As countries across the globe celebrate International Coffee Day, we’re looking at our islands’ very own take on this beloved beverage – Kafé Msajjar, also known as Maltese Coffee.

In more ways than one, Kafé Msajjar is to black coffee what mulled wine is to red wine.

Though everyone has their own take on Kafé Msajjar, this drink is usually made by mixing an Arabica Robusta coffee blend with roasted chicory, ground cloves, orange or tangerine peel / zest, and ground aniseed.

Once you get your coffee blend nice and incorporated, tradition calls for mixing it in with some boiling water in a stanjata (coffee pot).

After that point, making Kafé Msajjar is pretty similar to making any plain old cup of joe. Having said that, if you’d rather follow a recipe to a tee, click here or here.

In the mood for something a bit naughtier?

You’ll be pleased to hear that booze goes great with Kafé Msajjar. Most conventional spirits work well with this beverage, although we tend to gravitate to darker liquids – think coffee liqueur.

Once you’re done brewing (and boozing up) your coffee, feel free to pour it over some ice and enjoy cold. There really is no bad way to drink Kafé Msajjar.

If cooking’s not really your thing. then we suggest heading to a Maltese artisanal food store, where you’re bound to find readily infused batches of Maltese Coffee.

Happy drinking!

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