In short: The easiest way to spice coffee is to add a small pinch of spice – about ¼ teaspoon per cup – straight to the ground coffee and brew as usual. Cinnamon, cardamom, clove and a little pepper work best. Your coffee gets a warm, rounded aroma without any syrup or sugar.
Why spice your coffee?
Spiced coffee has been common in many countries for centuries: in the Middle East cardamom goes into mocha, in Mexico cinnamon into café de olla. Spices take away some of the bitterness and make coffee taste sweeter even though there's no sugar in it. A simple trick for anyone who wants to use less sugar.
Spices that go with coffee
- Cinnamon – warm and sweet, the classic. Ceylon cinnamon tastes finer than cassia. More in our article Ceylon vs. cassia.
- Cardamom – fresh, slightly lemony, makes coffee softer.
- Clove – strong, use only a little.
- Liquorice – brings natural sweetness.
- Long pepper or ginger – for a subtle heat in the finish.
- Nutmeg and vanilla – great with milky coffee and cappuccino.
You can use the spices on their own or combine them into a blend. Our Tola is exactly that: cinnamon, liquorice, cardamom, cloves and long pepper, gently ground and organic.
How much spice per cup?
Less is more. Start with a small pinch – about ¼ teaspoon per cup or ½ teaspoon for a four-cup pot. Ground spices are intense and clove can quickly dominate. If you want more aroma, increase it next time.
Recipe 1: spiced filter or French press coffee
- Put the ground coffee into the filter or French press as usual.
- Sprinkle ¼ tsp Tola per cup directly onto the grounds.
- Brew as normal. The spices release their aroma into the water and no grit ends up in your cup.
It also works with an espresso machine: add a small pinch to the coffee in the portafilter, then tamp.
Recipe 2: spiced oat cappuccino
- Make an espresso.
- Heat and froth 150 ml oat drink with a pinch of Tola.
- Pour over the espresso and dust with a pinch of Tola.
If you like it sweeter, add ½ tsp maple syrup to the milk. Often you won't need it.
Recipe 3: spiced iced coffee
- Brew coffee twice as strong, with ¼ tsp Tola per cup.
- Let it cool, pour over ice cubes and top up with cold milk.
- Dust with a pinch of Tola.
Bonus: Tola is also delicious in hot cocoa, in chai or in banana bread batter. Fancy tea instead of coffee? Our Chai Masala contains no black tea at all.
Frequently asked questions
Can I add spices straight to the cup?
You can, but ground spices don't dissolve completely and settle at the bottom. It tastes better if you brew them with the grounds or stir them into warm milk.
Does spiced coffee work in a bean-to-cup machine?
Don't put spices in the bean hopper. Stir them into the milk before frothing instead, or sprinkle a pinch on the finished foam.
Which cinnamon is the right one?
Ceylon cinnamon tastes finer and milder than the more common cassia. For everyday coffee we recommend Ceylon cinnamon.
How long does a pack of Tola last?
At a pinch per cup, 50 g makes well over 100 cups. Stored dry and dark, Tola keeps for at least 12 months.
