Thai Iced Coffee

Thai Iced Coffee

I always see Thai iced teas on the menus at various Asian restaurants, but I cannot recall ever seeing a Thai Iced Coffee on the menu anywhere {aside from when we went to Thailand last year}. The last time we were in Oakland visiting Bill’s sister, we had a quick breakfast at our favorite café before heading to the last 49ers game of the season. While I was deciding what to order, {sidenote: I went with the Brussels Sprouts Breakfast and couldn’t say a bad thing about it} I glanced up at the chalk board specials and saw a Thai iced coffee that I couldn’t pass up. Now, I’m normally a black coffee, don’t even ask me if I want room for milk girl, but every once in a while, I like to mix it up with something a little sweeter. The best part about a Thai iced coffee as opposed to your average vanilla latte is that while you may get the sweetness and calories from the condensed milk, but that ends up being netted out by the extra spice from the cardamom pods. It’s not too sweet where I need an espresso shot to wash down my “coffee.” It’s all about finding that happy medium to keep the caffeine flowing just right :]

Thai Iced Coffee

ingredients:
3⁄4 cup French roast or other darkly roasted coffee beans
5 green cardamom pods
4 1⁄2 cups water
3⁄4 cup sweetened condensed milk
Crushed ice, as needed

directions:
In a coffee grinder, combine the coffee beans and cardamom pods and pulse until finely ground, about 15 seconds. Brew coffee mixture as you normally would make coffee. Transfer the coffee to a heatproof pitcher and let cool to room temperature. Refrigerate until cold, at least 2 hours or up to overnight.

Add 2 Tbsp of sweetened condensed milk to tall glasses. Pour iced coffee into each of the glasses and stir to combine. Add ice and stir again and serve.

Thai Iced Coffee

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