Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

This is the Keralan cappuccino, a traditional way of making coffee, seen on every street corner. The coffee-maker, often clad in a checked sarong, is the focus of the village after work and coffee is a must for stimulating talk as the world passes by.


  • 500 ml (2 cups) milk
  • 2 tablespoons sugar


Put the milk and sugar in a heavy-based saucepan, bring to the boil over low heat and keep at a low simmer.

Dry-roast the ginger under a grill (broiler) for 1 minute on each side, then pound it a little in a pestle and mortar to crush it and release the juices. Add to the milk with the coffee, cardamom and cinnamon. Cover and allow the flavourings to steep in the heat for 3 minutes.