I call it The Bollywood, because it tastes like a cupful of frothy-raucous drama and celebration.
Its deep fuchsia tint is accredited to foaming the milk with coloured cardamom – elachi – syrup (usually available at Indian grocers). In addition to the syrup, freshly ground cardamom tails and tops the latté. The flavour is reminiscent of a falooda shake.
To make a Bollywood Latté:
- Froth 100ml/4oz milk with cardamom syrup (about 1 tsp depending on the sweetness & strength of your brand).
- Add ground cardamom to the bottom of your coffee cup.
- Pull a double espresso.
- Pour in the cardamom milk.
- Spoon over the froth.
- Sprinkle with additional ground cardamom.
Here’s my how-to video: