Cardamom in the coffee
Cardamom is one of my favourite spices, and I’m constantly looking for new ways to use it into my cooking. So I though, why not incorporate it into something I drink every day and make cardamom coffee? It turns out that this is a prevalent Thai coffee taste.
But, before we get into the coffee, let’s speak about cardamom a bit more. Cardamom is a fragrant spice from India that belongs to the ginger family. While cardamom and ginger have certain similarities, I prefer cardamom to be more refreshing. It has a sweet and spicy flavour profile with citrous undertones. Cardamom, in my opinion, is more balanced than ginger, albeit it is more strong and a little goes a long way.
Cardamom is a spice that comes in papery green pods with small black seeds within. You may simply crush simply the seeds or the seeds and pods combined with the aid of a mortar and pestle. Cardamom is, of course, also available pre-ground.
I didn’t realise there was such a thing as black cardamom until lately. The pods are black rather than green, and the flavour is smokey and sweet rather than fiery, as the name suggests. I recently purchased some black cardamom and am looking forwards to putting it to good use. Do you have any recommendations?
Cardamom’s sweet and spicy taste character makes it suitable for both sweet and savoury applications. Cardamom may be used to flavour poultry, rice, baked products, tea, and a variety of Indian meals. It goes well with oranges as well as spices like cinnamon, ginger, and coriander. For the time being, let’s prepare some iced Thai coffee.
Thai coffee is coffee that has been sweetened with condensed milk and usually has some flavour added to it. Cardamom or a mixture of cardamom and almond is a common taste. It’s also crucial to use strong coffee. I use the Dos roast from Vermont Coffee Company, which is the coffee we brew at home almost every day. It’s a well-balanced medium roast coffee cultivated in the Caribbean’s tropical climate. Did you know that Middlebury is home to the Vermont Coffee Company? When they reopen, they will feature a café that is worth a visit.
Because I enjoy the flavour of cardamom so much, when I make this coffee, I use entire cardamom pods in the brewing process and then powdered cardamom in the sweetened condensed milk and cream. I use both the condensed milk and the cream since I would have to use a lot of sweetened condensed milk to lighten the coffee to my satisfaction, and then the coffee would be too sugary.
Use 12 teaspoon of ground cardamom instead of the pods when adding them to the coffee grounds for brewing if you only have ground cardamom, which is more commonly obtained at grocery shops.
