• Japanese style cardamom + rose iced latte

by Mindy Yang


Cardamom rose creamer

    • Seeds from 10 cardamom pods (about 1 1/4 tsp), lightly crushed
      • 2 tablespoons dried rose petals
      • 360g organic farm fresh half and half          
        OPTION - Substitute with milk, soy or almond milk
      • 2-4 tablespoons organic cane sugar (depending on how sweet you like it)
      • Small dash of rose water (optional)

      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)


      • Heat all ingredients for the creamer * except the rosewater * over medium and bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat and cover at simmer.
      • Steep 15 minutes to overnight, tasting occasionally. If steeping overnight, place creamer in the fridge to continue steeping once creamer is at room temperature.
      • Strain through a fine mesh sieve when desired strength of aroma is reached. Add a splash of rosewater. 

      • Ready for your coffee? Bring the water to a boil and let stand 3-5 minutes
      • 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.


      Mindy Yang
      Mindy Yang


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