Masala coffee
Coffee simmered with milk, cardamom, cinnamon, ginger, and jaggery, then strained: sweet, spiced, and warming.
India · Saucepan · Hot · Mild
- Coffee
- 10 g
- Water
- 80 ml
- Milk
- 150 ml
- Ratio
- 1 : 8
- Temperature
- Simmering
- Time
- 8 min
- Caffeine
- About 65 mg
1 : 8 with water, plus 150 ml milk.
Dark roast, medium grind- Milk 130 ml
- Spiced coffee 60 ml
Ingredients
- 10 gGround coffeemedium, so a tea strainer catches it
- 80 mlWater
- 150 mlMilkfull-fat
- 12 gJaggerygrated, or sugar
- 2Green cardamom podslightly crushed
- 1Cinnamonabout 2 cm of stick
- 2Fresh gingerthin slices
Method
Put the water, crushed cardamom, cinnamon, and ginger in a small saucepan and simmer for 2 to 3 minutes.
Simmer2:30Stir in the coffee and simmer gently for 1 minute.
Simmer1:00Add the milk, bring it back just to a simmer while stirring, and take it off the heat.
Stir in the jaggery until it dissolves.
Strain through a fine tea strainer into a mug or tumbler.
Tips
- Add the jaggery off the heat; boiled with milk, it can make the milk split.
- A fine grind slips through a tea strainer; use a medium grind, or strain through a thin cotton cloth.
- Crush the spices just before use; ground cardamom loses its aroma quickly.
About this drink
Masala coffee is coffee simmered with milk and warm spices, made in a saucepan the way masala chai is made in Indian kitchens. Cardamom, cinnamon, and ginger give it a warming, sweet-spiced taste, and jaggery adds a caramel note that white sugar does not.
