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Ingredients
seeds from 10 cardamom pods (about 1 ¼ tsp), lightly crushed
2 tablespoons dried rose petals
¼ cup organic cane sugar
1-2 drops concentrated rose water (optional)
3 ½ cups water
⅓ cup freshly ground coffee (medium grind)
1 cup ice cubes
Directions
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Directions for cardamom rose creamer:
Combine and heat the lightly crushed seeds from cardamom pods, dried rose petals, Organic Valley Half & Half, cane sugar and concentrated rose water over medium and bring to a simmer, stirring occasionally to dissolve sugar. Once simmering, remove from heat and cover.
Steep 15 minutes to overnight, tasting occasionally. (If steeping overnight, refrigerate.)
When the strength you desire is reached, strain through a fine mesh sieve.
Directions for Japanese-style iced coffee:
(Note: use a pour-over coffee brewing system, such as Chemex.)
Bring 3 1/2 cups of water to a boil and let stand 3-5 minutes.
Grind coffee beans on medium fine setting.
Rinse paper coffee filter.
Put coffee grinds in pre-rinsed filter.
Put ice cubes in the carafe.
“Bloom” the coffee grounds by pouring approximately ½ cup of the hot water over the grounds (or simply just covering the grounds) and let stand for 30-45 seconds.
Slowly pour the remaining water over the grounds.
If there are any unmelted pieces of ice, give the carafe a gentle swirl. Ice should dissolve completely within a few minutes.
Serve over ice with 1-2 ounces of cardamom rose creamer (or to your taste) to every ten ounces of coffee.
© Beth Kirby 2024. All rights reserved.
