Teetotal Recipe

Toast and bruise spices

Lightly toast 4 black cardamom pods in a dry skillet over medium heat for 1 minute until aromatic. Bruise them gently with the back of a spoon to expose the seeds. Break 2 cinnamon sticks into halves to release more flavor.

Make the syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Add the toasted, bruised black cardamom pods and the broken cinnamon sticks. Bring to a gentle simmer over medium-low heat, stirring until the sugar dissolves. Simmer for 6–8 minutes to extract spice flavors, then remove from heat.

Steep and strain

Allow the syrup to cool and steep with the spices for 20 minutes (longer for a more intense flavor). Strain through a fine mesh sieve, pressing on the solids to extract syrup. Transfer to a clean bottle or jar and refrigerate. Syrup will keep 2–3 weeks refrigerated.

Prepare 2 shots of fresh espresso (about 60 ml total) using your espresso machine, or use 60 ml of double-strength cold brew concentrate warmed slightly. If using an espresso machine, brew directly into a pre-warmed cup to preserve crema.

If you prefer a slightly longer drink, reserve 30 ml of hot water (or the measure indicated above) to dilute to taste.

Prepare ginger

Grate approximately 1 tablespoon fresh ginger finely and press the grated ginger through a small sieve or cheesecloth to extract about 1 tablespoon of ginger juice. Alternatively, muddle the grated ginger lightly in the bottom of the mixing vessel.

Sweeten and balance: In a mixing glass or shaker, combine the hot espresso (or warmed concentrate) with 20–25 ml (about 1 tbs + 1 tsp) of the prepared black cardamom & cinnamon syrup. Add the 1 tablespoon fresh ginger juice (or muddled ginger), 1/2 teaspoon fresh lemon juice, and 2 dashes angostura or non‑alcoholic aromatic bitters. Stir or gently shake to combine — if using hot espresso, stir to avoid over-diluting the crema.

Adjust: Taste and add more syrup if you prefer sweeter, or a splash (up to 30 ml) of soda water to open the drink and lengthen it. If serving chilled, pour mixture over 4 ice cubes into a rocks glass and stir once to chill; if serving warm, skip the ice and serve in a warmed cup.

Garnish and serve: Finish with a small piece of candied ginger or a lemon twist perched on the rim. For aroma, briefly clap the lemon twist over the glass to express oils, or dust a light pinch of ground cinnamon over the crema.