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.