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Iced Indonesian Coffee with Fresh Ginger and Cardamom

If you’ve ever wondered why coffee’s nickname is “java,” look to the island of Java. Considered one of the world’s most important coffee-producing regions, including Sumatra, Indonesians are known for their coffee. Called kopi jahe [KOH-pee JAY-hee] in Indonesian, this slightly sweet iced coffee recipe gets an intense jolt from fresh ginger and cardamom. Serve it on ice with a splash of coconut milk for pure joy.


6 servings

Total Time

15 minutes + chilling

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Test Kitchen Tip

If you prefer your coffee hot, serve it immediately after straining.


Heat water, coffee, ginger, cardamom, and sugar in a saucepan over medium-high to a boil. Reduce heat to medium-low and simmer 5 minutes.

Strain coffee through a fine-mesh sieve into a pitcher; discard solids. Chill coffee until completely cold.

Serve coffee over ice; top with coconut milk.


For the most flavor, crush the cardamom pods with a mallet to release the seeds.


To remove the solids and coffee grounds, strain them through a fine-mesh sieve.

Nutritional Facts

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