Photograph: Philip Webb
- 400 g dates, preferably Medjool
- 6 cardamom pods
- 510 ml strong black coffee (espresso strength)
- 1 tsp caster sugar
- 1 stick cinnamon, broken in half
- Greek yogurt, to serve
Stone the dates – carefully, to keep their shape – and put in a bowl. Lightly crush the cardamom pods in a pestle and mortar. Heat the coffee, sugar, cardamom and cinnamon in a saucepan until nearly boiling. Pour over the dates and leave to cool, then transfer to the fridge to chill. Serve with Greek yogurt.
Get ahead: make several hours in advance; chill.