Island Iced Coffee

March 12, 2017

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
6 oz cold water
2 teaspoons sweetened condensed milk

    Cardamon infused whipped cream:

      Pour the cold brew, water, and condensed milk into a 16oz glass and stir vigorously. Then add ice and top with cardamon infused whipped cream and toasted coconut flakes.

      To make the cardamom whipped cream start by making a simple syrup.

      Cardamon syrup:

      1 cup water
      1 cup sugar 
      1 tbsp ground cardamon 

        Bring the water to a boil and add cardamom. Reduce heat and let simmer for 5 minutes. Add sugar and stir until dissolved. Let cool. 

        Mix syrup well and add 1oz to a whipped cream canister. Add heavy cream and charge whipped cream dispenser. Tip: Make one hour ahead to allow the fusion to strengthen.