Iced Kahawa Coffee Recipe

Brew concentrate

Place the 0.75 cups of coarsely ground dark roast coffee into a heatproof bowl or French press. Add the lightly crushed cardamom pods, cloves and cinnamon stick. Pour 2 cups of hot water (just off boil, ~92–96°C) over the grounds and spices, stirring gently to saturate all grounds.

Cover the bowl or French press and let steep for 4 to 6 minutes for a strong concentrate. If using a French press, plunge gently after steeping. If using a bowl, strain through a fine mesh sieve lined with a paper filter or cheesecloth into a pitcher to remove grounds and spices. You should have roughly 1 3/4 to 2 cups of concentrated coffee.

Sweeten the concentrate

While the concentrate is still warm, stir in 2 tablespoons granulated sugar until fully dissolved. Taste and add more sugar if you prefer sweeter kahawa.

Blend with milk (optional)

If you want a creamier iced kahawa, stir the evaporated milk (or whole milk) and heavy cream (if using) into the warm, sweetened concentrate until evenly combined. Chill the mixture in the refrigerator for at least 20 minutes, or until cold.

Fill two tall glasses with ice (about 1 cup ice per glass). Divide the chilled kahawa concentrate and milk mixture between the glasses (about 3/4 cup per glass).

Stir each glass to combine. Taste and adjust: add more milk for a milder drink or more sugar if needed.

Garnish each glass with an orange or lemon peel twist if desired. Serve immediately with a straw.