Simple Iced Coffee
Rich buffalo milk is boiled and infused directly with ground coffee and sugar in this traditional Indian method for making iced coffee. Unlike modern versions that mix brewed coffee with milk, this recipe steeps the grounds in the hot dairy to extract a robust flavor before straining and scenting with vanilla. The result is a deeply creamy, aromatic, and refreshing beverage that is chilled to perfection using a classic ice and salt bath technique.
Ingredients
- 5 cups Whole milk (preferably high fat/buffalo milk) (Originally '1.25 seer buffalo milk'. Converted to approx 5 cups.)
- 1/3 cup Granulated sugar (Originally '5 tolas'. Converted to approx 58g or 1/3 cup.)
- 1/3 cup Ground coffee (Originally '3 tolas'. Use medium-coarse grind for steeping.)
- 1 teaspoon Vanilla extract (Or to taste.)
- 4 cups Ice (Crushed, for the cooling bath.)
- 1/2 cup Rock salt (For the cooling bath.)
More recipes using Milk
Ice Coffee Custard
A delightful vintage frozen dessert that bridges the gap between a rich coffee beverage and traditional kulfi. This recipe thickens sweetened coffee-infused milk to the consistency of dudhpak (thickened milk) before freezing it firm in molds. The result is a dense, refreshing coffee treat with a satisfying, creamy texture perfect for warm afternoons.
Coffee Custard No. 2
Velvety and robust, this traditional Parsi coffee custard merges the intensity of fresh brew with the richness of a classic egg-yolk pudding. The technique involves carefully thickening sweetened milk and strong coffee with beaten egg yolks over a gentle flame until it reaches a luxurious, spoon-coating consistency. Finished with a whisper of rose essence, this chilled dessert is a sophisticated treat perfect for coffee lovers.
Coffee Custard
This elegant Parsi-style coffee custard combines the robustness of freshly brewed coffee with the richness of egg yolks and milk to create a silky, sophisticated dessert. Infused with a delicate hint of rose water, the pudding is steamed gently to achieve a texture similar to a classic pot de crème, balancing bitter coffee notes with sweet, floral undertones. It is a comforting yet refined dish, perfect for serving chilled or at room temperature as a luxurious finish to a meal.
Traditional Vanilla Milk Ice Cream (Eggless)
This traditional Parsi-style vanilla ice cream is a rich, vegetarian-friendly dessert made by slowly reducing fresh milk to concentrate its natural sweetness and creaminess. The simple yet elegant preparation involves simmering milk until thick, sweetening it, and infusing it with aromatic vanilla before freezing to a firm texture. It offers a dense, kulfi-like consistency that captures the nostalgic essence of historical Indian dairy treats without the use of eggs.
Instructions
- 1Pour the fresh milk into a pot and place it on the stove over medium heat. Bring it to a boil openly (uncovered) until it bubbles up three times.
- 2Add the sugar to the boiling milk. Continue to boil until the milk bubbles up three more times, ensuring the sugar is fully dissolved, then remove from heat.
- 3Immediately add the ground coffee to the hot milk mixture and stir to combine. Allow the coffee to steep briefly in the hot liquid.
- 4Strain the mixture through a fine cloth (or cheesecloth) into a clean metal vessel (aluminum or stainless steel) to remove all coffee grounds. Stir in the vanilla extract to taste.
- 5Fill a large, deep pot with small pieces of ice and mix in plenty of coarse salt (rock salt). This creates a freezing mixture.
- 6Carefully place the vessel containing the coffee into the center of the ice-filled pot, ensuring no salty water enters the coffee. Cover the coffee vessel with a lid, then cover the entire setup with a warm cloth or felt to insulate. Let it sit until the coffee is extremely cold. If the ice melts, drain the water and replenish with fresh ice and salt repeatedly until chilled.
You Might Also Like
Ice Coffee Custard
A delightful vintage frozen dessert that bridges the gap between a rich coffee beverage and traditional kulfi. This recipe thickens sweetened coffee-infused milk to the consistency of dudhpak (thickened milk) before freezing it firm in molds. The result is a dense, refreshing coffee treat with a satisfying, creamy texture perfect for warm afternoons.
Rich Iced Coffee
A luxurious, custard-based iced coffee that blends the richness of a traditional eggnog with bold espresso-strength coffee. This historical recipe creates a velvety, chilled beverage by emulsifying fresh eggs and sugar into hot milk, finished with heavy cream and fragrant rose and vanilla essences. Served ice-cold, it offers a decadent and refreshing alternative to modern iced lattes.
Coffee (Method 3)
This traditional Parsi-style coffee preparation offers a unique twist on the morning brew, featuring options for both a water-based infusion and a luxurious milk-steeped version. The method involves steeping coarse coffee grounds directly in boiling liquid before straining through a cloth, resulting in a robust and full-bodied flavor profile distinct from drip coffee. For an indulgent treat, the recipe suggests enhancing the rich, milky coffee with aromatic rose water and a hint of vanilla, creating a fragrant and comforting beverage perfect for leisurely sipping.
Coffee Ice Cream
A rich and robust coffee ice cream made from a base of strong black coffee and fresh heavy cream. This historical recipe creates a refreshing frozen dessert by blending a simple sugar syrup with intense coffee flavor and creamy richness, finished with a hint of vanilla. Perfect for coffee lovers seeking a classic, eggless ice cream treat that balances sweetness with deep roasted notes.