See how acclaimed chef, Nyesha Arrington, celebrates spring with Starbucks® Spring Day Blend Coffee in a delicious iced coffee recipe—mixed with a brown sugar cardamom syrup and topped with velvety coconut whipped cream. Crafted around Starbucks® Spring Day Blend Coffee and its rich notes of dusted cocoa and lush dried fruits, this recipe will welcome the renewal of spring and elevate your coffee routine any time of day.
Prepare the coconut whipped cream ahead of time by placing a can of coconut milk in the refrigerator and a medium-size bowl in the freezer overnight.
For a faster option, place the can of coconut milk in an ice bath until chilled.
Prepare the iced or cold brew coffee.
Open the can and skim off the solid part (cream) of the coconut milk. Remove chilled bowl from the freezer and place coconut cream in the bowl with the pinch of salt. Whisk until thick.
Make the brown sugar cardamom syrup.
Boil 1 cup of water in a deep pan. Once it’s boiling, add brown sugar, crushed cardamom pods and vanilla extract, and reduce the mixture to a simmer for 4 minutes. Strain the cardamom pods and chill the syrup in the refrigerator.
Serve over ice!
Add ice to a glass and fill ¾ of the way to the top with the double-strength coffee. Mix in 1 tablespoon of the brown sugar cardamom syrup and top with a heaping spoonful of the coconut whipped cream.