Restaurants›Taj Indian Cuisine›Cardamom Espresso Recipe

Cardamom Espresso Recipe

Inspired by Taj Indian Cuisine

Time10m

Serves1

Make Cardamom Espresso Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cardamom Espresso Concentrate

5/8 oz (18 g) freshly ground espresso beans2.43 tbsp (36 ml) water (for espresso)3 each green cardamom pods0.18 oz (5 g) granulated sugar

Milk & Finish

5/8 cup (150 ml) whole milk1 tsp Watkins vanilla extract1/8 tsp cardamom (ground, for garnish)2.03 tsp (10 ml) optional: simple syrup or honey

Method

Cardamom Espresso Concentrate

Crush cardamom

Lightly crush the green cardamom pods with the flat side of a knife or a mortar and pestle to crack them open and expose the seeds (this releases the aroma).

Toast cardamom (optional)

In a small dry skillet over medium-low heat, toast the cracked pods for 30–45 seconds until fragrant. Remove from heat immediately to avoid burning.

Prepare cardamom for brewing

Split the toasted/cracked pods and scrape the seeds into a small bowl. Lightly grind the seeds once or twice with a mortar and pestle or the back of a spoon — you want coarse bits, not a fine powder. Add the crushed pod husks to the seeds to brew with the espresso grounds for extra flavor.

Dose espresso

Place 18 g of freshly ground espresso into your portafilter (or coffee basket) and distribute/level as you normally would.

Add cardamom to grounds

Evenly sprinkle the crushed cardamom seeds and husks on top of the coffee grounds and gently tamp to create a uniform puck.

Brew espresso

Brew the espresso with 36 ml of water (double shot yield ~36 ml). The cardamom will infuse into the espresso during extraction. Aim for a 25–35 second extraction depending on your equipment.

Sweeten (optional)

If you prefer a slightly sweetened drink, stir 5 g granulated sugar into the hot espresso until dissolved, or use 10 ml simple syrup/honey later when combining with milk.

Milk & Finish

Steam or heat milk

Steam 150 ml whole milk to about 60–65°C (140–150°F) creating a smooth microfoam. If you don't have a steamer, heat milk gently on the stove or in the microwave until hot but not boiling (~60–65°C) and whisk briskly to introduce light foam.

Flavor milk (optional)

Stir 1 tsp vanilla extract into the steamed/hot milk. If you want the drink sweeter, add the optional 10 ml simple syrup or honey here and mix to combine.

Assemble

Pour the brewed cardamom espresso into a pre-warmed cup. Slowly pour the steamed milk over the espresso, holding back the foam with a spoon and then spooning a small cap of foam on top.

Garnish

Lightly dust the surface with 1/8 tsp ground cardamom for aroma and a pleasant finish.

Serve

Serve immediately while hot. Stir briefly before sipping to integrate any garnish or syrup.