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(recipe, Carrie Floyd)
There used to be a cafe in Portland I loved that served Turkish lattes: sweet, strong coffee flavored with cardamom, topped with foamy milk. The version I make at home is really more like coffee with milk, sweetened and spiced. Because I take liberties with the coffee — Turkish coffee traditionalists, close your eyes! — sometimes I even skip the ibrik (the traditional brewing vessel) and simply add infused warm milk to brewed coffee (see Note, below). This is also — cover your ears! — delicious iced.
To infuse milk to add to a cup of brewed coffee: Add the crushed cardamom pods to the milk in a saucepan, warm over medium-heat, then turn the heat off and let sit for 10 minutes. When ready to serve, reheat the milk, add the sugar, and whisk until the sugar is dissolved and the milk is foamy. If you don't have an ibrik, you can make the coffee in a small saucepan, following the above instructions, then straining the coffee into mugs.