Coffee additions

Milk, cream, cinnamon, cardamom, ice cream, flavoured syrups, rum and liqueurs: there are countless ways to vary a coffee. All you need is a little imagination and a sense of taste. Which additions are most popular, and how do they change the drink?

As coffee drinking spread, so did the use of milk, sugar, cream and spices, sometimes even salt. These additions became part of coffee culture, reflecting the drinker's mood and preferences.

Purists sometimes consider sweetening coffee or adding milk almost sacrilegious. Yet changing its flavour has plenty of enthusiasts.

With milk or without?

Milk and sugar are the most familiar additions. Many people cannot imagine their daily cup without them. Sugar may be white or brown; milk can be warm or textured. Different proportions create drinks such as latte, cappuccino and macchiato. It all depends on what you enjoy.

Some people object that milk and sugar substantially change the flavour. But that may be precisely the point. Depending on the beans, roast and preparation, coffee has varying degrees of bitterness and acidity. Milk softens the perceived acidity and changes the drink's balance, though it is not a guaranteed solution for digestive symptoms.

Whipped cream, ice cream and pouring cream are also popular, but contribute more calories. Many of us have tried a Viennese-style coffee crowned with whipped cream.

Sweet or distinctive?

Cocoa, vanilla and honey appeal to those who like a gentle, sweet character. If you want something bolder, a wide variety of spices pairs well with coffee.

Cardamom is a particularly familiar choice. Its intense aroma combines bitter, spicy and warming notes that complement strong black coffee. Coffee with cardamom has a long tradition in the Middle East, with regional recipes varying in sweetness and technique.

Cinnamon is excellent in sweet milk coffee, adding a warm, sweet-spicy note. For long autumn and winter evenings, try ginger, star anise or cloves. Familiar from mulled drinks, they can also bring an appealing aroma to coffee.

These spices have traditional uses and compounds of research interest, but their chief role here is flavour rather than treatment. Gently heating coffee with spices is one way to infuse their aroma; avoid excessive boiling that can make the coffee harsh.

For a more adventurous variation, add a little chilli. It brings a genuine kick, especially to a strong black coffee.

If you love coffee and enjoy experimenting in the kitchen, create a spice combination of your own. There are plenty of possibilities.