Barista Mixology Series: Sweet Bombay

Recipe by Eli Masem, Photography by Jonathan Mora

Sweet Bombay

(serve in a cappuccino cup)


  • 1.5-2oz of Espresso
  • Vanilla extract
  • Cardamom extract
  • 2 cups raw sugar
  • Whole Milk
  • Pistachio (Ground to a sea salt coarseness either in a spice grinder or with a small food processor)


  1. Make vanilla cardamom simple syrup by bringing to a boil two cups of raw sugar and two cups of water, mixing until all sugar dissolves. Add one tablespoon of vanilla extract and less than a teaspoon of cardamom extract and there you have it. This can be stored up to 2 weeks in the fridge and is also great in cocktails or poured over ice cream.
  2. Brew 1.5 to 2 ounces of espresso into cappuccino cup.
  3. Steam whole milk as your would for a cappuccino.
  4. Mix espresso and 0.5oz vanilla cardamom simple syrup in cup.
  5. Pour milk into cup.
  6. Dust with ground pistachio.

The sweet bombay is my espresso drink take on the Indian dessert, Kulfi. It's a bit like ice cream inundated with some exotic flavors (in this case vanilla and cardamom) and rolled in pistachio. I decided to tone down the sweet (Indian desserts tend toward the cloyingly sweet). Using a minimal amount of vanilla cardamom syrup and a final dusting of pistachio to close, the end result is rich and creamy but not overbearingly large or sweet.