Cardamom Coffee Recipe: Indian Elaichi Coffee in 5 Minutes

Cardamom coffee (elaichi coffee) is a traditional Indian spiced coffee made by brewing coffee with crushed cardamom pods, sugar, and hot water, then topping it with frothed milk. The cardamom adds a warm, aromatic flavour that transforms a regular cup of coffee into something special. Ready in 5 minutes.

Elaichi coffee is one of those drinks that every Indian household makes slightly differently. My grandmother used to crack whole cardamom pods with the back of a spoon and drop them right into the boiling milk. My version is quicker — I mix cardamom powder directly into the coffee base and froth the milk separately for that cafe-style foam layer. The aroma alone is worth the extra 30 seconds it takes to add the cardamom. Here is exactly how I make it.

Ingredients

• Coffee powder — 2 teaspoons (instant or filter)
• Sugar — 1 teaspoon (adjust to taste)
• Cardamom powder — 1/4 teaspoon, or 2 green cardamom pods (crushed)
• Milk — 200 ml
• Hot water — 30 ml (about 2 tablespoons)

Step-by-Step: How to Make Cardamom Coffee

1. Crush the cardamom. If using whole pods, lightly crush 2 green cardamom pods with the flat side of a knife or the back of a spoon. Remove the outer shell and use the small black seeds inside. If using pre-ground cardamom powder, skip this step.
2. Mix the coffee base. In your mug, combine 2 teaspoons of coffee, 1 teaspoon of sugar, and the crushed cardamom seeds (or 1/4 teaspoon cardamom powder). Pour 30 ml of hot water over the mixture and stir well until everything dissolves. The cardamom releases its oils into the hot water immediately.
3. Heat the milk. Warm 200 ml of milk on the stove or in the microwave until it is steaming. Do not let it boil — 65-70 degrees Celsius is perfect for frothing.
4. Froth the milk. Use your InstaCuppa milk frother to whip the hot milk for 15-20 seconds. Tilt the cup slightly and keep the whisk just below the surface to pull in maximum air.
5. Combine and pour. Pour the frothed milk slowly into the mug over the cardamom coffee base. Let the foam rise to the top naturally.
6. Garnish. Dust a pinch of cardamom powder on top of the foam. This adds a beautiful speckled look and an extra burst of aroma with every sip.

Tips & Variations

• Fresh pods vs powder: Freshly crushed cardamom pods give a more intense, aromatic flavour than pre-ground powder. If you have whole pods, always prefer them. The difference is especially noticeable in coffee.
• Add more spice: For a masala coffee variation, add a tiny pinch of cinnamon and a sliver of fresh ginger along with the cardamom. This creates a warming chai-coffee hybrid that is incredible in winter.
• South Indian style: Use strong filter coffee decoction (60 ml) instead of instant coffee and skip the hot water. The decoction-cardamom combination with frothed milk tastes like something from a premium Bangalore cafe.

Which Frother to Use

The InstaCuppa Rechargeable Frother (Rs 699) is my pick for spiced coffee recipes. The 3-speed setting lets you start slow to blend the cardamom into the milk, then switch to high speed for thick foam. If you prefer something simpler, the InstaCuppa Battery-Operated Frother (Rs 899) does the job in one speed with zero fuss.