Black Pepper Ginger Cappuccino

Photo by:

Melati Citrawireja

While gathering recipes for our cookbook, we discovered and tested more dishes than we could possibly include. These bonus recipes are straight from the home kitchens of our farm partners: seasonal staples, and heirloom favorites you won’t find anywhere else. For more such recipes, order The Diaspora Spice Co. Cookbook here!

On the Parameswaran family farm, pepper vines wind their way up palm and jackfruit trees that are intercropped with coffee plants bearing emerald-hued leaves and vivid white blossoms. Walking through the farm with the aroma is intoxicating (think orange blossom meets almonds). Ginger is also grown on the farm, so Shirley Aunty makes a healing tonic with all three. We couldn’t resist turning these flavors into a cozy cappuccino. Adapted by Asha Loupy.

Ingredients

¼ cup (118 milliliters) cow’s or plant-based milk
2 shots espresso or 4 to 6 ounces black coffee
½ to 1 ounce Transcendence - Black Pepper Ginger Syrup
Freshly ground Aranya Black Pepper, for serving

Methods

Steam the milk of your choice using an espresso machine, or alternatively heat the milk up in a glass measuring cup in the microwave or in a saucepan on the stove and use a handheld milk foamer to foam the milk.
Pour the espresso or coffee and ½ to 1 ounce Black Pepper-Ginger Syrup, depending on your desired sweetness, in a cup or mug, stir to combine, and top with the steamed or foamed milk. Garnish with a couple cracks of black pepper.