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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.

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Cardamom + Rose Iced Latte / Japanese Ice Coffee

Cook

07.08.2016

Caradmom and Rose Iced Latte recipe by Beth Kirby of Local Milk Blog

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.

How to make a Japanese iced coffee at home - rose and cardamom infused drink

cardamom rose infused creamer for an iced latte

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Recipe for an Iced Latte with cardamom and rose

Food and prop styling photography with straining a drink

Recipe for a homemade iced latte with rose and cardamom

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.

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Recipe for a Rose and Cardamom Iced Latte

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How to make iced coffee at home

Food and drink styling photography by Beth Kirby

Drink recipe for a Japanese Iced Latte with Rose and Cardamom

Print
cardamom + rose iced latte

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

  1. 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.
  2. 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.
  3. 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)
  4. 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.
  5. Meanwhile grind your coffee on the medium fine setting on your grinder, and place the filter in your brewer.
  6. Rinse the paper filter with hot water and discard the water before proceeding.
  7. Place ice cubes in the carafe, and place the grounds in the filter.
  8. 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.
  9. 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.
  10. Once brewed if there are any unmelted pieces of ice, give the carafe a gentle swirl. Ice should dissolve completely within a few minutes.
  11. Serve over ice with 1-2 ounces of creamer (to your taste) to every 6 ounces of coffee.
3.1
https://localmilkblog.com/2016/07/cardamom-rose-iced-latte-japanese-ice-coffee.html
A big thanks to Organic Valley for partnering with us on this post! As per usual all opinions & rambling are my own.

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tags: cardamom, coffee, cold brew, creamer, half and half, homemade, iced coffee, japanese style ice coffee, latte, organic valley, rose

65 thoughts on “Cardamom + Rose Iced Latte / Japanese Ice Coffee”

  1. Bernadette Mira says:
    July 8, 2016 at 6:36 pm

    Looks and sounds super delicious Beth! I wish you and your soon to be family all the happiness. x -Bernadette

    Reply
  2. A says:
    July 8, 2016 at 9:09 pm

    Wow! This looks beautiful and sounds delicious! Can’t wait to try it 🙂 Thank you for sharing 🙂

    Reply
  3. Danielle says:
    July 8, 2016 at 9:29 pm

    Happy Birthaversary, Beth!

    This looks delicious and I’m intrigued by the Japanese hot-to-cold brewing method. My selection of brewing equipment is pretty limited , so I’m wondering if you could suggest a “work around” for a French press?

    Thanks for the recipe and any additional tips!

    Reply
  4. Linh says:
    July 8, 2016 at 9:39 pm

    Love the bright tone pictures in this post!

    Reply
  5. Donna says:
    July 8, 2016 at 11:12 pm

    This looks absolutely amazing. I love anything with rose. I must try this!

    Reply
  6. Thalia @ butter and brioche says:
    July 9, 2016 at 1:49 am

    i adore these photos, and prose too. i never even thought about how tap water can alter the flavour profile of coffee. i definitely will be making this iced latte Xx

    Reply
  7. Patricia says:
    July 9, 2016 at 2:12 am

    Thank you for this wonderful recipe Beth. Think I have to pick some rose pedals today and give it a try.
    Happy Birthday !

    Reply
  8. LISA says:
    July 9, 2016 at 3:10 am

    WHOA! Beth, I love this blog post as the photos are beyond magic.

    Reply
  9. Sune Moolman says:
    July 9, 2016 at 7:18 am

    Looks so summery. Love it. 🙂

    Reply
  10. Jodi says:
    July 9, 2016 at 10:46 am

    Absolutely beautiful. I cannot wait to try it.

    Reply
  11. Mary Crozier says:
    July 9, 2016 at 1:53 pm

    Where do you get the dried rose petals? Do you dry them yourself? Can you use any rose?
    I will look for cardamon pods and make this-sounds delicious and your pictures are dreamy….Love your work!

    Reply
    1. beth says:
      July 9, 2016 at 3:21 pm

      I got mine at a little herb shop, but you can order them online so long as they organic/food grade. Mountain Rose Herbs is a good resource. Or you can make your own with any roses so long as those roses haven’t been sprayed with chemicals! : )

      Reply
  12. Alana Tivnan says:
    July 9, 2016 at 4:26 pm

    Happy “Birthaversary”! As always, blown away by your styling and photography – this post is absolutely gorgeous. Where oh where did you find your ceramic pour-over brewer and carafe? Love them!

    Reply
    1. Attila says:
      September 26, 2016 at 9:27 am

      I’m also very interested in the beautiful ceramic pour over, if you have the time to let us know 🙂

      Reply
  13. valentina | sweet kabocha says:
    July 9, 2016 at 4:57 pm

    Happy birthday and anniversary!
    It’s awesome, I brought a box of dried rose buds from Italy yesterday – I’m back in California now – hoping to find some inspiration for a recipe. And here it is. Thanks!
    xo

    Reply
  14. Miranda says:
    July 10, 2016 at 8:46 am

    I don’t really like the taste of coffee, truth be said. I do drink coffee with my milk, once a day, every breakfast, because it helps me wake up and also helps with my headaches – as I write this, I honestly just had this dull ache from spending a sleepless night and drank a cup of coffee, and now the headache is gone! – but when I was younger I used to love iced coffee, mazagrin style, with loads of sugar and lemon. I never thought of drinking it like this, but the colour is quite seductive, and since I don’t like sugared drinks anymore, this looks like a really good one for me!
    http://bloglairdutemps.blogspot.pt/

    Reply
  15. Erica says:
    July 10, 2016 at 12:36 pm

    I got married on my birthday, as well! We also call it Birthaversary… how lovely to read about this kind of celebration for you too. I so enjoy your blog, and have for many years. There are a lot of things you write about, which I can relate to, but this little similarity we share was especially nice to read. This recipe sounds delicious. What a treat!

    Reply
  16. Angela - Patisserie says:
    July 10, 2016 at 1:11 pm

    This looks amazing, I love good coffee but I know so little about it, I just muddle through and like your husband says, if it tastes good, that’s the main thing!

    Reply
  17. Dominique says:
    July 10, 2016 at 6:03 pm

    Love this post! The pictures of th products you used are Devine a definitely a mood booster for me today thank you!!

    Reply
  18. Supal {chevrons & éclairs} says:
    July 11, 2016 at 3:27 am

    this looks so good and equally gorgeous! x

    Reply
  19. Allyson says:
    July 11, 2016 at 1:22 pm

    I rarely wish that I drank coffee, but I’m so consumed with beverage jealousy right niw. This looks beautiful. And happy birthaversary!

    Reply
  20. Kari says:
    July 11, 2016 at 8:02 pm

    That sounds so amazing! I love that combo!
    Kari
    http://sweetteasweetie.com/coconut-shrimp/

    Reply
  21. Julie Santos says:
    July 12, 2016 at 12:40 am

    I need to try this! Looks so gorgeous!

    Reply
  22. Alana from Threadbare Cloak says:
    July 12, 2016 at 7:42 pm

    Your photography is so beautiful, it really inspires me!

    Reply
  23. Jen says:
    July 12, 2016 at 9:13 pm

    This looks delicious and beautiful! I love all of your copper kitchenware. x

    Jen | affecionada

    Reply
  24. Elenore Bendel Zahn says:
    July 13, 2016 at 4:40 pm

    Beautiful woman. It’s been the most beautiful treat, following along on your pregnancy journey and now the time has come! Sending all the good strong vibes to you all the way from Sweden. What a lucky girl <3

    Reply
  25. My Cosy Retreat says:
    July 13, 2016 at 6:07 pm

    This looks so romantic and gorgeously beautiful! Happy “Birthaversary” to you both! You’re a such a lovely couple!

    Reply
  26. Phyllis says:
    July 14, 2016 at 11:11 am

    What calming photos- and this recipe sounds just beautiful.

    xo, Phyllis
    http://desgeulasse.com/

    Reply
  27. Danijela says:
    July 15, 2016 at 6:20 am

    I’m a huge fan of the Japanese iced coffee method. Quick, easy and the coffee tastes amazing. The creamer looks lovely too. Pin!

    Reply
  28. Malin Svensson says:
    July 15, 2016 at 10:18 am

    So beautiful photos! 🙂
    I don’t know if you have something similar but in Sweden we have a liqour that taste of roses. Maybe a suggestion if one wants to make it into a coffee-coctail.

    Reply
  29. Marcy Carmack says:
    July 15, 2016 at 3:03 pm

    Someone just recommended your blog and it is so beautiful. I haven’t tried any of the recipes but I am sure they will be equally outstanding. You probably got rose petals from your garden but what do you recommend for us city folk?

    Sorry if someone already asked this.

    Reply
    1. beth says:
      August 9, 2016 at 1:31 am

      you can order them online from a variety of sources! i like mountain rose herbs personally. just make sure they are organic/food grade where ever you order them from!

      Reply
  30. Amanda says:
    July 17, 2016 at 1:17 am

    Hi Beth!

    Longtime reader, and I love all your ideas. I’m wondering if you have any recommendations for some of us lactose-free folks?? I tend to like cashew milk for things like this — creamier consistency and all — but perhaps you know of something I don’t! Thanks, Amanda

    Reply
    1. beth says:
      August 9, 2016 at 1:32 am

      I’m an almond milk kind of girl myself, but I think as far as the non dairy milks go it’s just a matter of preference. That said while it’s a pain, homemade nut milks = the best!

      Reply
  31. Craig B. Carpenter says:
    July 17, 2016 at 3:00 pm

    Idont drink coffee,but I love milk!

    Reply
  32. max says:
    July 18, 2016 at 2:22 am

    Wow delicious,I’m gonna make this just now. Already got print of this page. Thanks buddy…

    Reply
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  34. Jana says:
    July 19, 2016 at 12:58 pm

    I just tried this and I LOVE it!!! Wondering where you got your copper pan? Thank you!

    Reply
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  38. Stella says:
    July 29, 2016 at 11:45 pm

    Thank you – I’m very excited to try this. Cardamon & rose is one of my favorite flavor combinations. The post is also so beautiful. Where did the gorgeous copper pot & serving utensils come from?

    Reply
    1. beth says:
      August 7, 2016 at 11:44 am

      They were finds while traveling in Japan!

      Reply
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  40. Jacquelyn says:
    August 6, 2016 at 11:32 pm

    I don’t like coffee, but maybe rose iced lattes could be the exception! Years ago I tried Malaysian rose milk but I never thought to use rose petals as an ingredient.

    Reply
  41. Jennifer | scoutcooks.com says:
    August 7, 2016 at 8:15 pm

    Had no idea I’ve been making my iced coffee the Japanese way! Thanks for sharing this post.

    Reply
  42. Alia says:
    August 12, 2016 at 1:24 am

    Any thoughts on how to adapt this for a tea or chai recipe? The cardamom and rose part sounds amazing, but I am not a big fan of coffee!

    Reply
  43. Kelly says:
    August 14, 2016 at 11:41 am

    How long does the creamer last in the fridge? Looks beautiful. And congratulations!

    Reply
    1. beth says:
      August 14, 2016 at 12:00 pm

      As long as creamer usually would! It will vary, but until it smells funky is my rule of thumb! About 2 weeks.

      Reply
  44. Beth B. says:
    August 15, 2016 at 11:19 pm

    What a beauty of a recipe! Question: where did you purchase the carafe/filter/all the parts to make the coffee? My husband and I just have an auto drip, but this recipe inspires me to try something new (and challenging for me; I really know nothing about coffee. I learned something new here!). Thank you so much!

    Reply
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  46. Fred says:
    August 19, 2016 at 3:48 pm

    That drink looks delicious. I’ve never tried the Japanese style of brewing and sounds much better than the “trendy” cold brew. Thanks for the tip! // ▲ fredsguidetolife.com ▲

    Reply
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  48. Cait Lovelace says:
    August 25, 2016 at 9:24 am

    Oh bless you for this post. Just found out Henry & June is closing August 30 and it’s the only shop I know who makes a rosewater latte. Now I can do it at home!

    Reply
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  52. Jane Herriot says:
    April 12, 2017 at 1:57 am

    I found this while looking for cardamom related recipes on Pinterest-my use of cardamom is mostly in baked goods but I can’t wait to try it in coffee! I don’t have rose petals, but I do have rose water. Any suggestions for how much to use in place of the petals?

    Reply
    1. beth says:
      May 17, 2017 at 3:23 pm

      I’d do it by taste! Start with a little and add more until it’s “rosey enough” to your liking!

      Reply
  53. Lindsay Davison says:
    June 28, 2017 at 10:30 am

    Ooooo I love iced coffee! ♥

    http://www.lindsaydavison.co.uk/

    Reply
  54. Leslie Ann says:
    July 30, 2017 at 9:11 pm

    This looks delicious, I can’t wait to try this.

    Reply
  55. Genevieve says:
    November 29, 2017 at 4:35 pm

    Sounds Devine! Where did you buy your food grad rose petals from?

    Reply
    1. beth says:
      January 2, 2018 at 2:41 pm

      I get mine from Mountain Rose Herbs!

      Reply
  56. thefolia says:
    January 8, 2018 at 4:21 am

    Heavenly and so romantic…cheers to a match made in heaven! Happy brewing, loving and sipping.

    Reply
  57. ahmed elsayed says:
    November 19, 2018 at 6:04 am

    Thank you for this wonderful recipe Beth. Think I have to pick some rose pedals today and give it a try
    https://www.cleaningfees.com/2017/11/Company-tanks-Jeddah-better.html

    Reply

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