There’s a saying in Lebanese culture that coffee should be consumed in three sips. 

The first sip is for the heart, 

The second for the mind, 

The third for the soul. 

This is more of a poetic tradition than a strict rule, but it emphasizes the mindful enjoyment of the drink. Lebanese coffee is more than just a drink; it’s a cherished tradition that carries deep cultural significance. Rooted in centuries-old practices, Lebanese coffee is integral to social interactions, hospitality, and daily life in Lebanon. Cardamom and milk add aroma, and milk, while not traditional, adds another layer of multicultural tradition.

Ingredients

• 1 cup water
• 2 tablespoons finely ground Lebanese or Armenian coffee
• 1-2 cardamom pods (crushed)
• Sugar (optional, to taste)
• 1/2 cup milk (for mixing with the coffee)
• Ice cubes

Instructions

1. Brew the Coffee:
   • Boil the Water: Heat 2 cups of water in a cezve or small pot.
   • Add Coffee and Cardamom: Add the finely ground coffee and crushed cardamom pods to the pot. Add sugar if desired.
   • Heat and Foam: Stir the mixture gently and heat it until it starts to foam but does not boil. Remove from heat, let the foam settle, and repeat this process two more times.
   • Once brewed, let the coffee cool to room temperature. You can speed up this process by placing it in the refrigerator.
   • Fill a glass with ice cubes.
   • Pour the cooled coffee over the ice and add milk. 
   • Adjust the sweetness by adding more sugar if desired.
   • For an extra touch, you can sprinkle a little ground cardamom or cinnamon on top of your iced coffee.