Limited seriesOne coffee trend, looked at honestly: what it is, how it tastes, and whether it’s worth your money. Running until early February 2027.
All trends →Cafés everywhere are leaning into warm spices this winter. You don’t need a syrup bottle to join in. The best spiced latte might already be sitting in your kitchen.
Look at any winter café menu this year and you’ll notice a pattern: cinnamon, cardamom, maple, ginger. Comfort flavours are back in a big way, and the seasonal latte has become the drink people wait for.
What makes me smile is that most of these “new” winter flavours are things Indian kitchens have used for generations. Elaichi, dalchini, saunth, gur. We didn’t need a trend report to tell us they belong in a warm cup.
So here’s a winter latte built from the masala dabba rather than a bottle of syrup.
What you need (for one big mug)
- 1 shot of espresso, or 60 ml of strong moka pot or French press coffee
- 200 ml milk
- 2 green cardamom pods, lightly crushed
- A small piece of cinnamon stick
- 1 tablespoon grated jaggery, more or less to taste
- Optional: a pinch of dry ginger powder or nutmeg
How to make it
Infuse the milk. Warm the milk with the cardamom and cinnamon over low heat until it’s steaming but not boiling. Turn off the heat, cover the pan, and let the spices steep for five minutes. This is where the flavour comes from, so don’t rush it.
Add the jaggery off the heat. Strain out the spices, then stir in the jaggery once the milk has come off the stove. Jaggery added to milk at a rolling boil can sometimes make it split, so let it cool a touch first.
Froth it. Use a frother, whisk hard, or pour it back and forth between two cups a few times, the way chai is “pulled” at a tea stall. You want some air in it.
Bring it together. Pour the coffee into your mug and add the spiced milk over it. Dust the top with a tiny pinch of cinnamon or dry ginger.
Why jaggery and not sugar
Jaggery isn’t magically healthy. It’s still sugar. But it tastes of something: caramel, a little smoke, a hint of molasses. That depth goes well with coffee’s roasted notes, and because the flavour is fuller, you often end up using less than you would with plain sugar.
Ways to change it up
- Cardamom only: skip the cinnamon for something cleaner and more floral.
- Ginger kick: add a few slices of fresh ginger to the milk while it steeps. Good for a sore throat morning.
- Black pepper: one crushed peppercorn adds warmth without heat. Trust me on this one.
- Iced for the afternoon: chill the spiced milk and pour it over ice and cold coffee.
Café winter specials are fun, but there’s something satisfying about making one at home that tastes of your own kitchen.
Which spice says winter to you? If your family has its own version of a spiced coffee, I’d love to hear it in the comments.
Read next: More coffee recipes from The Daily Brew
