“Coffee is a language in itself.” -Jackie Chan
Behold, the answer to your iced coffee flavor dilemmas. Cardamom Iced Coffee with cardamom whipped cream, perfect for a hot summers day or anytime you want a chilled out pick me up.
As many of you know from following along throughout the years, I’m not a hot coffee person, in fact besides my undying love for chai, I’m not a hot beverage person at all. In fact the only other hot caffeinated beverages I’ll drink besides chai is my late grandfathers Cardamom Milk Coffee and Filter coffee, a South Indian slow drip coffee that my friend Asha tempts me with every morning on snapchat! So when it comes to coffee, I’ll skip the lattes, mochas, pour overs for a flavored iced coffee with extra milk please, which according to one of my coffee connoisseur friends is dessert not coffee. So you see, I’ll skip coffee for dessert any day.
As a kid I remember anxiously waiting for my mom to host dinner parties, towards the end of the night she would bring down her slim long necked glasses, fill them three quarters with cold coffee (basically blended milky iced coffee) and top it off with a scoop of coffee ice cream. She would then serve them with see through spoon straws. Let me tell you, my brother and I lived for that moment (of course we got less coffee more milk and extra ice cream). And while I’m not topping this version with ice cream, which you totally could (I won’t tell), I am adding a dollop or two of cardamom whipped cream. See, I told you you’d be putting it on everything!
Fair warning, I’m no coffee expert so if the following methods make you cringe as a caffeine fiend, I apologize in advance. For this recipe you’ll need about 2 cups of cold brew coffee. Here’s a few different ways to make it:
○ Brew coffee with hot water, and leave it in the refrigerator until it cools.
○ Steep ground coffee in cold water and refrigerate 8 hours, strain.
○ Slow drip cold brew
○ Dissolve instant coffee powder in lukewarm water and chill. (My favorite, NesCafe to the rescue, no judgement okay!)
Also since the main flavor you’ll be adding to the coffee is cardamom, try and grind the cardamom seeds just before making the syrup, this way you get the most aroma and taste out of it.
- 2 cups
- 1 cup water
- 1 cup sugar
- 2 teaspoons cardamom powder
- pinch of nutmeg powder
- crushed ice
- 3 tablespoons cardamom syrup
- 8 ounces cold brew coffee
- ¼ cup whole milk
- cardamom whipped cream for garnish
- See above for methods, if you're using instant coffee one teaspoon to one cup ratio.
- On medium heat, add the water and sugar to a saucepan. Whisk constantly until the sugar dissolves and the mixture comes to a boil. Let it bubble for a minute or so, then reduce the heat and let thicken for 2-3 minutes. Remove from heat and let it cool completely. Add the cardamom and nutmeg powder, you'll want to make sure the simple syrup is completely cooled because if it's too hot the flavors of the cardamom will not release. Transfer to jar and refrigerate. Keep cover in the fridge for up to two weeks. Before using, stir well to distribute cardamom.
- I like to fill my glass half way with crushed ice and pour the cardamom syrup on top. Next goes the cold brew coffee then I stir in milk. Top it off with some cardamom whipped cream and you're good to go! Obviously this will differ based on your taste preferences, so find your favorite combination!