Stir constantly for about 2–3 minutes until the milk is warm, aromatic, and the flavors blend well.
Mix it Up:
Pour the spiced milk mixture into the coffee. Stir thoroughly.
Serve Hot:
Pour into a mug, sprinkle with a pinch of cinnamon if desired, and enjoy immediately.
Serving and Storage Tips:
Serve: Best served hot in a cozy mug, perfect for morning rituals or evening wind-downs.
Storage: You can store the spiced milk mixture (without coffee) in the fridge for up to 2 days. Reheat and mix with fresh coffee when ready.
Variations:
Iced Version: Let the spiced milk cool, then mix with chilled coffee and ice for a refreshing summer drink.
Vegan Option: Use almond, oat, or coconut milk instead of dairy.
Sweeter Twist: Add a drizzle of honey or maple syrup instead of brown sugar.
Bolder Flavor: Add a dash of black pepper or clove for a spicier edge.
FAQ:
Q: Can I use fresh ginger instead of ground?
A: Yes! Freshly grated ginger adds a sharper, more aromatic flavor. Use about 1 teaspoon, and simmer it with the milk.
Q: What makes cardamom the “secret ingredient”?
A: Cardamom is subtly floral, citrusy, and spicy. It enhances both the ginger and coffee without overpowering them, making the drink feel exotic yet comforting.
Q: Can I make this in a large batch?
A: Absolutely. Multiply the ingredients and keep the spiced milk mixture warm in a thermos or on a low stove. Add fresh coffee as needed.
Q: Is it safe to drink daily?
A: Yes, in moderation. Ginger and cardamom have health benefits, but strong spices may affect sensitive stomachs if consumed in excess.
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