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Two ceramic mugs of garam masala coffee on dark slate with cardamom pods and cloves scattered nearby

Garam Masala Coffee with Warm Spice

A stovetop spiced coffee that blooms garam masala in hot water before combining with espresso and steamed milk.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 cups
Course: Coffee
Cuisine: Indian
Calories: 95
Ingredients Method Notes

Ingredients
  

Spiced Coffee Base
  • 1/2 tsp garam masala a quarter teaspoon per cup; start here and adjust
  • 120 ml water just off the boil, for blooming the spice
  • 120 ml espresso 2 shots total, or 60 ml strong brewed coffee per cup
  • 2 tsp brown sugar adjust to taste; honey works too
  • 1/8 tsp ground cardamom optional, for extra cardamom lift
Milk
  • 240 ml whole milk or full-fat oat milk for a dairy-free version

Method
 

Bloom the Spices
  1. Bring 120 ml of water to just off the boil (about 95 C / 200 F). Pour it into the small saucepan over low heat.
  2. Add the garam masala, optional cardamom, and brown sugar to the hot water. Stir once and let it simmer on low for 90 seconds to 2 minutes, until the water turns amber and smells strongly of cardamom and clove.
Add Espresso
  1. Pull your espresso shots (or brew your concentrated coffee). Remove the saucepan from heat and pour the espresso directly into the spiced water. Stir to combine.
Warm the Milk and Finish
  1. In a separate small saucepan, warm the milk over medium-low heat to about 65 C / 150 F - just steaming, not simmering. Do not let it boil.
  2. Pour the spiced espresso mixture through a fine-mesh sieve into two mugs to catch any gritty spice grounds.
  3. Divide the warm milk between the two mugs, pouring slowly. Stir gently and serve immediately.

Notes

  • Quarter teaspoon garam masala per cup is the starting point; scale up only after tasting your first batch.
  • Always strain through a fine-mesh sieve - gritty spice grounds ruin the texture.
  • Add milk off the heat to prevent scorching, which bitters the whole cup.
  • Espresso goes in after blooming, not during; heat kills the espresso aromatics fast.
  • Freshness of the spice jar matters more here than in cooking - replace any jar open over six months.