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Plum Cardamom Coffee with Spiced Syrup, green-spice topped in a glass mug beside plums on wood

Plum Cardamom Coffee with Spiced Syrup

A spiced plum cardamom syrup poured over espresso and steamed milk. Rich, fruit-forward, and warmly spiced.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Coffee
Cuisine: Seasonal Coffee Drink
Calories: 145
Ingredients Method Notes

Ingredients
  

Plum Cardamom Syrup
  • 300 g fresh red or black plums, pitted and roughly chopped frozen plums work too, use same weight
  • 100 g granulated white sugar
  • 120 ml water
  • 1 tsp ground cardamom add in last 5 minutes only
  • 1 tbsp fresh lemon juice
For Each Drink
  • 60 ml double espresso shot or strong moka pot coffee
  • 2 tbsp plum cardamom syrup adjust to taste
  • 150 ml whole milk or oat milk steamed or cold-frothed for iced version
  • 1 pinch ground cardamom, for dusting optional garnish

Method
 

Make the Plum Cardamom Syrup
  1. Combine the chopped plums, sugar, and water in a small heavy-bottomed saucepan over medium heat. Stir once to coat.
  2. Bring to a gentle simmer, then cook uncovered for 15 to 18 minutes, stirring every 2 to 3 minutes, until the plums fully collapse and the liquid reduces by about a third.
  3. Add the ground cardamom and lemon juice. Stir well and cook for 5 more minutes. The syrup should coat the back of a spoon at this point.
  4. Remove from heat and let cool for 5 minutes. Pour through a fine-mesh sieve into a clean glass jar, pressing the solids firmly with the back of a spoon to extract all the liquid. Discard the pulp.
  5. Let the strained syrup cool to room temperature. It thickens slightly as it cools. You should have about 160 to 180 ml of syrup.
Build Each Drink
  1. Pull a double espresso shot (60 ml) directly into your serving glass.
  2. Add 2 tablespoons of the plum cardamom syrup to the hot espresso and stir for 10 seconds until fully combined. The color shifts to a deep rose-purple.
  3. Steam 150 ml of whole milk or oat milk until it reaches about 65 C / 150 F and has a smooth, glossy microfoam. For an iced drink, cold-froth the milk instead.
  4. Pour the steamed milk slowly over the espresso and syrup, holding back the foam with a spoon, then spoon the foam on top.
  5. Dust with a pinch of ground cardamom. Serve immediately.

Notes

  • Add cardamom only in the last 5 minutes of simmering to prevent bitterness.
  • Strain the syrup through a fine-mesh sieve while still warm - it thickens as it cools.
  • A double espresso shot (60 ml) gives the right balance against 2 tbsp of syrup.
  • Use ripe plums with some give - underripe fruit won't break down fully and leaves the syrup thin.
  • Label and date your syrup jar - it keeps 14 days refrigerated, not indefinitely.