Cardamon and Cinnamon Coffee
As a chef you truly begin to understand the reality of being a caffeine junkie. Trust me, in the kitchen you're always looking for your next fix of the black stuff, after all on many days (particularly Mondays!) its the only thing that keeps you going.
But there are times when you get all coffee'd out, there's only so much of black bitterness that you can take in one day. However the sweet spiciness of this coffee can reinvigorate the taste buds and bring a soft smile back to the most weary of chefs.

Serves one tired boy.

Ingredients
1 cup of strong black coffee
1 cardamon pod
1/2 Tsp cinnamon
1-2 Tblsp brown sugar

Method:
Remove the seeds from the cardamon pod.
Put the seeds, cinnamon and sugar in coffee and stir.
Enjoy the hit.

Adjust:
This coffee needs to be sweet to balance the dryness of the cinnamon
Too spiced? Add more sugar.
More fragrance? Add more cardamon seeds

Chef Insight: Coffee trees are native to Ethiopia and the Sudan. Legend dictates that it was a goatherd who first realised the stimulating effects when he noticed his goats becoming restless after chewing the leaves from the coffee tree.
The word 'coffee' arose from phonetic mispronunciations of the Turkish word 'kahve' which in turn came from the Arabic word 'qahwah'