Infused spices in coffee is something we don’t tend to see a great deal of in the United Kingdom, but delve a little deeper than your regular coffee menu and you still probably won’t find the Indian delight that is Masala Coffee.
That’s not to say this is a bad drink, far from it, we just don’t tend to like to experiment with our favourites as much as the rest of the world – but now you can try this Indian spiced coffee mix for yourself.
And no, before you Google it, Masala coffee tastes almost nothing like Chicken Tikka Masala.
Featuring one of the most-loved Indian spices, the Masala coffee is something we are genuinely serious about giving a try.
- 220ml or 1 cup water
- 220ml or 1 cup milk
- 1 cinnamon stick (minimum length: 1 inch long)
- 4 cardamom pods
- 2 tbsp coffee, regular grind
- sugar (optional)
- Prepare / Boil your water and milk together in a saucepan.
- Add a cinnamon stick and a few cardamom pods into the steadily boiling liquid.
- Bring to the boil over a medium heat for around 1 minute.
- Add your ground coffee and boil for a further 3 minutes, making sure the mixture does not boil over.
- Strain coffee through a very fine sieve or cheesecloth directly into another pan.
- Stir throughout and pour between two pans until thick and creamy.
- Serve immediately to retain all the flavours.
Traditionally served in small metal cups, the rich intense coffee and soft spices create a hot drink that exudes obvious Indian flavour.
Ideal for when the weather is typically British and you fancy a sweet treat that includes a spicy kick instead of a flavourless cup-a-soup!
Masala coffee is also a great way to use up some of the seldom used items in your spice rack.
We recommend a dark roast coffee base to make the most intense masala-based drink, but most coffee will work well.