Seasonal Drinks
Refreshing Cardamom Iced Coffee with Whole Food Ingredients
This sophisticated iced coffee draws inspiration from Levantine traditions, infusing freshly ground beans with the floral warmth of hand-crushed green cardamom. Served over plenty of ice with your choice of creamy milk, it is a fragrant, cooling ritual for slow summer mornings.
- Prep
- 10 min
- Cook
- 5 min
- Serves
- 4
- Level
- Easy
- Per serving
- 95 kcal
Method
Place the green cardamom pods on a cutting board and gently press down with the flat side of a chef's knife to crack the husks. Place the coffee beans and the crushed cardamom pods (husks and seeds) into a coffee grinder. Pulse until you achieve a coarse grind, similar to sea salt.
Transfer the coffee-cardamom mixture to a French press or a large glass jar. Pour in the filtered water. If using a French press, do not plunge yet. Cover and allow the coffee to steep for at least 8 hours in the refrigerator, or up to 12 hours for a stronger profile.
Once steeped, plunge the French press or strain the mixture through a fine-mesh sieve lined with cheesecloth into a clean carafe.
In a small jar, whisk together the milk and the maple syrup until well combined.
Fill four tall glasses with ice. Divide the cardamom coffee concentrate among the glasses, then pour the sweetened milk over the top. Stir gently to create a marbled effect and serve immediately.
Notes
Use fresh green cardamom pods rather than pre-ground powder; the essential oils in the pods provide a much more vibrant, floral aroma.
For an immediate version, brew the coffee and cardamom hot at double strength, then pour directly over a large amount of ice.
To make this recipe dairy-free, use homemade cashew milk or canned coconut milk for the creamiest texture.
Store any leftover coffee concentrate in a sealed jar in the fridge for up to 3 days.
