This is a super-special coffee that can take the place of Irish coffee after dinner or at brunch owes its lingering flavor to an unexpected source, says creator Fred Thompson. "Cardamom is a spice that creeps into taste memory without being immediately recognized," says Thompson, a food stylist and author who divides his time between New York City and Raleigh, N.C.
Combine the coffee and cardamom in a coffee filter. Brew the coffee in a coffeemaker with the water. Meanwhile, heat the milk, sugar and chocolate syrup in a medium-size saucepan over medium heat. Stir the brewed coffee into the saucepan, pour the mixture into four cups and serve immediately.
Recipe from Hot Chocolate (Harvard Common Press, 2006) by Fred Thompson, photographer Brian Hagiwara