Cardamom Rum Coffee Slush


Sometimes inspiration strikes, and I have no idea what spurred it, but I go with it anyway. I woke up thinking about making a dessert/drink similar to bourbon slush but with coffee and dark rum. Unsurprisingly, it is awesome.



Cardamom Rum Coffee Slush

  • Enough water and freshly ground coffee beans to make 3 cups*
  • 2-3 pods green cardamom, smashed
  • 3/4 cup packed brown sugar
  • 1 cup dark rum
  • 1 14-ounce can sweetened condensed milk
  1. Add the cardamom pods to the coffee grounds and brew 3 cups of coffee.
  2. Mix the coffee and sugar in an 8×8-inch casserole dish and whisk until sugar is dissolved. Stir in the rum.
  3. Place in the freezer. Check after 2 hours. Stir any ice crystals into the liquid. Return to the freezer. Thereafter check every 1-2 hours, break up any ice crystals and stir the ice into the liquid. Slush should be fully frozen at around 6 hours.
  4. To serve, put 1 cup of slush in a fancy dish or bowl and drizzle with 1 tablespoon of sweetened condensed milk.

Serves 6



*I realize this is pretty vague, but there’s a bunch of different methods to brew coffee. Giving you the measurements I use for my French press doesn’t help if you use a drip brewer. I figure you know the ratio for your preferred brewing method.

Since this is frozen it will keep for a long time. If you need a dessert you can make days in advance, this is it. Conversely, if you’d like to make it today and need it to be ready sooner, use a larger dish. We have a side-by-side refrigerator/freezer so we can’t fit large dishes in it. If you do have the space though, you could use something like a 9×13-inch dish and the slush will freeze more quickly.

I thought 2 cardamom pods gave the slush a nice flavor without being too overpowering. If you really like cardamom though, go for 3.


Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


  1. Holy moly does this sound and look good, Kalinda! But with that combination of ingredients, like you said, how could it not be? YUM! I think this one needs to be shared on All Gluten-Free Desserts, but I might have to do a test run first just to be sure. ;-)


  2. Seriously. I’m not sure if you had me at rum or coffee. Holy wow this sounds amazing! Do you think the recipe would work well with a can of coconut milk vs. the sweetened condensed milk (maybe just add a bit more sugar to it)? Love your pics with the dark background, too. Beautiful!

    • I had some leftovers with half-n-half and it was good, although it gets soupy almost instantly. I’m thinking coconut milk would have the same effect. Coconut is certainly a nice flavor to add to the mix. If you’re ok with the soupiness, go for the plain coconut milk. If you want to get fancy, cooking some coconut milk down with sugar to make it a thicker syrup would be closer to the original recipe.

      Also, dark background = my countertop. Ha. I still have not gotten very creative with my backgrounds, which are clearly fairly important. I’ll get there someday.

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