Cardamom’s fragrant, resiny seeds pack so much flavor that a little goes a long way. We’re used to tasting cardamom intermingled in chai, but why not let the ground spice lead a drink, complemented by citrus or something lighter, like rose?
Particularly when toasted, this robust spice has a savory warmth that complements sweeter ingredients. Integrate it into an inventive chai blend, or toast some for a cracked garnish to a nutty latte.
There is a reason this spice gets its own grinder. Freshly ground nutmeg hits a bright, spicy flavor note that won’t be duplicated by any syrup or powder. Have a grinder full and ready, and be amazed at how a sprinkle will transform espresso drinks.
Ginger root is a magical thing. Its versatility lets you steep it into teas, blend it into smoothies, infuse it into syrups, or serve it candied, as a garnish.
Cayenne is not for the faint of heart, but a great tool for spicing up richer concoctions. Sprinkle it into the bottom of a cup when making a dark mocha (stirring well), or add it, with honey, to a strong tea toddy for a cold-weather pick-me-up.