Adding nutmeg to coffee… anything else?

[Anonymous]

That olive oil coffee was delish in SF- have you seen in DC??

[Anonymous]

Anonymous wrote:Coffee is really good with molasses instead of sugar. It gives it a gingerbread kind of feel, which you could probably accentuate with some ginger and cinnamon.

mm and extra iron! is there a molasses brand that comes in a squeeze bottle?

[Anonymous]

Anonymous wrote:
I melt good quality dark chocolate in hot coffee, with milk. It's not a (habitually disgusting) mocha, where coffee shops put cheap cocoa powder in a latte. What makes the difference is the quality of the chocolate.

like how much chocolate?

[Anonymous]

Anonymous wrote:Cardamom is classic.

+1.

[Anonymous]

Can anyone describe the taste of nutmeg ?

[Anonymous]

Cocoa powder.

[Anonymous]

Anonymous wrote:Can anyone describe the taste of nutmeg ?

Eggnog.

[Anonymous]

Cardamom and vanilla

[Anonymous]

Raisins or dates.
Ginger .

Could use this for tea as well. Sweetens and flavours it nicely

[Anonymous]

Another vote for cardamom.

[Anonymous]

You can get piñon coffee from New Mexico--they sell it at Costco here in Colorado but no idea if it's available back east.

[Anonymous]

I do cinnamon/turmeric/ginger most mornings

[Anonymous]

Anonymous wrote:That olive oil coffee was delish in SF- have you seen in DC??

I had it in NYC over the summer - definitely not for me.

[Anonymous]

Yum-- these ideas sound delicious. Maybe a silly question but has anyone used these spice additions (e.g., nutmeg, pumpkin spice) in their cold brew? Do you just add them to the coffee before pouring the water in?