Last weekend, dance brought the girls and I down to Seattle for a quick, whirlwind 22-hour trip. I knew there wouldn’t be time to check out any local eateries…but there would be time for coffee! With the help of Yelp, I carefully researched coffee shops….hey, Seattle is the birthplace of serious coffee! I read a ton of positive reviews on cardamom lattes at The Seattle Grind in Lower Queen Anne…and the reviews were on point! I knew I had to recreate this bevvie when I got home. The key to this latte is the cardamom syrup….you can make it and store it in the fridge for up to a week.
- ¼ cup whole cardamom seeds
- 1 cup water
- 1 cup organic sugar
- Bring whole cardamom seeds and water to a boil in a saucepan.
- Bring to a boil then reduce heat and let simmer for approximately 5 minutes.
- Add sugar and stir until dissolved.
- Bring to a boil again then reduce heat to medium and simmer for 3 minutes (watch that it doesn't boil over).
- Strain and store in a glass container in fridge for up to one week.
To make a latte, pour desired amount of cardamom syrup in a cup. For an 8 ounce cup, I would use approximately 1 tablespoon, but it really depends on how sweet you like it. Add steamed milk to the cup and top with a shot or espresso… or two for me! You could also use steamed almond milk. Garnish with orange zest.
This latte is a perfect warm-up for a cold, damp day…and we have a few of those on the West Coast! It’s not as spicy as a dirty chai and less floral than a lavender latte. And the orange zest adds a nice hit of citrus.