Ice Cream Honey Cardamom Latte Recipe

Crush and simmer cardamom

Lightly crush the green cardamom pods with the flat side of a knife or a mortar and pestle to expose the seeds. In a small saucepan combine 1/4 cup water and the crushed pods. Bring to a gentle simmer over medium-low heat and simmer for 4 minutes to extract aroma. Remove from heat and let steep 5 minutes more.

Strain and sweeten

Strain the cardamom-infused water into a small bowl, pressing the pods to extract liquid. Discard pods. While still warm, whisk in 3 tablespoons honey and 1/2 teaspoon vanilla extract until fully dissolved. Let the honey-cardamom syrup cool to room temperature (5–10 minutes) or chill briefly in the fridge if you prefer a very cold drink.

Combine with coffee and milk

In a measuring cup or small pitcher combine 1 cup cooled strong brewed coffee (or cold brew concentrate) and 1 cup whole milk. Stir in the cooled honey-cardamom syrup until homogenous. Taste and adjust sweetness — add up to 1 tablespoon more honey if you prefer sweeter.

Scoop 2 slightly softened scoops of vanilla ice cream into a chilled glass. If you like a stronger cardamom presence, sprinkle 1/4 teaspoon ground cardamom over the top of the ice cream and gently press it into the surface so it melds with the melting ice cream.

Fill the glass halfway around the ice cream with ice cubes (or omit if you prefer no dilution). Slowly pour the honey-cardamom coffee-milk mixture over the ice cream so it creates a marbled latte effect. Pour gently to avoid overflowing; you may leave some liquid in the pitcher to top up later.

Drizzle 1 teaspoon honey over the melting ice cream, and if desired, sprinkle a small pinch of toasted chopped pistachios on top for texture and color. Serve immediately with a long spoon and straw.