Rich Iced Coffee

Ingredients

• 2 cups Whole milk (Originally '1 Sher'. Converted to modern volume.)
• 1 cup Granulated sugar (Originally '0.5 Sher'. Converted to modern volume.)
• 1/2 cup Heavy cream (Originally '1 Pasher'. Converted to modern volume.)
• 2 1/2 ounces Ground coffee (Originally '6 Tola' (approx 70g). Use a dark roast for best flavor.)
• 3/4 cup Water (Originally '1.5 Pasher'. For brewing the coffee.)
• 4 large Eggs (Fresh.)
• 8 drops Rose essence
• 1 1/2 teaspoons Vanilla extract (Originally '1.5 small spoons'.)

Instructions

1. 1Bring the water to a boil. Place the ground coffee in a heat-proof container and pour the boiling water (approx. 3/4 cup) over it. Cover and let steep for 5 minutes. Strain through a thick cloth or fine mesh sieve. For a stronger flavor, squeeze the cloth to extract all liquid. Allow the coffee concentrate to cool completely.
2. 2In a bowl, beat the eggs thoroughly with a fork or whisk until thin and uniform. Add the sugar and mix until fully incorporated and smooth.
3. 3In a saucepan, bring the milk to a boil (allow it to bubble up twice). Remove from heat immediately. While one person pours the egg and sugar mixture into the milk in a thin stream, another person must stir constantly with a wooden spoon to ensure a smooth, emulsified consistency (ek ras). Note: To ensure safety with modern eggs, you may return the mixture to low heat and stir until it reaches 160°F (71°C), but do not let it boil.
4. 4Stir the cooled coffee concentrate into the milk mixture. Add the heavy cream and mix well until no white streaks remain. Stir in the rose essence and vanilla extract. Taste and add more essence if desired.
5. 5Pour the mixture into a container. The original method suggests placing the container in a tub packed with ice and salt (like an ice cream maker) but without churning, to chill it thoroughly without freezing it solid. Alternatively, refrigerate for at least 2-3 hours until very cold. Serve in glasses once thoroughly chilled.