Viennese Spiced Coffee

This is the kind of coffee that turns an ordinary Tuesday into something resembling a Viennese cafe. Whole cloves and stick cinnamon steep with instant coffee and a touch of sugar, giving every sip a warm, mulled spice character that ground cinnamon alone can’t match.

The key is the steep. Bringing the spiced coffee to a boil and then letting it sit covered for 5 minutes off the heat is what pulls the volatile oils out of the cloves and cinnamon. Skip the rest and you get spiced water; honor it and you get a drink with real depth.

Strain through a fine mesh before pouring or you’ll catch a clove between your teeth. A spoonful of softly whipped cream on top melts slowly into the dark coffee, swirling cream and color.

Serving with cinnamon sticks as stir-sticks is more than decoration. They keep infusing flavor as the drink cools.

Kitchen Tips

• Use freshly cracked cinnamon sticks for stronger flavor. Snap them in half to expose the inner bark.
• Whole cloves vary wildly in potency. Older spices need more; fresh, oily cloves can overwhelm. Taste before serving.
• For a richer cup, swap one cup of water for milk and warm gently, never boil, after straining.
• Make a pitcher and chill for iced spiced coffee in summer.

Variations

• Add a strip of orange peel or a star anise during steeping for a deeper holiday spice profile.
• Splash in a tablespoon of Kahlua or brandy after straining for an after-dinner version.
• Use brewed strong coffee instead of instant for a darker, more bitter base that stands up to extra spice.