Posted on Last modified on By Beth
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I’m so excited to share a special recipe with you. As a foodie married to a coffee expert (that’s my hubby), I love when these two worlds collide.
So in honor of our wedding anniversary (which also happens to be my birthday!) I created something that combines my love of milk with my hubby’s passion for coffee.
I call it Japanese Iced Coffee with Milk, and it’s infused with aromatic cardamom and rose.
Table of Contents
This drink brings out the natural sweetness in coffee and milk, while the rose and cardamom provide a sophisticated aromatic quality. I use Geisha beans from Panama and infused the milk with rose petals and cardamom.
Japanese iced coffee is an art form. It’s made by brewing hot concentrated coffee directly over ice to chill it fast. This “flash brewing” keeps the natural sweetness and flavors, unlike cold brew which is just steeped in cold water..
- Use high-quality beans and roast them yourself for maximum flavor.
- Brew the concentrate over ice to chill it fast and avoid a burnt taste.
- Infuse the milk with rose and cardamom for an extra aromatic twist.
- Use filtered or bottled water to brew the coffee, not tap. The minerals in tap water can tweak the flavor, and we want to really let those lovely Geisha beans shine!
- Organic Valley milk: The base for infusing with rose and cardamom. So creamy!
- Rose petals: Subtle floral flavor that adds a romantic vibe.
- Cardamom pods: Earthy and spicy notes that complement the coffee.
- Geisha beans: Sourced from Panama. Sweet and bright when roasted right!
- Cane sugar (optional): Add a bit if you like your coffee on the sweeter side.
- Make creamer. Heat all ingredients except the rosewater 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 steep until it reaches room temperature, and then place in the fridge to continue steeping.
- When the strength you desire is reached, strain through a fine mesh sieve. Add a small dash of rosewater if desired for more rose flavor. I add a drop or two (very little) of the concentrated kind for baking (not the kind sold in middle eastern groceries, which is more diluted. you can use that too but would add a bit more to get the same effect)
- Now make your coffee. Heat the water to 195-205°F. If you don’t have a thermometer bring the water to a boil and let stand 3-5 minutes.
- Meanwhile grind your coffee on the medium fine setting on your grinder, and place the filter in your brewer.
- Rinse the paper filter with hot water and discard the water before proceeding.
- Place ice cubes in the carafe, and place the grounds in the filter.
- Bloom the coffee grounds by pouring approximately 50 grams of the hot water over the grounds (or simply just covering the grounds) and let stand for 30-45 seconds.
- Proceed to slowly pour half of the water in concentric circles over the grounds. Let the water level brew down and refill it to the original water line until there is no more water left.
- Once brewed 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 creamer (to your taste) to every 6 ounces of coffee.
- Instead of milk, use half & half or dairy-free milk.
- If you want a natural sweetener, you can use honey or agave instead of cane sugar.
- Try different beans if you can’t find Geisha.
- Pour the iced coffee over ice in a tall glass, and top with the infused milk.
- Sprinkle on some cardamom or rose petals for a pretty garnish.
- Pair it with a sorghum cake or other dessert – yum!
- Coffee grinder and maker
- Ice cube trays
- Medium saucepan for infusing
- Strainer
Why does this taste different from cold brew?
Cold brew is steeped cold so it’s mellower. This is brewed hot and chilled fast to keep the sweetness.
Do I have to use freshly ground beans?
You’ll get better flavor if you grind just before brewing. But pre-ground is fine in a pinch!
Is the infused milk totally necessary?
It gives a unique twist, but you can skip it if you want a more classic taste.
How long does the infused milk keep?
About a week in the fridge in an airtight container.
Can I make this without the cardamom?
You can absolutely skip the cardamom if you want. The rose-infused milk still tastes amazing solo.
Japanese Iced Coffee w. Milk
Print Recipe
This refreshing Japanese iced coffee recipe combines the natural sweetness of cold brewed geisha coffee with rose and cardamom infused milk for a sophisticated, aromatic twist. The perfect treat for coffee lovers and foodies alike!
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Ingredients
for cardamom rose creamer
- seeds from 10 cardamom pods about 1 1/4 tsp, lightly crushed
- 2 tablespoons dried rose petals
- 360 grams 1 1/2 cups Organic Valley half and half
- 2-4 tablespoons organic cane sugar depending on how sweet you like it
- small dash of rose water optional
for japanese style ice coffee
- 400 grams bottled or filtered water heated 195-205°F (or bring to boil and let stand 3-5 minutes)
- 40 grams freshly ground medium-fine, consistency of brown sugar coffee
- 160 grams ice cubes made from filtered or bottled water
Instructions
Make creamer. Heat all ingredients except the rosewater 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 steep until it reaches room temperature, and then place in the fridge to continue steeping.
When the strength you desire is reached, strain through a fine mesh sieve. Add a small dash of rosewater if desired for more rose flavor. I add a drop or two (very little) of the concentrated kind for baking (not the kind sold in middle eastern groceries, which is more diluted. you can use that too but would add a bit more to get the same effect)
Now make your coffee. Heat the water to 195-205°F. If you don’t have a thermometer bring the water to a boil and let stand 3-5 minutes.
Meanwhile grind your coffee on the medium fine setting on your grinder, and place the filter in your brewer.
Rinse the paper filter with hot water and discard the water before proceeding.
Place ice cubes in the carafe, and place the grounds in the filter.
Bloom the coffee grounds by pouring approximately 50 grams of the hot water over the grounds (or simply just covering the grounds) and let stand for 30-45 seconds.
Proceed to slowly pour half of the water in concentric circles over the grounds. Let the water level brew down and refill it to the original water line until there is no more water left.
Once brewed 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 creamer (to your taste) to every 6 ounces of coffee.
Beth
My name is Beth, Elizabeth Evelyn to be exact. A native Tennessean, I was born in the South.
I am the author behind Local Milk Blog.
Local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind.
It’s about nesting abroad & finding the exotic in the everyday.
Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.
