Masala Coffee (Spiced Coffee)

Masala coffee is South India’s answer to morning caffeine. Equal parts milk and water come to a boil with cinnamon, cardamom, and sugar, then ground coffee goes in for a quick simmer that pulls the spices and the brew together into one fragrant cup.

The pulling step at the end is where the magic happens. Pouring the strained coffee back and forth between two pans aerates the milk and builds a frothy, almost milkshake-thick top, the same trick used for South Indian filter coffee and Hong Kong-style yuanyang.

Pro Tips

• Crack the cardamom pods lightly with the flat of a knife before adding. Whole pods barely release flavor; cracked ones perfume the whole pot.
• Use a regular grind, not espresso fine. Fine grounds slip through cheesecloth and gritty up the cup.
• Watch the pot closely. The milk-water mix foams up fast and boils over the moment you look away.
• Strain through doubled cheesecloth or a fine mesh strainer lined with a coffee filter for the cleanest cup.
• Pull from a height. The bigger the drop between pans, the more air gets whipped in and the thicker the head.

Variations

• Add a few black peppercorns and a slice of fresh ginger for a sharper, more chai-like spice profile.
• Use jaggery in place of white sugar for a deeper, molasses-tinged sweetness common in Kerala-style preparations.
• Top with a sprinkle of grated nutmeg or a tiny pinch of saffron for a richer, more festive cup.