And, you can also add a liqueur to create an after-dinner drink: Bailey’s/Carolan’s, Cointreau/Grand Marnier, Creme de Cacao/Godiva, Kahlúa, or other favorite.
And, you can turn it into a dessert.
Here’s how to make Thai iced coffee:
RECIPE: THAI ICED COFFEE
Ingredients Per Serving
8 ounces of strongly brewed coffee*
2-4 tablespoons sweetened condensed milk (the more you use, the sweeter the drink)
1/4 cup cream, half and half or evaporated milk
Optional: ground cardamom or ground cinnamon†
*The coffee can be any room temperature. If it’s room temperature or chilled, your Thai iced coffee will be ready to drink all the sooner.
†You can use both; we also like a dash of nutmeg. You can add or substitute ¼ teaspoon of almond, anise, vanilla or other extract.
1. POUR coffee into a mixing container (we use a repurposed glass orange juice bottle).
2. ADD 4-6 tablespoons sweetened condensed milk and optional spices; stir well until dissolved. Refrigerate for one hour or longer to chill.
3. ADD a few ice cubes to two tall glasses and fill with the cold coffee mixture. Top off with the cream. As the cream sinks, it makes an attractive swirl.
After you make the first batch, taste it and adjust the recipe. Add more sweetened condensed milk if you want a sweeter drink, or more cream if you want a richer drink or if the coffee is too strong.
Add a scoop of coffee or vanilla ice cream; garnish with whipped cream and toasted coconut flakes.