Estimated reading time: 7 minutes
A warming blend of Turkish coffee, unsweetened cocoa, and fragrant spices, rich in antioxidants and irresistible aromas. A comforting, mood-boosting sip that warms the soul and awakens the senses.
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I created this spiced mocha while embracing an anti-inflammatory diet, wanting to keep my beloved Turkish coffee in my morning routine while adding a little extra goodness. With cocoa, cloves, mastic, and cardamom, it’s an aromatic daily ritual inspired by their potential benefits for antioxidant intake, digestion, and overall well-being.
Ingredients & Substitutions
How to Make Spiced Moka a la Egyptienne
Tips to Make the Best Spiced Moka
1. Grind your spices finely. Freshly ground cardamom, cloves, cinnamon, and mastic release more aroma and blend beautifully with the coffee.
2. Use good-quality Turkish coffee. Choose finely ground, freshly roasted coffee for a rich flavor and characteristic foam.
3. Choose unsweetened cocoa. Pure cocoa powder adds depth and a subtle chocolate bitterness without unnecessary added sugar.
4. Be gentle with the mastic. A tiny pinch is enough. Its distinctive resinous aroma can easily overpower the other spices.
5. Mix everything while cold. Combine the water, coffee, cocoa, and ground spices before heating to help distribute the ingredients evenly and prevent cocoa lumps.
6. Never rush the heating process. Heat over low flame to allow the flavors to develop gradually and the characteristic coffee foam to rise.
7. Don’t let it boil over. Remove the kanaka just before the coffee reaches a full boil to preserve its foam and avoid a bitter, overcooked taste.
8. Serve immediately. Spiced Mocha is best enjoyed freshly prepared while hot, with its beautiful foam intact.
My little secret: Prepare a small jar of your ground spice blend in advance. This makes your morning coffee ritual effortless and ensures consistent flavor in every cup.
What to Serve With Spiced Moka
- Flourless Chocolate Torte – The Perfect Valentine’s Day Dessert
- Best Vegan Chocolate Pudding Recipe
- Best Atayef Recipe (Ramadani Middle Eastern Pancakes): قطايف
- Malban bel Ashta (Egyptian Candy with Clotted Cream Filling)
- Semsemeya (Egyptian Sesame Brittle for Al-Mawlid Al-Nabawi)
- Sad Al Hanak (Heritage Egyptian Dessert): سد الحنك
More Warming Drinks Recipes
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Healthy DIY Pumpkin Spice Latte
Spiced Moka (Egyptian Moka Mehawega)
Ingredients
- 1 cup water, about 200 ml
- 2 teaspoons finely ground Turkish coffee
- 1 teaspoon unsweetened cocoa powder
- 2 3 whole cloves
- 2 lightly crushed cardamom pods
- A small piece of mastic, about 2–3 small crystals
- A tiny pinch of ground cinnamon, optional
- 2 tablespoons milk , optional
- Sweetener of choice, optional
Instructions
- In a small Egyptian coffee pot (kanaka), combine the water, Turkish coffee, cocoa powder, cloves, cardamom, and mastic and milk if using (optional).
- Stir gently until the cocoa dissolves.
- Heat over low heat, allowing the coffee to slowly develop its foam. Do not let it boil over.
- Remove from the heat just before it boils, allow the grounds to settle briefly, then pour into your favorite cup.
- Enjoy warm, allowing the aromatic spices to infuse every sip.
Nermine's Notes
- For a richer flavor, dissolve the cocoa in a little warm water before adding the remaining ingredients. Use mastic sparingly, as its flavor is quite potent.
- Add a drizzle of milk for a smoother, velvety texture and softens the intensity of Turkish coffee.
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