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Author:
Tracy Nawara
Thai iced coffee is such a luxurious drink, washing down the amazing piquant flavors of a Thai meal. It is a thicker, more spiced coffee drink than what most Americans are used to, but is a welcome replacement for standard milk and coffee over ice. The thickness often comes from canned sweetened condensed milk, giving the signature texture that we know and love.
This recipe is “spiced” iced coffee, so that means this coffee is flavored with a few warming spices, adding to the allure. Freshly ground cardamom is added right into the ground coffee which is then brewed directly into the coffee itself.
This elevates the coffee to a whole new level of flavor.
In addition to cardamom, cinnamon and nutmeg are added to this coffee. They are added in powder form when assembling the iced coffee, creating little specs of flavor in your drink.
These warming spices make this Thai iced coffee comforting and cozy as if you want to drink it in front of the fireplace.
This coffee is served cold, but you can omit the ice and serve everything together while the coffee is still hot. It’s a great way to change this drink from a summer iced coffee to a winter hot coffee. No matter the temperature, this coffee is delicious.
To make this the most flavorful spiced coffee ever, sweetened condensed milk is used as creamer and to sweeten the drink. No additional sugar is needed. Cinnamon, nutmeg, and almond extract are added directly to the condensed milk so that the spices and flavors will be dispersed in equal amounts into each glass.
Flavor distribution is important when working with intense spices such as cinnamon.
The stronger you brew your coffee, the better the drink will taste.
There are so many other flavors in this beverage and they can overpower weak coffee. Weaker coffee will not stand up to the sweetness and spices, so your beverage will take on a strictly milk-like quality.
Adjust as much ground coffee as you need as per your coffee machine or use espresso.
If you like other spices in your Thai iced coffee, such as ginger or sesame, you can add that instead.
This recipe is extremely versatile, so you can add and omit spices as you see fit. Play around with different spice combinations to find the one you like the best, and then stick to it each time you make your perfect iced coffee.
Thai iced coffees are served in many Thai restaurants in similar ways, but this homemade version is so much better than any restaurant.
Most ingredients are found in your pantry already, so there is no need for additional shopping. This spiced Thai iced coffee will be the creamiest, thickest, and spiciest beverage to ever come out of your kitchen!
Before brewing, mix the coffee grounds with the cardamom powder and add to your coffee machine. This will allow the spice to permeate into the liquid. Brew 4 cups of coffee and allow it too cool to lukewarm.
In a measuring cup with a spout, add the sweetened condensed milk, cinnamon, nutmeg, and almond extract. Mix with a spoon or whisk until it is completely homogenous. Set aside.
Take 4 highball glasses and divide the ice among them evenly.
Pour 1 cup of coffee into each glass followed by equal amounts of the sweetened condensed milk mixture. Stir with a drink stirrer or spoon to mix the thick milk into the coffee. The iced coffee should have a thicker consistency than an American iced coffee.
Serve immediately with additional spices on top for garnish if desired.
Serve hot instead by not cooling the coffee and omitting the ice for a warm Thai coffee instead.
