Inspired by our island roots, enjoy this delicious toasted coconut iced coffee recipe by US Barista Champion, Laila Ghambari!
3 oz Kohana Coffee Toasted Coconut cold brew concentrate (coming soon!)
6 oz cold water
2 teaspoons sweetened condensed milk
Cardamon infused whipped cream
Pour the cold brew, water and condensed milk into a16oz glass and stir vigorously. Then add ice and top with cardamon infused whipped cream and toasted coconut flakes.
To make the cardamon whipped cream start by making a simple syrup.
1 cup water
1 cup sugar
1 tbsp ground cardamon
Bring the water to a boil and add cardamon. Reduce heat and let simmer for 5 minutes. Add sugar and stir till dissolved. Let cool.
Mix syrup well and add 1oz to whipped cream canister. Add heavy cream and charge whipped cream dispenser. Tip: Make one hour ahead to allow the fusion to strengthen.
Special Offer: Our Toasted Coconut cold brew concentrate will be available this summer. In the meantime, you can use any Kohana cold brew concentrate in it’s place for an equally delicious iced coffee. To help get you started, use code TRYKOHANA to save 25% off your next order! Shop now!
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