Cardamom coffee is a very tasty Middle Eastern drink that combines coffee’s strength and intensity with the addictive herbal and earthy scent of ground cardamom. I’ve said it before, and I’ll say it again. We don’t use enough spices in the west, especially when it comes to coffee.
Below you’ll find an easy cardamom coffee recipe made in the old, traditional style for the most authentic experience, and the result is lovely. You’ve never tried coffee like this unless you’re familiarized with Middle Eastern caffeinated drinks. This coffee is also easy to make, so there’s no excuse for not trying it.
To make cardamom coffee, you need water, finely ground coffee (almost powdered) and fragrant ground cardamom. I like to add a pinch of saffron to mine as well, but the most expensive spice on earth is optional. It adds the loveliest floral aromas to the coffee, though.
You’ll also need a large kettle. I make four cups at a time. Cardamom coffee is one of those specialties best enjoyed with a few friends; it’s an authentic culinary experience! And you want to share those.
To make this Middle Eastern specialty, you first combine all the ingredients: cold water, coffee, sugar, cardamom and saffron. Everything goes into the kettle. Then, you bring the coffee to a boil and serve it.
Make sure you divide the foam into the cups and divide the sediment amongst them as well; it’s part of the coffee’s charm. You get to drink the coffee grounds!
I love pairing this beauty with Middle Eastern treats, from baklava to a platter of dates and toasted nuts. Any flaky pastry flavored with honey pairs nicely with cardamom coffee.
You can serve this one at noon for lunch, but it’s also a marvelous way to end a dinner party, especially if you put together a Middle Eastern-themed dinner party.
In a coffee pot, pour the water, coffee, cardamom and sugar. Stir to dissolve.
Heat over a medium flame until the coffee boils (5 minutes). A layer of foam will form.
Remove from heat and stir in the ground saffron. Stir gently.
Pour the coffee into two cups, divide the foam and sediments between the cups.
Adjust the sweetness to taste, serve with dates and enjoy.