Comments on: Cardamom coffee

By: i, quaid / Mexican-style mocha – the Mexicano

i, quaid / Mexican-style mocha – the Mexicano — Mon, 30 Apr 2012 15:02:45 +0000

[...] recipe builds on the cardamom coffee recipe I wrote about, not only instructions but also in how I came to discover the drink in the first [...]

By: quaid

quaid — Sat, 28 Apr 2012 01:18:17 +0000

In the Mexicano mocha-style, I’ve had to dump in plain cocoa powder, which is the equivalent of pre-ground cardamom added. It does the job. (I’ll go in to the better choice for chocolate in the post on Monday.)

As it happens, last year I went whole-spice – I went through my cupboards and tossed (in to the compost) all the preground spices I had. I have a little dedicated spice grinder, and I’ve been grinding fresh for everything. Think of it as an extension of using a black pepper grinder instead of pre-ground black pepper. It takes a few minutes longer, but each time I use spices that way, I’m so glad that I take the time. For a bonus, toast the spices in a dry cast iron pan, for a light toast all the way through when a few curls of smoke come off.

By: quaid

quaid — Sat, 28 Apr 2012 01:14:29 +0000

Actually, +1 to cinnamon. In fact, it comes in my next post on what I’ve dubbed a Mexicano mocha, where I go a step further and add chocolate. It’s the what and how of the chocolate that makes the drink, so catch that post, which goes live Monday 30 April.

By: Greg DeKoenigsberg

Greg DeKoenigsberg — Wed, 25 Apr 2012 18:44:27 +0000

Love cardamom in coffee and tea. I just dump it in, though; I guess I’m less civilized.

By: Thorsten

Thorsten — Wed, 25 Apr 2012 08:51:50 +0000

Try adding cinnamon as well. That’s what they do in Syrie. Tastes a lot better than it might sound…