Thai Iced Coffee

Thai iced coffee is a sweet, creamy pick-me-up: strong, dark coffee poured over ice and finished with a swirl of condensed milk. It is bold, refreshing and dangerously easy to drink. Make a big batch for a hot afternoon and watch it disappear.

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Servings

2 servings

Calories

210

Ingredients

• 60 g dark-roast coffee, coarsely ground
• 500 ml hot water
• 3 tablespoons sweetened condensed milk
• 2 tablespoons evaporated milk
• 1 tablespoon sugar (optional)
• Ice cubes
• 1/4 teaspoon cardamom (optional)

Instructions

1. Brew the coffee strong using a pour-over, French press or drip filter with the hot water.
2. Stir in the sugar while the coffee is still hot, if using, then let it cool for 5 minutes.
3. Fill two tall glasses to the top with ice cubes.
4. Pour the coffee over the ice, leaving a little room at the top.
5. Spoon the condensed milk over the top and let it swirl down through the coffee.
6. Finish with a drizzle of evaporated milk.
7. Stir before drinking so the sweetness mixes through.

Pro tips

• Brew the coffee extra strong, as the ice will dilute it.
• Chill the brewed coffee first for a less diluted drink.
• Adjust the condensed milk to your sweetness preference.
• Cardamom adds a lovely traditional Thai touch.

Frequently asked questions