Cardamon Mint Turkish Coffee | GF| V |
The ingredient proportions here are for a single serving and can be adapted to any method of brewing. I provide instructions for a pour-over (or dripper) device or using a pot on the stove top. For a pour-over device, you may need #4 coffee filters. For the stove top, you’ll need a fine-mesh tea strainer. Don’t skimp on the quality of your coffee; I like to grind beans the day before I head out, packing them in a ziplock bag. For a refreshing variation, let the coffee cool and then serve over ice.
Prep: 2 minutes
Cook: 5 Minutes
Yield: 1 Serving
Ingredients:
- 1/4 Cup of Water
- 2 Tablespoons ground coffee
- 1 Cardamom pod, pod with seeds gently crushed with the back of a spoon.
- 2 fresh mint leaves or 1/4 teaspoon dried mint
- Whole milk or other creamer for flavor
- Raw honey for flavor
Instructions:
- In a small pot, bring water to a boil and then remove from the heat.
- Pour-over method: If using a coffee filter, rinse it with a splash of the hot water to remove the papery taste. Add the coffee, cardamom, and 1 mint leaf to the filter and pour in the water. Stir once and then let the coffee drip into your camping mug. Stove-top method: Add the coffee, cardamom, and 1 mint leaf to the pot of water, stir, and let steep for 4 minutes. Pour the coffee through a small fine-mesh strainer into your mug.
- Flavor your coffee by stirring in milk and honey. Gently bruise the remaining mint leaf with your fingers and add to your mug for aroma and garnish before serving.