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.
Ingredients
- 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)
- 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.
Looks and sounds super delicious Beth! I wish you and your soon to be family all the happiness. x -Bernadette
Wow! This looks beautiful and sounds delicious! Can’t wait to try it 🙂 Thank you for sharing 🙂
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!
Love the bright tone pictures in this post!
This looks absolutely amazing. I love anything with rose. I must try this!
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
Thank you for this wonderful recipe Beth. Think I have to pick some rose pedals today and give it a try.
Happy Birthday !
WHOA! Beth, I love this blog post as the photos are beyond magic.
Looks so summery. Love it. 🙂
Absolutely beautiful. I cannot wait to try it.
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!
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! : )
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!
I’m also very interested in the beautiful ceramic pour over, if you have the time to let us know 🙂
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
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!
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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!
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!
Love this post! The pictures of th products you used are Devine a definitely a mood booster for me today thank you!!
this looks so good and equally gorgeous! x
I rarely wish that I drank coffee, but I’m so consumed with beverage jealousy right niw. This looks beautiful. And happy birthaversary!
That sounds so amazing! I love that combo!
Kari
http://sweetteasweetie.com/coconut-shrimp/
I need to try this! Looks so gorgeous!
Your photography is so beautiful, it really inspires me!
This looks delicious and beautiful! I love all of your copper kitchenware. x
Jen | affecionada
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
This looks so romantic and gorgeously beautiful! Happy “Birthaversary” to you both! You’re a such a lovely couple!
What calming photos- and this recipe sounds just beautiful.
xo, Phyllis
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I’m a huge fan of the Japanese iced coffee method. Quick, easy and the coffee tastes amazing. The creamer looks lovely too. Pin!
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.
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.
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!
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
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!
Idont drink coffee,but I love milk!
Wow delicious,I’m gonna make this just now. Already got print of this page. Thanks buddy…
I just tried this and I LOVE it!!! Wondering where you got your copper pan? Thank you!
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?
They were finds while traveling in Japan!
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.
Had no idea I’ve been making my iced coffee the Japanese way! Thanks for sharing this post.
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!
How long does the creamer last in the fridge? Looks beautiful. And congratulations!
As long as creamer usually would! It will vary, but until it smells funky is my rule of thumb! About 2 weeks.
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!
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 ▲
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!
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?
I’d do it by taste! Start with a little and add more until it’s “rosey enough” to your liking!
Ooooo I love iced coffee! ♥
http://www.lindsaydavison.co.uk/
This looks delicious, I can’t wait to try this.
Sounds Devine! Where did you buy your food grad rose petals from?
I get mine from Mountain Rose Herbs!
Heavenly and so romantic…cheers to a match made in heaven! Happy brewing, loving and sipping.