Iced and Spiced

By TiggyBee
April 18, 2011
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Author Notes: Is there nothing new under the sun? I wish I knew where this originally came from. I know that a google search tells me that it's not all that original, but since I found a version of it in my trusty box of recipes from my Grandmother, I've updated it to my own coffee preferences and my Bialetti. Mine is a nine cup. - TiggyBeeTiggyBee

Food52 Review: The first thought that came to mind on sipping this iced beverage was Einstein’s discovery of the photoelectric effect. This is a simple, basic recipe that gives rise to a potential for countless possibilities. The combination of cloves, allspice and cinnamon is astonishing. Individually very robust flavors by themselves, they combine in perfect harmony. The top note that hits first the palate is a combination of allspice and cinnamon, a woody and musky blend, and gradually, the zing of the cloves makes its presence known. The brew by itself is so flavorful that cream and sugar is only one of a multitude of combinations that the coffee can be used as a base for. - PandfusinePanfusine

Serves: 2

  • 2 cups of strong brewed coffee (or in a perfect world, you have a Bialetti!)
  • 8 whole cloves
  • 8 whole allspice berries
  • 1 whole cinamon stick
  • cream to taste
  • sweetener to taste
  1. Brew your coffee and add the allspice, cloves and cinnamon stick to it.
  2. Let the coffee and spices infuse for at least an hour and then pour the coffee through a strainer (to catch the spices) into a tall glass of ice and add cream and sweetener to taste.

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