By Michelle Fish

Ah, Fall. My favorite time of year. It’s all about sweaters, warm socks and fires in the fire place. I get a craving for certain kinds of flavors this time of year. No, I’m not part of the “pumpkin spice everything” army. Not that I don’t enjoy pumpkin spice… it’s just not the be all end all for me.

I’m more of a Chai girl. Cloves, cinnamon, nutmeg, allspice. I’m drooling just thinking about it. And as it happens, you can get all of that deliciousness with a simple preparation of Spiced Coffee, made like you make Cold Brew.

There isn’t an exact recipe, per se. You can make it exactly the way you like it, using whatever spices you like. Cardamom, for instance, would be a great addition.

And you can use either whole spices or the powdered variety. We generally go old fashioned with a mortar and pestle, and the whole spice. But there is no right or wrong way to make spiced coffee cold brew. The sky is the limit.

Here’s a guide to get you started.

Suggested Ingredients

For the spices:

3 Whole Cloves
1 Tsp Black Peppercorns
1 Stick Cinnamon
1 Tsp Allspice
Grated Nutmeg to taste
Zest of 1/2 an Orange

For the Coffee:

1 Cup Ground Coffee
3 Cups Water

To sweeten

Honey or Monin Vanilla Syrup

Equipment

1 4-Cup Mason Jar
1 Wide Mouth Funnel
1 Microplaner (for the nutmeg)
1 Vegetable Peeler (for the orange zest)
Mortar & Pestle
Chemex to Decant

The following links are provided for your convenience in case you are interested in purchasing any of the equipment featured in this episode.

Ball Mason Jars
Chemix
Metal Filter
Monin Vanilla Syrup

BIGGBY Coffee is available at all cafe locations, or you can buy direct from BIGGBY online here or through Amazon here.

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