quick shaker school
Load the mixing glass and shaking tin of your Boston shaker halfway with the ice to let them cool. Discard the ice from the mixing glass and measure your cocktail ingredients into it.
Strain the melted water from the shaking tin, and pour the liquids from the mixing glass into the shaking tin. Close the shaker by inserting the mixing glass into the shaking tin at a slight angle and tapping firmly from the bottom of the glass to attach them.
If you lift from the mixing glass the shaking tin should stay attached and not fall down.
Then shake.
Place your other hand on the top of the mixing glass and the other on the bottom of the shaking tin. Shake for a good 20 seconds and shake vigorously to mix the ingredients, cool the drink, and create the foam.
Shake safely!
Always shake so that the mixing glass of the shaker goes up and behind your shoulder when shaking and nobody is behind you. If the shaker opens or cracks or anything things will fly behind you and not on someone.
Put the shaker on the glass side up to the table. Detach the shaker parts by hitting firmly with the side of your palm to the shaker tin in the place where you see the two shaker pieces start to separate.
Place the shaker strainer on top of the shaking tin and keep it steady with your index finger while pouring the drink into the glasses.
If you might have still some bits and pieces of spices or coffee grains etc. that you don’t want into your drink, you can use a small fine mesh sieve to pour through to double strain the cocktail for better results.
How to serve Moroccan Spiced Coffee Cocktail
Share the shaken coffee drink evenly to the glasses and notice that the beautiful froth you just created with shaking comes last, so make sure to divide it equally into both glasses. You can add one or two fresh ice cubes and a dash of cinnamon powder to your cocktail sprinkle a bit of coffee beans to your coffee tray and you are done – so go sipping!
Storage and making ahead
The cocktail itself doesn’t store, so you should prepare only the amount that you are drinking straight away. The coffee infusion in the Moroccan Coffee Cocktail recipe can be prepared ahead and stored in the fridge for three days up to one week. I have stored it mainly unstrained for there are many times that I have made it and forgotten it in the fridge for several days. And well it just gets a bit deeper in the flavor!
How to tweak this recipe
- Change the rim: cane sugar, crushed gingerbread, white chocolate crumble, almond powder…
- Change the alcohol: rum, Irish whiskey, Kahlua, triple sec…
- Change the warm spices: chai spice, add a bit of ginger, or nutmeg, or add a bit of ground black pepper or, do it with my ultimate Moroccan spiced coffee grounds mixture!
- Change the syrup: use a simple syrup, or flavored with caramel, vanilla, chai, cinnamon, or chocolate!
RELATED: Delicious Moroccan Spiced Coffee Recipe | Make in 10 minutes
Little Helper
For my little helper, the shaker is too heavy to hold but for bigger ones, it would be a fun thing to try no doubt! Playing with the ice cubes (counting them, eating them…) or pouring the coffee and almond milk into the strainer. It is also A-M-A-Z-I-N-G to hear the voice of the shaker for the ice cubes do make quite a noise jumping in there!
At our household, we are doing only non-alcoholic cocktails aka mocktails, but a word of advice if you are using any alcohol in the presence of children (which I do not recommend) remember that liqueurs are very strong with their scent and not good for children to smell, or be around them nor an adult who has been drinking any.
Let’s keep the tiny ones safe, okay? ♡
What is your favorite coffee drink or cocktail?
Do you prefer short or long coffee drinks? Iced lattes or espresso martinis? Let me know in the comments! If you have made your cocktail inspired by this post tag me on Instagram with @blue.tea.tile, and you might be included in this post!
Short on time?
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Moroccan Coffee Cocktail
Delicious Moroccan coffee cocktail for any coffee lover with cold brewed spiced coffee, cocoa, and almond milk. Tweak this recipe easily to your flavor and choose a non-alcoholic, or boozed-up version!
Ingredients
- 2 tbsp fine coffee powder
- 200 ml water
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom and a bit for the rim
- 1 tbsp unsweetened cocoa powder
- 10 g dark chocolate
- 100 ml Almond milk (more or less if needed)
- 1-2 cl dark syrup and a bit for the rim
- 2-4 cl coffee liqueur (optional) (leave out the syrup, if you do not prefer a VERY sweet cocktail)
- 2-4 cl Baileys (optional)
Instructions
- Step one - Chill the glasses
Put your glasses in the freezer for at least 10 minutes to chill. Set the clean shaker - Step two - garnish the rim
While glasses are chilling grate the dark chocolate with a small hole grater. If you do too big chunks of chocolate they won’t stick in the rim but will fall off. Mix the dark chocolate with cardamom on a shallow plate or a small bowl that is big enough to dip your glass into.
The next phase and shaking the drink I like doing it quite quickly to keep the chilled glasses still cool when serving the cocktail.
Brush the dark syrup into the rim of the glass about half a centimeter on both sides of the glass; the inside and outside rim. If I’m doing the drinks for just for ourselves I swoop it easily with just my fingertip around the rim.
Hold the glass from its foot and dip it in or rotate nicely in the chocolate and cardamom mixture to decorate the rim. - Step three - load the shaker and shake
Load both parts of your shaker halfway with the ice to let them cool.
Strain your cold brewed coffee into a measuring cup. You should get about 1 dl of infused coffee. Discard the ice from the glass part of your shaker and pour the cold brewed coffee in. Add up with the same amount of almond milk. Add the dark syrup and the chosen alcohol if you want to make a cocktail instead of a mocktail.
How to serve Moroccan Spiced Coffee Cocktail
Place the shaker strainer on top of the metallic shaker and keep it steady with your index finger while pouring the coffee drink into the glasses. Share evenly and notice that the beautiful froth you just created with shaking comes last, so make sure to divide it equally into both glasses. You can add one or two fresh ice cubes and a dash of cinnamon powder to your cocktail sprinkle a bit of coffee beans to your coffee tray and you are done - so go sipping!
Storage and making ahead
The cocktail itself doesn’t store, so you should prepare only the amount that you are drinking straight away. The coffee infusion you can prepare ahead and store in the fridge for three days up to one week. I have stored it mainly unstrained for there are many times that I have made it and forgotten it in the fridge for several days. And well it just gets a bit deeper in the flavor!
Cold brew - the slow-living method
Measure coffee grounds, spices, and cocoa powder into a jar. Pour the water into the jar and mix well with a small whisk or spoon. Place into the fridge for 12-24 hours.
Hot brew - the quick method
Measure the coffee and cocoa powder into a French Press and mix it with the spice blend of powdered cinnamon and cardamom. Pour on the hot water (max 95°C) and let it brew for about 5 minutes. Strain to another jar and stir to cool it down a bit.
Notes
- For more options on how to substitute ingredients or adjust this recipe look for "How to tweak this recipe" header in the post.
- If you need step-by-step guidance on how to use a shaker check my blue colored info box " Shake it like a pro" to learn how to shake with a boston shaker!
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 497Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 65mgCarbohydrates: 90gFiber: 1gSugar: 61gProtein: 1g
These calculations are generated automatically by Nutritionix based on the ingredients shown in the recipe. The nutrition information is an estimation and may include errors. All nutritional information presented and written within this site (blueteatile.com) is intended for informational purposes only. The writer is not a certified nutritionist or registered dietitian and any nutritional information should be used as a general guideline only.
Mix some other drinks too
