Spiced, raw ginger and lemon grass infused iced coffee with coconut milk.
We're getting close to iced coffee season! While we definitely have our go-to iced coffee (Nespresso espresso, simple syrup and milk of choice), sometimes it's fun to play around with old favorites. Pre-Nespresso (best purchase ever), we were fans of Chemex pour over coffee. It's an incredibly ritualistic process and some people love grinding the beans, weighing, heating and measuring. But what I like about it more than that (hence why I Nespresso) is the fact that it provides a methodology for playing with flavors. Grinding spices to add to coffee grounds and infusing the water used to pour over the grounds are just two ways to adjust a cup of coffee.
If you're looking for a recipe to add spice and zing to your iced coffee routine, or if you want to see the method so you can make your own flavor blend, scroll down!
This recipe does use a few more "unusual" tools including a kitchen scale, coffee grinder, thermometer and pour over coffee vessel. If you're interested in pour over coffee, I encourage you to check out pros and cons to the variety of brands, but these are the tools we use for this process.
- rösle scale : stainless steel, not tacky looking and has a switch to go from grams to pounds/ounces. It should be said we only use this for cooking/measuring. We do not use a scale for dieting and portion control.
- hario coffee grinder: small, glass container and adjustable grind size. It's manual, because I definitely don't want a larger coffee grinder that's electric, can break and I rarely use.
- thermapen digital thermometer: best instant read thermometer ever. It's precise, streamlined and I don't know what I did in general without it. I use it every time I cook meat and ever time we're cooking with a process that requires exact temperatures. Do not buy it off of Amazon- they mark it up compared to the actual Thermapen website. I highly recomend this purchase for your kitchen regardless of what you're making.
- chemex glass coffee maker: simple, beautiful and lots of sizes
GINGER LEMON GRASS POUR OVER ICED COCONUT COFFEE
/// Ingredients ///
- 60 grams coarsely ground dark roast coffee
- 1 L filtered water (200 degrees F)
- 1 cinnamon stick
- 5 cardamom pods, crushed
- 5 cloves
- 1/4 oz lemongrass (8 inches or so, small)
- 1 inch raw ginger, sliced
- simple syrup
- coconut milk
/// Directions /// Add spices to 1 L filtered water in a small pot on the stove. Bring to a boil and turn off heat. Steep for 20 minutes and strain. While spices are steeping, coarse grind dark roast coffee. Use a scale to weigh for accuracy. Set up your pour over coffee using a cone filter. Wet the filter before adding coffee grounds. Add coffee grounds and slowly pour over with hot infused water. When the coffee is ready, throw away or compost the filter and grounds and allow coffee to cool. Add simple syrup and coconut milk to coffee over ice.
Dietitian Nutritionist and cookbook author sharing flavor-forward recipes and simplified science-driven wellness.