Honey Cardamom Latte, Est. 2014 Recipe

Crush the cardamom pods lightly with the back of a spoon to expose the seeds. In a small saucepan combine 2 tbs water and 2 tbs honey. Add the crushed cardamom pods and scraped seeds; if using vanilla bean, add the scraped seeds or add 1/4 tsp vanilla extract now.

Bring the mixture to a gentle simmer over medium-low heat, stirring until the honey dissolves. Simmer very gently for 3 minutes to infuse the cardamom—do not boil aggressively to avoid burning the honey.

Remove from heat and let the syrup steep for 10 minutes for stronger flavor. Strain through a fine mesh sieve, pressing on the solids to extract liquid. Discard solids. The syrup yields about 3–4 tbs; cool slightly before using.

Pull a double shot of espresso (about 2 oz) using fresh, finely ground coffee. If you do not have an espresso machine, brew 2 oz of strong coffee with an Aeropress or Moka pot.

Preheat cup

Warm a 12 oz latte cup by rinsing with hot water, then discard the water.

Measure 12 oz whole milk into a milk pitcher. Add 1–1.5 tbs of the warm honey cardamom syrup to the milk (adjust to taste; this recipe assumes 1.5 tbs for balanced sweetness).

Steam the milk: texturize by introducing steam to create microfoam, heating to 140–150°F (60–65°C). Aim for glossy, velvety milk with a thin layer of microfoam. If no steam wand is available, heat milk on stove to 140–150°F and froth vigorously with a hand frother.

Pour the steamed milk into the warmed cup, holding back foam with a spoon, until about 1–1.5 oz of space remains for espresso and foam.

Slowly pour the 2 oz espresso into the milk, or pour milk over espresso depending on preferred method, creating a smooth latte surface. Spoon remaining microfoam on top if desired.

Lightly dust the surface with a small pinch (about 1/8 tsp) of ground cardamom.

Finish with a 1/2 tsp drizzle of honey across the top for aroma and visual appeal.

Serve immediately while hot.