Combining coffee with spices

Drinking coffee is a daily ritual—sometimes automatic, often comforting. But beyond the classic espresso or filter brew, there’s a world of flavour waiting to be explored. One of the simplest ways to transform your cup? Add spices.

Across cultures, spices have long been paired with coffee to enhance its aroma and bring additional health benefits. In this article, we’ll explore how to craft your own spiced coffee at home with bold flavours and gentle balance.

Spices are powerful yet subtle allies in your cup. They intensify aromas, soften bitterness, and balance the overall flavour. Each spice adds its own character, turning an everyday brew into a unique experience.

This isn’t a modern trend. In countries like Yemen and Turkey, spiced coffee is part of ancient tradition, with cardamom playing a central role. In Mexico, cinnamon is commonly used in traditional café de olla recipes. These practices show that spices aren’t just about taste—they also serve a functional purpose.

For those who find coffee too harsh, adding digestive spices like ginger or cardamom can make it more soothing while retaining its energising properties. Studies (Journal of Ethnopharmacology, 2018) suggest cardamom has gastroprotective effects, helping to support digestion and balance the body’s response to caffeine.

Today, spiced coffee is gaining global appeal as a way to personalise and rebalance your morning ritual—with more depth, more aroma, and more wellness.

Cinnamon – Gentle sweetness and digestive support

Cinnamon adds warmth and a natural sweetness that helps reduce the need for added sugar. It’s also known for supporting blood sugar balance and digestion. Just a small sprinkle in your filter, moka pot, or cup can create a cozy, comforting drink.

Ginger – A spicy boost of energy

Ginger delivers a bold, peppery note that complements robust coffee blends. Known for its stimulating and digestive properties, it’s great for a midday boost or after a heavy meal. Just a pinch of powdered ginger before brewing can make a big difference.

Cardamom – The classic Middle astern pairing

Cardamom brings a refreshing, citrusy flavour with a slight minty edge. It’s the signature spice in Arabic and Turkish coffee traditions. At La Plantation, we offer both Forest Cardamom and Wild Cardamom—rare, aromatic options to elevate your brew. Grind a few seeds with your coffee beans or add a dash of powder before pouring for a sophisticated, fragrant cup.

Star Anise & Long Pepper – uncommon but worth discovering

Star anise adds sweet, licorice-like notes, perfect for colder months or digestive comfort. Long pepper, more complex than black pepper, brings subtle heat with woody, earthy tones. Both spices should be used sparingly—try them in cold brews or after brewing for a more controlled intensity.

Cinnamon spiced coffee

Add a pinch of powdered cinnamon to your latte or cappuccino for a rounder, richer flavour. It helps cut down sugar without compromising on taste. For extra depth, sweeten with Palm Blossom Sugar—a low-GI, caramel-like sweetener traditionally harvested in Cambodia.

Chai style coffee (Dirty Chai)

Combine a spiced chai latte with a shot of espresso for an energising, flavourful drink. Heat milk (dairy or plant-based) with chai spices, then add your espresso. In warmer months, try the iced version: Iced Chai Latte with coffee for a refreshing summer twist.

To make your own chai base, infuse milk with star anise, turmeric powder, and a dash of cinnamon—an aromatic, creamy foundation for your coffee.

Cold Brew with a spicy twist

For a smooth, refreshing brew, steep coarsely ground coffee with cardamom seeds or a bit of long red pepper. Let it infuse in cold water for 12–18 hours, strain, and enjoy chilled. The result is bright, balanced, and perfect for summer

Spiced Chicory

Chicory offers a naturally caffeine-free, roasted flavour. Enhance it with cinnamon, cardamom, or ginger. Infuse the spices directly in hot water with chicory and enjoy it plain or with milk for a gentle, comforting drink.

Matcha & Moringa: Green alternatives

If you’re cutting back on caffeine but still want a smooth, uplifting drink, matcha and moringa are excellent options.

Matcha provides long-lasting energy and is rich in antioxidants. Whisk it with hot water and top with steamed milk for a creamy matcha latte. Serve it over ice for a refreshing summer version.

Moringa, on the other hand, is naturally caffeine-free, making it suitable for any time of day without the stimulating effects of coffee or tea. It’s packed with vitamins, minerals, and antioxidants, and is widely praised for its natural health benefits.

Its gentle, green flavour—similar to green tea but milder and more soothing—makes it an ideal alternative. When used in powder form, it can be whisked like matcha to create a warm, wellness-boosting drink that’s both calming and revitalising.

Spiced Cacao

A family-friendly, comforting option: spiced hot chocolate with long pepper and cardamom. It transforms a simple cocoa into a rich, spiced indulgence reminiscent of ancient pre-Columbian drinks.

Hibiscus Latte

Pink, tangy, and trendy—hibiscus powder blends beautifully with warm milk for a vibrant, caffeine-free alternative. This “pink latte” is equally delicious hot or iced and adds a playful touch to your coffee routine.

Add spices at the right time for best results. You can add them:

• Before brewing for deeper infusion,

• During brewing to let them release their flavour naturally,

• Or after brewing to control intensity and aroma.

Start small—a pinch is often enough. Some spices like ginger or star anise can quickly overpower your brew.

Choosing the right milk for spiced coffee

Spices pair well with both black coffee and milk-based drinks. Here are a few ideal combinations:

• Cinnamon + oat or almond milk for a warm, nutty balance.
• Ginger + coconut or whole milk to soften the spice.
• Cardamom + neutral plant milk (rice, soy) to highlight its citrusy freshness.
• Star anise or long pepper + oat or cow’s milk for a rich, structured base.

The type of coffee you use also matters. Each roast and origin reacts differently with spices, so choose accordingly.

Which coffee for which spices?

Arabica coffees, with floral and sweet notes, pair well with gentle spices like cinnamon or vanilla. Their mild profile calls for subtlety.

Robusta coffees, more bitter and intense, can handle stronger spices like pepper, star anise, or ginger.

Moka blends, often with fruity or chocolatey undertones, shine with cardamom for a fresh, citrusy twist.

Dark roasts, with bold flavours like caramel, cocoa, and roasted nuts, complement warm spices like star anise, cloves, or long pepper for deeper complexity.

Can I make spiced coffee without special equipment?

Absolutely. Add spices directly to ground coffee or into the cup. French press, drip, or even instant coffee all work well.

Can I replace coffee with matcha?

Yes. Matcha contains caffeine but releases it more slowly. It’s gentler on the body and packed with antioxidants.

Do spices change the caffeine level of coffee?

No. They don’t affect caffeine content, but they can change how energising or soothing your coffee feels.

Is spiced coffee good for you? Generally, yes. It’s easier to digest, can be lower in sugar, and adds functional benefits depending on the spice used.

How do I keep spices from overpowering the coffee?

Use small amounts and add them at the right time. You can also strain the drink after brewing to soften their presence.

Adding spices to coffee isn’t just a flavour upgrade—it’s a return to tradition and a way to personalise your daily cup. At La Plantation, we believe in simplicity, heritage, and sensory exploration—one spice at a time.