I've been making variants on the "classic" cornstarch pudding for about forty years now (if you count "Jell-O Pudding and Pie Filling" which is the same thing, longer than that), and brewing this spiced coffee about the same, but I think this variant is sufficiently original to post, maybe.

SEE: Mocha Orange Cappucino Pudding

Warning to the caffeine-sensitive! It's in there! It would help that if you use decaff for the coffee, but there's still the chocolate, which has a related chemical, and decaff coffee still has some too.

Spiced Coffee
Printer version of this recipe

This is a home imitation of an instant spiced coffee that was marketed by Bigelow when I was in college. I think they called it "Constant Comment" after their similar and better known spiced tea. It's been many years since I've seen it in a grocery store.

Brew a pot of coffee your usual way (a bit extra strong for the pudding, maybe). In the bottom of the pot put the whole peel of an orange (dried on the counter top works fine), several whole cloves, and a cinnamon stick or two or three. You can put ground cloves and ground cinnamon in with the ground coffee, but it'll take longer to go through the filter and if you're using Mr. Coffee, you might be risking a messy overflow--the very fine grind of the spices seems to clog the pores of the paper. Let it steep a while after making, then strain into another pot. You won't need a whole pot for the pudding, so just enjoy the rest as coffee.