Madras Coffee Recipe

Boil water and brew

Bring 2 cups water to a gentle boil in a saucepan or kettle. Remove from heat and add 3 tablespoons finely ground coffee (or place coffee in an Indian filter). Stir once, cover, and let steep for 3–4 minutes for strong extraction. If using an Indian filter, brew according to the filter instructions until you have 2 cups brewed coffee.

After steeping, strain the coffee through a fine sieve or filter into a heatproof container to remove grounds. You should have about 1 3/4 to 2 cups of strong brewed coffee. Keep hot.

In a small saucepan, combine 1 cup whole milk, 2 tablespoons condensed milk, and 1 teaspoon sugar. Add the lightly crushed 2 cardamom pods if using and 1 teaspoon grated nutmeg for warming aroma.

Heat the milk mixture over medium-low heat, stirring frequently so it does not scald. Bring to a gentle simmer (do not boil vigorously) for 2–3 minutes to let flavors meld and the condensed milk dissolve. Taste and adjust sweetness — add up to 1 additional teaspoon sugar if needed.

Remove the milk from heat. If you want a slightly tempered aroma, add 1 teaspoon ghee or unsalted butter to the hot milk and swirl until melted.

Pour the hot brewed coffee into the milk mixture slowly while stirring to combine. Aim for a final ratio close to 1 part milk mixture to 2 parts coffee (adjust to taste).

To create the characteristic froth and blend flavors (a Madras-style technique), pour the combined coffee back and forth between two heatproof vessels from a height of 6–8 inches for 6–8 transfers (or use a milk frother for 20–30 seconds) until lightly frothy and well mixed.

Taste and adjust sweetness or milk/coffee ratio as desired. Strain into warmed cups to remove cardamom pods and any foam clumps.

Serve immediately while hot. Optionally garnish with a light dusting of grated nutmeg or a crushed cardamom seed.