Thai Iced Coffee – Beverages and Drinks Recipes

Thai Iced Coffee – Beverages and Drinks Recipes

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to or Register to bookmark/favorite this content.

    Directions

    Share

    Recipe ingredients and directions:

    Make *very* strong coffee (50-100% more coffee to water than usual), use

    something like Cafe Du Monde which has chicory in it. Pour 6-8 oz into cup

    and add about 1 Tbs sweetened condensed milk. Stir, then pour over ice.

    You'll have to experiment with the strength and milk so you get lots of

    taste after the ice/water dilutes it.

    My version comes from a newspaper article of many years ago, and simply

    calls for grinding two or three fresh cardamom pods and putting them in

    with the coffee grounds. Make a strong coffee with a fresh dark roast,

    chill it, sweeten and add half-and-half (that's what I saw the chef using

    at the last Thai restaurant I went to) to taste.

    This is a derivation-from-memory of a recipe that I first read some two

    years or so ago for Thai iced coffee (that lovely stuff that I can

    drink for hours on end while I'm slurping down panang and pad thai):

    Makes 1 8-cup pot of coffee

    6 tablespoons whole rich coffee beans, ground fine

    1/4 teaspoon ground coriander powder

    4 or 5 whole green cardamom pods, ground

    Place the coffee and spices in the filter cone of your coffee maker.

    Brew coffee as usual; let it cool.

    In a tall glass, dissolve 1 or 2 teaspoons of sugar in an ounce of the

    coffee (it's easier to dissolve than if you put it right over ice).

    Add 5-6 ice cubes and pour coffee to within about 1" of the top of the

    glass.

    Rest a spoon on top of the coffee and slowly pour whipping cream into

    the spoon. This will make the cream float on top of the coffee rather

    than dispersing into it right away.

    To be totally cool, serve with Flexi-Straws and paper umbrellas...

    One other fun note: I got a fresh vanilla bean recently and put it to

    good use by sealing it in an airtight container with my sugar. The

    sugar gets the faintest vanilla aroma and is incredible in Real

    Chocolate Milk (TM) and iced coffee.

    One final note: this would probably be even better with iced espresso,

    because the espresso is so much more powerful and loses its taste less

    when it's cold.

    Strong, black ground coffee

    Sugar

    Evaporated (not condensed) milk

    Cardamom pods

    Prepare a pot of coffee at a good European strength (Miriam Nadel

    suggests 2 tablespoons per cup, which I'd say is about right). In

    the ground coffee, add 2 or 3 freshly ground cardamom pods. (I've

    used green ones, I imagine the brown ones would give a slightly

    different flavor.) Sweeten while hot, then cool quickly.

    Serve over ice, with unsweetened evaporated milk (or heavy cream

    if you're feeling extra indulgent). To get the layered effect,

    place a spoon atop the coffee and pour the milk carefully into

    the spoon so that it floats on the top of the coffee.

    Vietnamese Iced Coffee

    Same coffee

    Sweetened condensed (not evaporated) milk

    Ice

    Make even stronger coffee, preferably in a Vietnamese coffee maker.

    (This is a metal cylinder with tiny holes in the bottom and a

    perforated disc that fits into it; you put coffee in the bottom of

    the cylinder, place the disc atop it, then fill with boiling water

    and a very rich infusion of coffee drips slowly from the bottom.)

    If you are using a Vietnamese coffee maker, put two tablespoons of

    sweetened condensed milk in the bottom of a cup and put the coffee

    maker on top of the cup. If you are making espresso or cafe filtre

    (the infusion method where you press the plunger down through the

    grounds after several minutes of infusion), mix the sweetened condensed

    milk and the coffee any way you like.

    When the milk is dissolved in the coffee (yes, dissolved *is* the

    right word here!), pour the combination over ice and sip.

    Melya

    Espresso

    Honey

    Unsweetened cocoa

    Brew espresso; for this purpose, a Bialetti-style stovetop will

    work. In a coffee mug, place 1 teaspoon of unsweetened powdered

    cocoa; then cover a teaspoon with honey and drizzle it into the

    cup. Stir while the coffee brews; this is the fun part. The

    cocoa seems to coat the honey without mixing, so you get a dusty,

    sticky mass that looks as though it will never mix. Then all at

    once, presto! It looks like dark chocolate sauce. Pour hot

    espresso over the honey, stirring to dissolve. Serve with cream

    (optional). I have never served this cold but I imagine it would

    be interesting; I use it as a great hot drink for cold days, though,

    so all my memories are of grey skies, heavy sweaters, damp feet

    and big smiles.

    THAI ICED COFFEE

    The recipe I have calls for:

    1/4 cup strong French roasted coffee

    1/2 cup boiling water

    2 tsp sweetened condensed milk

    Mix the above and pour over ice.

    I'd probably use less water and more coffee and milk. (But then I

    prefer Vietnamese coffee.)

    >I'm looking for directions to make this drink. It contains some sort

    >of coconut milk or something with strong coffee and whole ice cubes.

    >If anyone knows how this is made I'd appreciate a reply.

    The french coffee served at the Vietnamese restaurants here in Austin

    make it with condensed milk, very strong coffee, and the ice. It is

    brought to the table in small glasses with the condensed milk in the

    bottom and a small drip coffee maker atop that. Once the coffee has

    completely dripped down you stir it up and pour it in a glass of ice.

    The one place where I have had Thai coffee brought it to the table

    already mixed but it had the same flavor.

    You have to get the Thai ground coffee from the Thai market to

    make the iced coffee. From there, just treat it like any regular

    coffee to make it, but add LOTS of sugar to sweeten it and then

    refrigerate to cool it. There is also a stronger version of Thai

    coffee called "Oleng" which is very strong to me and to a lot of

    coffee lovers.

    I've seen at Vietnamese restaurants, and now use at home, Cafe Du Monde

    coffee from the New Orleans coffeehouse of the same name. It's available at

    Asian stores for a good price. Make doublestrength coffee with this and

    pour into a glass with a couple tablespoons sweetened condensed milk (also

    from Asian stores), stir to dissolve. Add ice. (if you add the ice before

    the coffee, it will be harder to dissolve the thick, syrupy milk).

    You can also get little gizmos from Asian stores which are like mini

    Bistro-style coffee makers (eg: Bodum): a cup-like thing with perforated

    bottom and a plunger-like top which screws onto it. Fill with coffee, add

    plunger (but don't screw down tight), then fill with hot water. Let drip

    until done into cup with sweetened condensed milk. Stir and pour into glass

    with crushed ice.

    I forgot to mention, Cafe Du Monde is pretty much a French roast, and has

    some chicory in it. Makes the taste of Vietnamese Cafe Sua Da more

    interesting than using more mundane coffees.

    The Thai Cafe Yen (spelling?) which I've had uses heavy cream instead of the

    sweetened condensed milk.

    Category: Beverages & Drinks Recipes

    (Visited 3 times, 1 visits today)

    Paul

    Owner of Recipe Flow

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Spring Water – Beverages and Drinks Recipes
    next
    Thai Iced Tea Or Thai Ice Coffee – Beverages and Drinks Recipes
    previous
    Spring Water – Beverages and Drinks Recipes
    next
    Thai Iced Tea Or Thai Ice Coffee – Beverages and Drinks Recipes

    Add Your Comment

    Appetizer Breakfast & Brunch Chicken Dessert Fast and easy recipes Healthy Main Dish Pasta Slow Cooker Vegetarian
    Sunday Morning Drink Spinach & Honey & Banana Recipe Drink
    Sunday Morning Drink Spinach & Honey & Banana Recipe Drink
    vegetarian pie best vegetarian restaurants san francisco vegetarian low carb recipes
    vegetarian pie best vegetarian restaurants san francisco vegetarian low carb recipes
    Veg Seekh Kababs Recipe | Vegetarian Tandoori Recipes at Home
    Veg Seekh Kababs Recipe | Vegetarian Tandoori Recipes at Home
    Afghani Recipes African Recipes Appetizer Recipes Argentinian Recipes Armenian Recipes Asian Recipes Australian Recipes Austrian Recipes Bagels Recipes Basque Recipes Bean Cereals Recipes Bean Salads Recipes Beans and Grains Recipes Beef Veal Recipes Belgian Recipes Beverages and Drinks
    No Preview
    Breakfast Wassail – Beverages and Drinks Recipes
    No Preview
    WASSAIL PUNCH – Beverages and Drinks Recipes
    No Preview
    Whiskey Toddy – Beverages and Drinks Recipes
    Jacques Pépin Heart & Soul: Just Ducky!
    Jacques Pépin Heart & Soul: Just Ducky!
    No Preview
    Receta de Huevos fritos con patatas y chorizo Jose Andres
    Como Preparar Lomo Saltado Peruano, facil y Rapído
    Como Preparar Lomo Saltado Peruano, facil y Rapído
    Sweet & Sour Pig’s Head Served Whole
    Sweet & Sour Pig’s Head Served Whole