I’m not a morning person, so a cup of coffee is a must to wake me up. I look forward to this time of year because I can find Barnie’s Santa’s White Christmas Coffee. It’s my favorite flavor of coffee ever, but I haven’t seen it on the shelves for the past couple of years. That’s why this Spiced Christmas Coffee grabbed my attention. I have a feeling it will be along the lines of my M.I.A. flavored coffee, so I need to give it a try ASAP.
This Christmas Spiced Coffee brings together the cozy flavors of the season for a mug of pure joy! You can make it in your favorite coffee maker and top with whipped cream or add milk and sprinkles!
The Ingredients
My pantry was stocked up, so I had all of the ground spices and the powdered sugar. The only thing I was missing was coffee. I was almost out thanks to my Vietnamese Coffee addiction, so I had to buy more. I didn’t have time to order it, so I grabbed a bag of dark roast at my regular grocery store.
The Process
Making my Spiced Christmas Coffee was so simple! Just add everything to a bowl, mix well, and brew. It’s not unusual to find clumps in my ground spices, especially the nutmeg, but they break apart easily. The only problem I had was the clumps of powdered sugar didn’t break apart as easily.
I tried mashing them with the back of a spoon, but the powdered sugar clumps were there to stay. My brain had a whole inner conflict going on while I did this. Should I sift the coffee? Can I sift the coffee? Will the coffee grounds fit through the sifter?
The answer was yes in this case. I had bought a finer grind than I usually do, so the coffee, spices, and powdered sugar sifted right through my mesh strainer. As you can see, there were still some tiny bits of powdered sugar even after sifting. They were super small, though, and they dispersed into the coffee evenly.
Tip: SIft the spices and powdered sugar into the coffee grounds to break up clumps.
The only thing left was to brew up a few cups of coffee. I chose my French press for that. I normally buy a coarser grind when I brew my coffee that way, so I wasn’t sure how this fine grind would do. I’m happy to say it worked and brewed up some strong coffee, my favorite kind.
Timing
This recipe lists 5 minutes to prep and 5 minutes to cook. I assume the cooking time is for brewing in this case. The times were accurate, though I would have spent less time on prep work if I hadn’t sifted the powdered sugar. Here’s how my time was spent:
- 3 minutes to mix
- 2 minutes to sift
- 5 minutes total
Brewing time depends on the amount and method, so I’m not using that in my time rating. If you’re interested, I brewed up 32 ounces of coffee, so it took 5 minutes to boil the water plus an additional 4 minutes to brew. Measuring and pressing added another minute, so the total time was 10 minutes from coffee grounds to mugs of coffee.
I also decided to be a bit extra and make whipped cream and pipe it onto the coffee. I didn’t time it, but it probably took me 5-10 minutes. Simply whipped some heavy whipping cream would have produced whipped cream that melted really fast. My go-to Stabilized Whipped Cream adds a little sugar and vanilla to make delicious whipped cream that lasts.
