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Iced Indonesian Coffee1 drink Tanya Emerick @scarlet_nantes / Owner of Scarlet Nantes Macaron / Pastry Chef at Bastyr University / 📷 by Tanya Emerick |
Referred to as Kopi Jahe (Koh-pee-Jay-hee) in Indonesian, this iced coffee has a lovely combination of sweetness and spice from ginger, coconut, and cardamom. Kopi Jahe has been a popular beverage on the summer menu at Bastyr University, it is a unique drink that uplifts a traditional coffee.
The original recipe which calls for boiling and then cooling coffee, sugar, ginger, and cardamon together comes from my mother who was born in Bandung Indonesian on the Island of Java. I’ve given the recipe a modern twist using Olympia Coffee Cold Brew, The Perfect Purée Sweet Ginger, and The Perfect Purée Coconut Puree. Alternatively, you can use espresso or your favorite brewed coffee. However, I like the way this particular cold brew compliments the ginger and cardamom without overpowering these flavors.
Ingredients for Iced Indonesian Coffee:
- 1 tbsp. The Perfect Purée Sweet Ginger, thawed
- 2 oz. The Perfect Purée Coconut Puree, thawed or canned coconut milk
- 1 cup Olympia Coffee Cold Brew or cold coffee of choice
- ⅛ tsp. ground cardamom
Method for Iced Indonesian Coffee:
- Fill a glass with ice and pour in the Olympia Coffee Cold Brew. Add The Perfect Purée Sweet Ginger and ground cardamom before mixing. Mix and top with The Perfect Purée Coconut Puree or coconut milk. Decorate with an edible flower.