During this past chilly week I have discovered a lovely way to make coffee, and it makes me feel like I am sitting in an exotic bedouin tent as opposed to being freezing in a drafty old house mid-winter. Being a coffee fanatic, I drink coffee according to mood. Latte usually in the day as a norm. But I also love those little strong numbers, from gritty thick Turkish coffee served in weeny cups to brutally strong espresso which could put hairs on your chest.
I was at a meeting last week and was served coffee in this way, and it is LOVELY. It smells and tastes heavenly, a bit spiced and moorish. You can have it black or white, and serve it as a strong small coffee or as a base for latte’s and cappucino’s.
The magic ingredient is cardamom.
An aromatic spice indigenous to south India and Sri Lanka, cardamom seeds come from a plant belonging to the ginger family. They are contained in small pods about the size of a cranberry. Cardamom has a wonderful aroma and an enticing warm, spicy-sweet flavour.
- You can use either a stove-top coffee maker or a cafetiere.
- Use one seed per cup. Using the back of spoon, crush it so it splits.
- Add to your normal ground coffee and brew.
- Leave to stand for 5 minutes and the flavour and scent is released into the coffee.
- Add milk and sugar if desired.
I already have used dried cinnamon in coffee at Christmas before, but this cardamom version scales way higher on the yummy scale. The next trial will be star anise….