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8 mins

RECIPE

Cardamom Iced Coffee with Coconut Whipped Cream

Sweet Springtime Cardamom Iced Coffee with Coconut Whipped Cream

MORE ABOUT THE RECIPE

See how acclaimed chef, Nyesha Arrington, celebrates spring with Starbucks® Spring Day Blend Coffee in a delicious iced coffee recipe—mixed with a brown sugar cardamom syrup and topped with velvety coconut whipped cream. Crafted around Starbucks® Spring Day Blend Coffee and its rich notes of dusted cocoa and lush dried fruits, this recipe will welcome the renewal of spring and elevate your coffee routine any time of day.

WHAT YOU'LL NEED

  • 1
    can (13.5 oz) full-fat coconut milk, unsweetened
  • 1
    cup Starbucks® Spring Day Blend Coffee—recipe is brewed at double strength for iced coffee
  • 1
    pinch of Himalayan Salt
  • 1
    cup water
  • 1
    cup brown sugar
  • 5
    cardamom pods, crushed
  • 1
    tsp vanilla extract
- 1 serving servings +
Cardamom, coconut cream, syrup ingredients on table

HOW TO MAKE

Cardamom Iced Coffee with Coconut Whipped Cream
Sweet Springtime Cardamom Iced Coffee with Coconut Whipped Cream

Cardamom Iced Coffee with Coconut Whipped Cream

INSPIRATION

Dreaming up the perfect spring me-time moment, chef Nyesha Arrington focused on revival and rejuvenation when developing this Sweet Springtime Cardamom Iced Coffee with Coconut Whipped Cream.

Chef Nyesha Arringto
STEP 01

Prepare the coconut whipped cream ahead of time by placing a can of coconut milk in the refrigerator and a medium-size bowl in the freezer overnight.

For a faster option, place the can of coconut milk in an ice bath until chilled.

STEP 02

Prepare the iced or cold brew coffee.

STEP 03

Open the can and skim off the solid part (cream) of the coconut milk. Remove chilled bowl from the freezer and place coconut cream in the bowl with the pinch of salt. Whisk until thick.

STEP 04

Make the brown sugar cardamom syrup.

Boil 1 cup of water in a deep pan. Once it’s boiling, add brown sugar, crushed cardamom pods and vanilla extract, and reduce the mixture to a simmer for 4 minutes. Strain the cardamom pods and chill the syrup in the refrigerator.

STEP 05

Serve over ice!

Add ice to a glass and fill ¾ of the way to the top with the double-strength coffee. Mix in 1 tablespoon of the brown sugar cardamom syrup and top with a heaping spoonful of the coconut whipped cream.

SERVE AND ENJOY

Cardamom Iced Coffee with Coconut Whipped Cream

Take the first sip of many.