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Coffee lovers are a pretty loyal clan, with total strangers bonding like relatives over a shared love of lattes, macchiatos, flat whites and cafe mochas. This goes double when the air gets crisp and java drinks gravitate from icy cold drinks to steamy belly warmers. But what if you’re at home or at work, far from your favorite coffee shop, but you want that little something extra to spice up your coffee?

Fortunately, Mother Nature knows exactly what you need. It’s not sweetened syrups or artificial flavors, but rather the simple, earthy spices available in supermarkets, spice shops and a host of online sellers. The best part is that they’re ground into flavorful powders ready to be pinched, sprinkled, or heartily stirred into that steaming cup of morning glory. Even better is grabbing one of these beer transformers as the day wears on and the outside temperatures drop. For more concentrated flavors, you can mix spices into the coffee grounds before brewing.

The possibilities are endless, but we’ve narrowed down a list of five exciting fall and winter spices for coffee inspiration. Aware that java time is almost sacred for many people, this list starts with some mild enhancers: cinnamon and allspice. Then a more impactful approach is needed by introducing three classic spice suggestions with exotic brewing potential: coriander, chai spice and ginger.

Read more: 26 coffee tricks you need to know for a better cup

Cinnamon can be used for a subtle or spicy Mexican coffee

There’s a good chance you’ve already enjoyed cinnamon in your coffee. Cappuccinos and mochas often come with a dusting of cinnamon on the crowning layer of cream or foam, especially in seasonal fall and winter concoctions. It can really be as simple as a cinnamon topping or a quick stir — but it’s also possible that the earthy cinnamon works a little harder in the cup.

Consider mixing ground cinnamon into the milk before heating or hot frothing, allowing the powder to completely dissolve and permeate the warm, frothy milk before stirring it into the hot coffee. If you like things sweet, this is also a good time to add honey, pure maple syrup or granola. demerara sugar. Just make sure the cinnamon isn’t overpowered by its stronger cup mates; add an extra shake or two!

Then there’s more Mexican coffee, also known as cafe de ollameaning “coffee from a pot”. Cinnamon is the star of this java show, and it’s easy to make a whole pot to share. The modern brewing method involves heating water, cinnamon sticks, and dark brown sugar (or Mexican piloncillo sagar) in a saucepan, before adding medium-roast or dark ground coffee as the mixture begins to boil. Then stir, remove from heat, drain for a few minutes and strain into individual cups. Ground cinnamon would work here too, but whole spices are ideal for intense flavor.

Allspice, The mysterious berry with warming winter power

A misconception about allspice curiously remains in culinary lore – that it is a blend of “all” spices. That couldn’t be further from the truth, as it is actually a single dried berry from the Pimenta dioica plant. The confusion is somewhat warranted given the myriad flavors emanating from allspice, including notes of nutmeg, cloves, cinnamon, and a hint of pepper. Allspice commonly appears in baked goods, desserts, sauces and rubs — but don’t let that dampen your imagination. Just as it thrives in warm drinks like cider and mulled wine, it can instantly transform a cup of coffee.

As a warming spice, allspice is a natural complement to the earthy flavors and aromas of brewed coffee. A light sprinkling of ground allspice straight into the cup will unleash a smooth infusion of all those fall and winter flavors. Even better, try mixing a little allspice directly into your ground coffee beans before you brew, steep, or express them in your favorite latte, Americano, mocha, or espresso drink. Bake some allspice cookies or muffins for the perfect afternoon coffee companions.

Coriander for the deliciousness of Turkish coffee

Most fans of author CS Lewis remember Turkish Delight candies from the land of Narnia. But a much different kind of delight comes from a freshly brewed cup of spiced Turkish coffee. That’s where the coriander powder really shines. But you can also sprinkle coriander powder in a regular cup of coffee, giving a light herbal note with hints of citrus. In this case, it is best to use a lightly roasted coffee that does not overpower the coriander flavor.

Just a little more effort elevates plain coffee sprinkled with cardamom in a real Turkish coffee. The signature feature of this exotic brew is using the darkest roast of beans you can tolerate and grinding them into a very fine powder. The traditional preparation uses a small metal pot with a narrow top, to which a small amount of water is added, about two cups, depending on the dish. The less water, the stronger the coffee.

When it starts to boil, add sugar to taste, then finely ground coffee powder. You can also mix in the coriander powder at this point or save it till the end. Allow the mixture to cool slightly, then boil again a few times to strengthen the flavor and finish with fresh or ground cilantro for the defining finish. Consider heating things up with other winter spices like star anise or cinnamon.

French Press Chai Spice or Indian Masala Coffee

Many coffee shops offer chai tea or chai lattes, but these are just a hint of the rich and inviting flavors you get when you make chai-style coffee at home. That’s where you can go all in, bringing this wonderful blend of flavors to the forefront of your fall or winter coffees. Chai spice is basically a mixture of several different spicesusually including cinnamon, cardamom, cloves and ginger; although some people create more nuances by adding black pepper, fennel seeds, or licorice root.

It is worth noting that chai spices they are commonly available pre-mixed in commercial spice blends, making things quick and easy when brewing chai coffee. Just put your Chai spice blend in the bottom of a French press, pour hot water over the spices and let it infuse for as long as your heart desires — the more, the merrier. Then dip and pour.

For a bit more complexity, try your hand at making Indian Masala coffee. It basically uses the same spices as a basic chai coffee, give or take cardamom and usually adds nutmeg. But this type of coffee differs significantly from there, as it is very rich, milky and sweet. It’s also a two-step preparation where you boil the coffee and spices together, then strain into a separate saucepan with warmed milk and add sugar or honey.

Ginger, not just for baking small biscuits

Even though ginger is tasty in many dishes, many people first imagine those adorable gingerbread characters synonymous with the winter holidays. Ginger also features in many seasonal breads and pastries, but what if you discovered that this sweet and peppery spice has its own namesake drink called gingerbread coffee? It’s true and it actually tastes like Christmas in a cup.

Fortunately, for those who prefer coffee without elaborate preparation, this is one of the easiest spicy java drinks to make. The spices in gingerbread coffee might sound familiar, and with good reason: dMany of them also appear in the more familiar pumpkin spice blends that march through many fall lattes. But gingerbread coffee is more pronounced, creating a sharper drop.

This is especially true when drinking black coffee, allowing the pure essence of the spices to evolve. Ginger is joined by smaller amounts of cinnamon, allspice, nutmeg, cloves and black pepper. It’s also easy to make a sweet and comforting gingerbread coffee by mixing the spices with molasses, honey, or pure maple syrup before stirring the sticky paste into hot coffee. For the path of least resistance, there is also Starbucks Gingerbread Flavored Coffee Beansground and ready to go. Whichever route you choose, it’s a spicy, sassy coffee drink for crisp fall or winter afternoons.

Read on original article on the Tasting Table.