The dark roasted coffee; warming cardamom and nutmeg; foamy layer of milk; and crunchy, nutty bits of almonds all chime Autumn. It's rare to find a flavorful, spiced coffee that isn't syrupy sweet, yet this particular beverage doesn't rely on sugar for its flavor. I tried the beverage using almond milk and raw sugar and was surprised by how well cardamom complements coffee. Adding just a smidgeon of sugar rounds out the bitterness from the coffee, and the almond garnish gives it a nice crunch that reminds me of a peanut garnish I recently used in another coffee drink.While Padma uses an Indriya from India Nespresso pod to make this beverage, non-Nespresso U machine ($199) owners can still get a similar feel from their own brew of a dark-roasted cup of coffee with spicy flavor notes. I'm a huge fan of the Nespresso Aeroccino ($99) and use mine all the time, but if you don't have a milk frother, then simply heat the milk before adding it to the coffee. You could also top the beverage with whipped cream to achieve a makeshift frothy top.
Keep reading to learn how to brew your own cardamom cappuccino.
1/2 cup regular coffee, 2 shots espresso, or 1 lungo pour (4 ounces) Nespresso coffee, such as Indriya of India, brewed
1/2 cup dairy or nondairy milk
1/2 teaspoon raw sugar
1/4 teaspoon ground green cardamom
Pinch of raw, unsalted almonds, crushed
Pinch of nutmeg
- Pour the prepared coffee into a cappuccino cup.
- In a milk frother or in a saucepan over the stove, heat milk, sugar, and cardamom.
- Pour heated, spiced milk over the coffee. Top with milk foam, if using a milk frother.
- Garnish with almonds, a tiny pinch of nutmeg, and a larger pinch of cardamom.
Makes 1 cappuccino.
- Coffee, Drinks