Whipped Cardamom Iced Coffee

How to Make Whipped Cardamom Iced Coffee

1. 1

   Step 1: Combine and start whipping the coffee

   In a medium mixing bowl combine the instant espresso powder, granulated sugar, hot water, ground cardamom and vanilla extract. Using a hand mixer on medium-high or a whisk, whip until the mixture becomes thick, glossy and holds stiff peaks—about 2–4 minutes with an electric mixer or 5–8 minutes by hand.

   For this step

   • 3 tbspInstant espresso powder (or instant coffee)
   • 3 tbspGranulated sugar
   • 3 tbspHot water (just off the boil)
   • 1/4 tspGround cardamom (plus extra for garnish)
   • 1/2 tspVanilla extract
   
2. 2

   Step 2: Prepare glasses with milk and ice

   Divide the cold milk between two tall glasses filled with ice, leaving roughly the top third of each glass free for the whipped coffee. Stir the milk briefly if you like it slightly sweetened or flavored before topping.

   For this step

   • 2 cupsCold milk (dairy or plant-based)
   • 1 1/2 cupsIce cubes
   
3. 3

   Step 3: Top milk with the whipped cardamom coffee

   Use a large spoon or an offset spatula to gently dollop the whipped coffee over each glass of milk, creating a layered effect. Smooth or swirl the top as desired; the contrast between the dark whipped coffee and pale milk makes a striking presentation.
   
4. 4

   Step 4: Garnish and serve

   Lightly dust each glass with a pinch of extra ground cardamom for aroma and visual appeal, and add a straw or long spoon. Encourage guests to stir the whipped layer into the milk before sipping so the flavors meld—cardamom brightens as it mixes.

   For this step

   • a pinchExtra ground cardamom (for dusting/garnish)
   
5. 5

   Step 5: Storage and adjustment tips

   If you have leftover whipped coffee, store it in an airtight container in the refrigerator for up to 24 hours and re-whip briefly before using. To adjust sweetness or spice, vary the sugar by 1–2 teaspoons or add another pinch of cardamom to the whipped mix.
   

1. In a medium mixing bowl combine the instant espresso powder, granulated sugar, hot water, ground cardamom and vanilla extract. Using a hand mixer on medium-high or a whisk, whip until the mixture becomes thick, glossy and holds stiff peaks—about 2–4 minutes with an electric mixer or 5–8 minutes by hand.
2. Divide the cold milk between two tall glasses filled with ice, leaving roughly the top third of each glass free for the whipped coffee. Stir the milk briefly if you like it slightly sweetened or flavored before topping.
3. Use a large spoon or an offset spatula to gently dollop the whipped coffee over each glass of milk, creating a layered effect. Smooth or swirl the top as desired; the contrast between the dark whipped coffee and pale milk makes a striking presentation.
4. Lightly dust each glass with a pinch of extra ground cardamom for aroma and visual appeal, and add a straw or long spoon. Encourage guests to stir the whipped layer into the milk before sipping so the flavors meld—cardamom brightens as it mixes.
5. If you have leftover whipped coffee, store it in an airtight container in the refrigerator for up to 24 hours and re-whip briefly before using. To adjust sweetness or spice, vary the sugar by 1–2 teaspoons or add another pinch of cardamom to the whipped mix.