In a recent journal entry, Sean Lee suggested adding a small amount of cinnamon (a table spoon full) to coffee grinds when brewing coffee. I gave the suggestion a try and was quite impressed. I used a Guatemalan blend that my friend Sarah sent me some months ago, and the combination was great. I’m sipping on one of the best cups of coffee I’ve ever had. It’s a flavour I’ll be sure to add to my usual coffee mixes.
3 comments on “Cinnamon Coffee”
just don’t add nutmeg to your grounds…it can be leathal in large doses, so i’ve heard.
I had never heard that before. I’ll be sure to avoid nutmeg coffee.
I hope you’ll enjoy it as much as I did!
Oh, I don’t think I’ll be bringing any food with me, unless I can manage to get some Lemmons’ Pure Maple Syrup across the border. It’s better than anything you can buy in stores, nothing but boiled maple sap. It’s magic.