Recently we published a recipe for Thai iced tea, which had some readers asking if there is also Thai iced coffee.
There most definitely is (Vietnamese iced coffee is similar or identical, depending on who makes it). In Thailand, the drink is called kah-feh dahm yen, and the locals prefer it very sweet.
You can often find Thai iced coffee at Thai restaurants in the U.S. Or, make your own: It’s very easy. Prep time is just 10 minutes after the coffee is made. You also need chilling time.
The recipe uses strong, bitter coffee—such as espresso, French roast or Italian roast—which acts as a counterpoint to the rich cream and the sweetened condensed milk.
You can even use leftover coffee. While coffee purists may shudder at the thought, the sweetened condensed milk masks any minute note they might detect. You can also use strong instant coffee.
Thai iced coffee: strong coffee, sweetened condensed milk and cream. Photo courtesy Nescafé.
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:
Ingredients Per Serving
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.
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