Iced Turkish Café au Lait (with Vegan Alternatives)
Iced Turkish coffee has been my go-to coffee recipe for the past few months now. I spent a majority of my 20s working behind the counter at Starbucks, and ever since I've been having to brew coffee at home again, I've found myself getting a little too creative with what I can do with my coffee knowledge.
I love Turkish coffee. I love the punch it packs, I love the smell of it boiling over my stove, and making it is so much fun. Different from your standard Mr. Coffee machine, it really feels like you're an active and important part of the brewing process, even moreso than with a French Press.
If you don't want to have to get a brass coffee pot to enjoy the taste of an iced Turkish latte, you really don't have to! Follow this recipe, and you'll be enjoying a nice and refreshing (and incredibly aromatic) iced latte inspired by the flavors of the Middle East.
Iced Turkish Café au Lait
1/2 cup milk (or any non-dairy milk. I usually use Silk soy milk, unsweetened.)
1/2 cup half-and-half (or any non-dairy creamer. I usually use Trader Joe's Organic Soy Milk Creamer.)
1 tablespoon sugar
6 whole cardamom pods, crushed
1 cup strong brewed coffee, chilled (I prefer using the Turkish coffee brewing method, which I described in this card: http://www.vingle.net/posts/522373-Making-Arabic-Coffee-Kahwa-at-Home-Bonus-Fortune-Telling-Video -- However, any brewing method of your preference should work for this recipe.)
1. In a small saucepan stir together the milk, the half-and-half, the sugar, and the cardamom pods, bring the mixture to a boil, stirring until the sugar is dissolved, and let it cool.
2. Strain the mixture through a fine sieve set over a small pitcher, stir in the coffee, and chill the mixture, covered, for 20 minutes, or until it is cold.
3. Divide the iced café au lait between 2 stemmed glasses filled with ice cubes.