Teetotal Recipe
An elegant glass of Baba's espresso with complex black cardamom, cinnamon syrup and a warm, gingery kick.
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Ingredients
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Espresso base
Spice-infused syrup
Finishing & garnish
Method
Spice-infused syrup
- 1
- 2
Simmer syrup
Combine 1 cup sugar and 1 cup water in a small saucepan. Add the toasted & bruised cardamom, cinnamon stick, and the sliced fresh ginger. Bring to a gentle simmer over medium-low heat, stirring to dissolve the sugar. Maintain a bare simmer for 8–10 minutes to infuse the spices and ginger, then remove from heat.
- 3
Steep and strain
Let the syrup steep with the spices and ginger for at least 20 minutes (longer for stronger flavor, up to 1 hour). Strain the syrup through a fine mesh sieve, pressing on the ginger and cardamom to extract flavor. Cool to room temperature. Store refrigerated in a sealed jar for up to 2 weeks.
Espresso base
- 4
Brew espresso
Brew two strong shots of espresso (about 60 ml total) or prepare an equivalent concentrated coffee. Immediately after brewing, add 30 ml hot water if you prefer a slightly longer Americano-style base (optional). Keep the coffee hot.
Assembly & finish
- 5
Combine and sweeten
In a warmed cup or glass, add 20–30 ml (about 1–1.5 tbs) of the cooled spice-infused syrup to taste. Pour the hot espresso over the syrup and stir gently to combine. Taste and adjust sweetness — add more syrup if desired.
- 6
Add brightness & optional bitters
Add 5 ml fresh lemon juice to brighten the drink and balance the sweetness. If you like additional aromatic depth, add 1 dash of Angostura bitters and stir once.
- 7
Garnish and serve
Finish with a thin lemon twist or a piece of candied ginger on the rim. Serve immediately while hot.
