Prep 10 mins
Cook 10 mins
This is a super-special coffee that owes its lingering flavor to an unexpected source, says creator Fred Thompson. "Cardamom is a spice that creeps into taste memory without being immediately recognized," says Thompson, author of the cookbook, Hot Chocolate. I use almond milk for it's flavor and because I try not to use dairy.
- 3⁄4 cup ground dark roast coffee
- 1 tablespoon ground cardamom
- 6 cups water
- 2 cups almond milk (or soy milk, coconut milk, whole milk, or half and half)
- 1⁄3-1⁄2 cup sugar
- 1⁄2 cup chocolate syrup
- Mix the coffee and cardamom in a coffee filter and brew the coffee in your coffeemaker with the water.
- Heat the almond milk(or whatever milk you're using), sugar and chocolate syrup in a saucepan on medium heat.
- Pour the brewed coffee into the pan, stir, and then pour into four cups. Serve and enjoy!
I made this a couple of weeks ago and completely forgot to review it, D'oh. Thanks very much to awalde for reminding me. I used sugar free chocolate syrup and Splenda so that I could enjoy this wonderful cup of pure pleasure. Simply loved the chocolate and cardamom flavors in my Corta's Mediterranean coffee.
Delicious and very comforting during the cold days! Prepared for myself; to this I found out that the right quantity for me is calculated if entering "0.5" in the field "serving:".<br/>I boiled my Asian dark roasted coffe (I suppose it's a"Coffea robusta" variety) with cardamom (only one crushed cardamom pod, as fresh it taste much more) and water; then filtered through a clean cotton tissue. I added hot milk and 20 g dark chocolate (from a bar). Stirred until dissolved and added about 1 teaspoon sugar,<br/>The combination with chocolate and cardamom is phantastic! Thanks a lot for this warming coffee!