Flavoured Hot Coffee
Cardamom Latte
Quick answer
Lightly crushed cardamom pods release aroma into warm milk. Keep the heat gentle and avoid boiling, which can change the milk’s texture and make the drink harder to froth. Strain the pods before steaming or pouring so the finished latte is smooth.
Key takeaways
- Lightly crushed cardamom pods release aroma into warm milk.
- Sweeten the espresso as listed, add the infused milk, and taste before adding any extra sugar.
- Lightly crushing the pods opens them for infusion; grinding them to powder would change the texture and could leave sediment.
Ingredients
- 60 ml espresso
- 180 ml whole milk
- 2 lightly crushed cardamom pods
- 1 tsp sugar.
Method
- Warm milk with cardamom for 4 minutes without boiling.
- Strain, froth and pour over espresso sweetened with sugar.
Whole pods or ground cardamom?
This recipe uses whole pods. Ground cardamom would disperse differently and can leave spice in the cup, so it is not a direct one-to-one substitute. If you experiment, use a small amount and adjust the infusion to taste rather than changing the espresso and milk at the same time.
Balance the coffee and spice
Sweeten the espresso as listed, add the infused milk, and taste before adding any extra sugar. Cardamom should complement the coffee instead of covering it. For a different warm-spice profile, compare the brown sugar ginger latte or honey cinnamon latte.
Keep the cardamom aroma clear
Lightly crushing the pods opens them for infusion; grinding them to powder would change the texture and could leave sediment. Keep the milk below a boil and strain the pods before frothing. If the infused milk has a strong aroma, use it as written rather than adding more spice.
Cardamom pairs naturally with the coffee’s roasted notes, but too much can make the cup taste medicinal or overpowering. The listed sugar rounds the flavor; taste before increasing it. Serve soon after pouring so the warm spice remains noticeable.
What to do if the spice is too strong
Cardamom can become dominant if the pods are crushed too much or left in the milk longer than the recipe intends. Strain promptly after the infusion and taste the milk before frothing. If the finished drink is too aromatic, shorten the steep in the next version rather than changing the espresso dose.
Warm the serving cup while the pods infuse if you want the latte to stay hot longer. Empty the cup before pouring and use a heat-safe vessel. The spice aroma is easiest to notice while the drink is warm, so serve soon after straining and frothing.
Further reading
For background on espresso and milk, see Wikipedia.
Back to Flavoured Hot CoffeeFrequently asked questions
Whole pods or ground cardamom?
This recipe uses whole pods. Ground cardamom would disperse differently and can leave spice in the cup, so it is not a direct one-to-one substitute. If you experiment, use a small amount and adjust the infusion to taste rather than changing the espresso and milk at the same time.