Go Back Email Link
–+ servings
An Israeli cup of coffee with cardamom on a tray.
Print Recipe
4.70 from 23 votes

Israeli Cardamom Coffee

This twist on middle eastern mud coffee- as found in Israeli coffee shops- is a delicious, sinful, spiced coffee that is easy to make and a unique pick me up!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Coffee
Cuisine: Middle Eastern
Keyword: cardamom, cardamom pods, chai coffee, espresso, Israeli coffee, strong coffee
Servings: 8 oz coffee
Calories: 30kcal
Author: Courtney O'Dell

Equipment

Ingredients

  • 8 oz water
  • 20 grams ultra-finely ground coffee
  • 4 cardamom pods grounded (I grind them along with my coffee beans)
  • 2 dashes cinnamon under 1/4 tsp- I do two shakes out of a container of ground cinnamon- two pinches works, too
  • 1 dash grated ginger
  • sugar if desired

Instructions

  • Add coffee, cinnamon, cardamom, ginger, sugar and water to your copper pot, making sure you do not fill to the top- you want a little room in case it boils up.
  • Give a good stir to incorporate- this is the only time you'll stir the coffee so you dont disturb the grounds at the bottom.
  • Heat the copper pot on a low flame over a stove. As it becomes hot, watch it closely- you do not want it to boil, or it will go everywhere! I like to pull it off the stove just before boiling.
  • Let it sit for about 20 seconds, and then add back to the heat- pulling it off again until near-boiling. Repeat once more if desired.
  • Let cool briefly, then serve in small cups (like espresso or demitasse cups)

Nutrition

Serving: 1g | Calories: 30kcal | Carbohydrates: 8g | Sodium: 13mg | Fiber: 2g | Sugar: 5g