Cardamom Cold Brew Coffee with Coconut Whipped Cream
- 2 tablespoons cardamom pods, cracked
- 2 cups coffee, coarsely ground
- 8 cups cold water
- one 13.5-ounce can coconut milk or coconut cream, chilled 24 hours*
- 20 mg THC RSO (preferably, Jack Herer)**
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- 2 squares, 10 mg each, infused chocolate, shaved (optional)
Toast cardamom in a medium pan until pods are warm and fragrant; cool to room temperature. Place coffee and cardamom in pitcher; add water and refrigerate 24 hours. Strain.
Place solidified coconut cream in mixer bowl, reserving any clear liquid from can. Chill bowl and beaters.
Transfer 1 tablespoon coconut cream to small microwave-safe dish. Add RSO; microwave 10 seconds. Whisk until RSO melts uniformly into coconut cream. Chill.
Beat remaining coconut cream 1 minute. Add powdered sugar, chilled RSO mixture and vanilla. Whip until soft peaks form, adding small amounts of reserved liquid if mixture is too thick or chunky.
Serve cardamom cold brew over ice and top with coconut whipped cream. Sprinkle with infused chocolate, if desired. Makes 4 servings at 10 mg THC each.
*Coconut cream is preferred. If unavailable, full-fat coconut milk can be substituted. Cream of coconut such as Coco Lopez is not suitable for this preparation.
**Rick Simpson Oil is a highly concentrated cannabis oil that melts easily into other fats. It can be found at most dispensaries.
Recipe courtesy of Lorena Cupcake
Photography by Matt Armendariz
Food styling by Adam Pearson
Prop styling by Amy Paliwoda