When we talk about new and better ways to brew coffee, we usually talk about new methods (like cold-brewing, or new machinery)—but today I need to talk about a coffee that’s all about the ingredients.
It’s called magical coffee, and it’s going to change the way you think about iced coffee.
What makes this coffee so special is the use of cinnamon, a brewing method popular in Morocco and the Middle East that adds spice and complexity to even the most basic cup of coffee. Coupled with a few tablespoons of dark brown sugar, the flavors in this overnight recipe are so much more than the sum of its parts.
In the morning, add milk or cream—or add a Scandinavian touch, as the recipe’s originator does, with fennel and almond extract—and there’s your magical coffee. The heat in this rich and full-bodied cold brew will wake you up like nothing else.
What really makes this coffee magical, though, is how forgiving and adaptable it is. If you like, try cardamom in place of cinnamon, or both! And if you like a more velvety formula, do as the Vietnamese do, and use condensed milk instead of cream. No matter how you make it, the end result is something so delicious, it tastes like witchcraft.
cup coarsely ground coffee
tablespoons dark brown sugar
The Finished Drink
milk, half and half, or cream