One hack begets another.
In the development of a certain other post for this site, I incorporated a trick for blunting the smell of fried oil by sautéing warm spices like cinnamon sticks, whole nutmeg, and vanilla.
While the fry-masking attempt proved somewhat insufficient – I learned later I was probably cooking them at too low a temperature – what I was left with was the most potent, concentrated, Christmas bakery syrup without one ounce of sweetener and only the thought of “Daaaamn, I have to find a way to use this.”
And use it I did. In my coffee.
Using the same grounds I always did, in the same Mr. Coffee machine as always, I was able to get a smoother, more robust, and more flavorful brew than I’d masted up until then. I’d run into common budget home-brew issues like my coffee tasting burnt or processed, but this combo cleared all that up and made for one delicious cup without me changing anything else in my process.
And the syrup? Easy as it gets. Three ingredients, 10-30 minutes cooking; could even do it the night before and leave it out if you wanted to max out cooking time for a more powerful flavor.
Details below for your convenience – and happy brewing!
Warm Spice-Infused Coffee
- 2 cinnamon sticks
- 1 whole nutmeg
- 1 1/2 tsp of vanilla extract
- 2 cups water
1. Combine ingredients in a medium sauce pan and cook on medium heat for 10-30 minutes, depending on desired intensity
2. After syrup has cooled completely, add to coffee pot
3. Add additional water to pot as needed, based on suggested amount relative to the amount of coffee grounds used
4. Pour contents of coffee pot into coffee maker and proceed with brewing as you normally would per machine instructions