Cold Kaapi Recipe

Brew 1 cup of very strong coffee using an Indian filter, espresso machine, or strong pour-over. Aim for a concentrate so the final drink remains coffee-forward when chilled. If using instant coffee to increase strength, dissolve 1 tsp instant granules into 1/4 cup hot water.

Allow the brewed coffee to cool at room temperature for 10–15 minutes, then transfer to the refrigerator for at least 10 minutes until cold. If you’re short on time, place the container in an ice bath to speed cooling.

In a mixing glass or small pitcher, combine 3 tablespoons sweetened condensed milk with 3/4 cup cold whole milk. Whisk until the condensed milk is fully incorporated and the mixture is smooth. Taste and adjust sweetness: add 1/2 tablespoon more condensed milk if you prefer sweeter kaapi.

If you want a layered or frothier top, froth the extra 1/4 cup cold milk using a handheld frother or by shaking vigorously in a sealed jar for 30–60 seconds until slightly thickened and foamy.

Fill the glass

Place 1 cup of ice (use coffee ice cubes if available for less dilution) into a tall glass.

Pour the chilled coffee over the ice, filling the glass about two-thirds full (roughly 3/4 cup coffee).

Slowly pour the milk + condensed milk mixture over the back of a spoon onto the coffee to create a layered effect, or simply pour and stir gently to combine depending on your preference.

Top with the frothed cold milk if prepared (about 1/4 cup) to create a creamy cap.

Garnish with a light dusting of chocolate shavings or a pinch of ground cardamom. Serve immediately with a straw or spoon.