Friday, November 12, 2010
Yesterday morning I was sitting at my kitchen table working on some copy for the coming-soon Royal Rose website. I was in the midst of taking notes on the traditional folk uses of cardamom and finishing my cup of coffee, so I decided to put the kettle on and make some more. My eye fell on a cooling test bottle of cardamom-clove syrup and although I really don't like sugar in my coffee, I added a little bit to my cup. So delicious! It reminded me of the Moroccan coffee that a former student's mother used to bring me after PTA meetings. After the mother explained to me that the secret spice was cardamom, I started to grind spices like cardamom, black pepper, and clove and put them directly into the coffee grounds of my automatic drip machine. The syrup is a little easier. So in consequent cups yesterday I tried lavender, apple, and my surprise favorite, raspberry. You can add as much or as little as you want.