Cardamom sweet cream cold brew with Starbucks coffee

By Mary Berg
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SERVES
8

Ingredients

Cardamom cold brew coffee

  • 1 cup ground Starbucks® Pike Place® Roast coffee
  • 1 teaspoon whole cardamom pods, crushed
  • 1/8 teaspoon kosher salt
  • 8 cups cold water

Sweet cardamom vanilla cream

  • 1 cup half and half
  • 1 tablespoon cardamom pods, crushed
  • 1/4 cup sweetened condensed milk
  • 1/2 tablespoon vanilla bean paste or vanilla extract

Directions

Cardamom cold brew coffee

  1. Combine the ground Starbucks® Pike Place® Roast coffee with the crushed cardamom pods, salt, and water in a large pitcher and stir well to combine. Set the mixture into the refrigerator and allow it to steep for 18 to 24 hours.

Sweet cardamom vanilla cream

  1. Meanwhile, make the sweet cardamom vanilla cream by bringing the half and half and crushed cardamom pods to a simmer in a small saucepan over medium heat. When the mixture just reaches a simmer, remove it from the heat and allow the cardamom pods to steep in the cream for 20 to 25 minutes. Strain the cream through a fine mesh sieve into a jar and whisk in the sweetened condensed milk and vanilla bean paste or extract until well combined. Cover or seal the jar and place the sweet cream in the refrigerator to cool completely until ready to use.

Serving

  1. When the coffee is brewed, strain it through a fine mesh sieve to remove most of the coffee grounds. Discard these grounds then line the sieve with a few layers of cheesecloth or paper towel. Pour the cold brew through the lined sieve two or three more times until no murky residue remains at the bottom of the cold brew.
  2. Serve the cold brew over ice with the chilled sweet cream. If any separation occurs in the cream, just give it a good shake before mixing with the cold brew.
  3. Store the cold brew and cream tightly sealed in the refrigerator until ready to serve. 

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