Jebena Baraka Spiced Mocha

Place coffee beans in a dry cast iron pan over medium-hot charcoal brazier, stirring continuously with a wooden spoon for 5-7 minutes until beans reach a deep mahogany color and release fragrant smoke.

Transfer roasted beans immediately to a heatproof bowl to stop roasting; let cool for 3 minutes until beans stop steaming and surface becomes matte.

Using a mortar and pestle, grind 50 grams of roasted coffee beans in small circular motions for 4-5 minutes until reaching a coarse powder resembling raw sugar crystals.

Transfer ground coffee to Jebena or heatproof glass pitcher; add 480ml freshly boiled water at 93C; steep for 4 minutes without stirring.

Strain through fine mesh into another vessel, pressing gently to extract all liquid; discard grounds.

In a small saucepan over medium-low heat, combine dark chocolate squares, cocoa powder, cinnamon, cloves, nutmeg, honey, and 60ml water; whisk constantly for 3-4 minutes until chocolate is fully melted and syrup thickens to coating consistency.

Remove from heat; the syrup should coat the back of a spoon and feel slightly tacky when touched.

In a medium saucepan over medium heat, combine whole milk, heavy cream, and honey; heat to 70C, stirring occasionally, for 3-4 minutes until small steam wisps rise from surface.

Add strained Jebena coffee to the milk mixture, stirring gently to integrate; heat for 1-2 minutes more until combined temperature reaches 65C.

Divide spiced chocolate syrup evenly among 4 warm ceramic cups (about 30ml each); ladle hot coffee-milk mixture over syrup.

Stir each cup vigorously in a circular motion for 20 seconds to create a light foam layer on top.

Dust each spiced mocha with a pinch of ground cinnamon using a fine mesh strainer.

Gently place one fresh basil leaf on the foam surface of each cup as a sacred blessing garnish.

Serve immediately on wooden Berele tray with traditional tej or additional honey on the side, if desired.