5 ml rose water black cardamom, finely grated
20 ml sugar syrup
10 g Antoniewicz Kaffeestaub (finely powdered coffee)
5 g brown cane sugar
1 cassia bud
a little vanilla powder
4 g fig coffee, finely ground
150 ml water, cold
Season the Oldenburger SHANI Whipping Cream with rose water, cardamom and sugar syrup, then pour into a cream siphon, carbonate and refrigerate.
Making the Mocha
Put the Kaffeestaub, sugar and spices in a pot and mix with cold water. Heat slowly to dissolve the sugar. Bring to a boil once and skim off the foam. Bring the coffee to a boil again and leave to stand until the coffeegrounds have settled at the bottom of the pot. Allow to cool a little.
The Final Touch
Pour the mocha into a cup and serve it decorated with cardamom cream and sprinkled with cardamom powder.