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