July 2nd was what I like to call my “Birthaversary” (Matt & I were legally married on my birthday last year), and on top of that our daughter is due in 5 weeks. We went to Rosemary Beach to celebrate for the weekend, and since I’m a milk girl that fell in love with “that coffee guy” (in case you missed it my husband is a coffee importer, roaster, and award winning brewer…lucky, I know), what better way to celebrate not only our anniversary but also our daughter than a recipe with romantic notes of cardamom & rose in honor of the love affair between farm to cup milk & coffee? Cause #milklovescoffee y’all.
I infused Organic Valley half & half with rose petals & cardamom pod seeds and lightly sweetened it with cane sugar (I also make an unsweetened version that I love, love! Just leave out the sugar if you’d like to try that), and my husband pulled out one of our favorite coffees from our treasure trove of green coffee beans, a Geisha from his farmer friend Tito in Panama, and roasted it to perfection in our home roaster. I have yet to find better coffee on the market anywhere. No words for how spoiled I am. He then brewed it Japanese iced-coffee style which is simply brewing a hot concentrate over ice. The ice dilutes it back to normal coffee concentration and simultaneously flash chills it to prevent the coffee from cooking more (this is important because hot coffee that’s cooled slowly can taste “burnt”). This method for iced coffee, as opposed to the ever trendy “cold brew” method, preserves all of the sweetness.
Coffee is a fruit, a little ruby berry to be exact, and it has tons of beautiful, naturally occurring sugars, but these sugars, like all sugars, don’t dissolve fully in cold water! This method makes, in our opinion, for a much better iced coffee than pouring cold water over coffee because the hot water extracts more brightness & sweetness and results in a more balanced cup.
Great milk, like great coffee, also has lots of natural sugars, and that’s why it’s important to us that whether we’re home or traveling the country to use the best milk we can for the coffee he painstakingly (okay, not so much pain because he enjoys it!) makes for us. He used Organic Valley in his coffee shops, and it’s my go to because wherever we are in the country, we can usually find it. The flavor doesn’t compromise my coffee, and the production doesn’t compromise our values. They are a farmer-owned cooperative and all their products are, true to name, organic & sustainably produced and have no added hormones, antibiotics, or toxic pesticides. Considering we won’t even brew our coffee with tap water (the minerals in tap can contribute off flavors), why would we add industrial farm milk to it? Nope. You can visit their site for more information on their products.
I plan to keep this creamer on hand throughout the hot months because I’ve become addicted to it. If the natural sweetness in coffee & milk are enough for you (i.e. you don’t like sweetened coffee drinks), I recommend skipping the sugar. However, if you have a bit of a sweet tooth, the added sugar will be just your thing. The most important thing about coffee drinks is, as my husband always says, that you first and foremost enjoy it.
cardamom + rose iced latte
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)
- 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.
A big thanks to Organic Valley
for partnering with us on this post! As per usual all opinions & rambling are my own.