Cardamom Café Au Lait
Weekend breakfast…. One of the beautiful traditions that we get in our romantic relationships: sleeping in, leisure, and coffee. In our house, no weekend breakfast is complete without a coffee drink of some kind – usually a café au lait or cappuccino, thanks to our Keurig espresso maker.
As a yoga instructor and veggie head, you may be wondering… coffee? Is that part of the lifestyle? And the answer is an emphatic: yes! I like to consider coffee my one vice, and I often say that, however this is a bald-faced lie, because of… red wine. Well, nobody is perfect. And, furthermore, who wants to be? Without these simple pleasures, life would be a little less fun.
Anyway, back to the recipe. There is a Mediterranean restaurant that I love in San Francisco on Fillmore Street that has excellent Turkish coffee (and many other things). After one such visit, I started experimenting with Turkish coffee at home, and then my love of the café au lait met the Turkish coffee. A match made in heaven. All the creaminess of the whole milk makes friends with the spice of the cardamom. Think chai latte, but coffee.
- 6 Tbsp. coffee, ground
- 3-4 cardamom pods, freshly ground* (I used green)
- ½ cup whole milk, steamed (per cup)
- 32 oz. French press**
- 4 cups water, boiling
- Grind cardamom in spice grinder or blender.
- Measure the ground coffee and cardamom into your French press.
- Pour in boiling water, and let brew for 4 minutes (this will make a full pot).
- While coffee is brewing, prepare your steamed milk or warm some milk in a pan. If warming in a pan, whisk to get the milk to froth up a bit.
- Add sugar to your taste (I usually use ¼-½ Tbsp. brown sugar), coffee, and steamed milk to your favorite cup.
*I tested using cardamom powder and pods, and cardamom flavor did not come through as strongly with powder.
**I’ve written for a 32 oz. French press, so if you have a different coffee maker, you may need adapt accordingly.