This Iced Thai Coffee Recipe has an unforgettable creaminess that’s made from just 5 ingredients while boasting robust, sweet coffee flavor!
You Will Love This Thai Iced Coffee!
Put down your drive-thru coffee and feast your eyes (and taste buds!) on this homemade Thai Iced Coffee! This creamy iced coffee has a rich, robust coffee flavor, yet it’s pleasantly sweet and delightful!
With this Thai Iced Coffee Recipe, you won’t have to worry about the ice cubes melting and diluting it since it’s loaded with so much flavor!
What Is Thai Iced Coffee?
Thai iced coffee is a popular beverage in Thailand that can be enjoyed everywhere! Thai iced coffee is made with dark roast coffee (preferably Oliang powder mix) that gives it a rich, robust flavor, with cardamom added to curb some bitterness.
The coffee is then finished off with sweetened condensed milk, almond extract, and evaporated milk.
What Does Thai Iced Coffee Taste Like?
Since Thai Iced Coffee is made with sweetened condensed milk, it’s sweet! Though it is balanced out nicely with deep coffee flavor. The good news is that you can control how sweet you make this Thai iced coffee!
What Is In Thai Iced Coffee?
- dark roast coffee
- ground cardamom
- sweetened condensed milk
- almond extract
- evaporated milk
Traditional Thai Coffee is made with Oliang powder mix; however, you can check your local Asian market for it, as it’s typically carried there! You can also buy it on Amazon. A dark roast coffee is a good stand-in.
Once you have the dark roast, we recommend brewing the coffee with an espresso machine or a French press for the best results. However, if you’re able to grab Thai Coffee Powder, use 1/4 cup of coffee powder and brew it with 1 cup of water through a pour-over coffee brewer.
If you prefer, this coffee recipe can be made without the cardamom and almond extract.
- Coffee – Regular coffee, cold brew, and even coffee concentrate can be used in place of dark roast coffee.
- Decaf – If you want to decrease your caffeine intake, you can make this Iced Thai Coffee with decaf coffee.
- Dairy Free – For dairy-free Iced Thai coffee, swap sweetened condensed milk and evaporated milk out for coconut milk or a dairy-free creamer.
- Almond Extract – For a slight flavor variation, try using vanilla extract instead of almond extract.
- Evaporated Milk – Heavy cream can be used in place of evaporated milk.
- Optional Garnish – Whipped cream, vanilla, anise, or cinnamon are optional garnishes that can be added to this iced coffee.
- Large Pitcher – To make a pitcher of That iced coffee, brew 4 cups of coffee with 2 teaspoons of cardamom and then add it to a pitcher. Pour in the sweetened condensed milk and almond extract, stir to combine, and then chill for an hour. To enjoy, pour over ice into four glasses and finish each coffee off with evaporated milk.
- Spiked Coffee – For a spiked coffee, add a shot of Kahlua, Cointreau, or Baileys Irish Cream.
How To Make Thai Iced Coffee
Step 1: Brew Oilang or dark roast coffee according to your coffee machine. If using ground cardamom, add 1/2 teaspoon for each cup of brewed coffee your machine makes.
Step 2: Pour sweetened condensed milk into a tall glass.
Step 3: Top the sweetened condensed milk with the coffee. Note how deep in color the Oilang coffee is here.
Step 4: If using almond extract, add it in and lightly stir the coffee.
Step 5: Fill the glass of Thai coffee with ice almost to the top and pour the evaporated milk over the top of the ice.
How To Store Thai Coffee
Store the brewed coffee that’s been made with or without the cardamom in an airtight container, such as a jar with a lid. The coffee will then last in the fridge for up to one week.
When you’re ready to enjoy an Iced Thai Coffee, pour it into a glass, top with sweetened condensed milk, almond extract, and stir. Then add ice and finish it off with evaporated milk.
Iced Thai Coffee Recipe FAQs
Both Ice Vietnamese Coffee and Thai iced coffee are made by placing the coffee in a coffee sock filter and pouring boiling hot water over it. They’re also alike in the way that they are sweetened, as both coffees use sweetened condensed milk.
The difference between the two is that the coffee in the sock combines with additional ingredients such as sesame seeds, rice, soybeans, corn, and various grains and seeds such as cardamom.
The difference is found in what extras are added to each.
The great thing about Thai Iced Coffee is that you can make it as sweet as you’d like! For sweeter coffee, add more sweetened condensed milk or reduce the amount of sweetened condensed milk for a less sweet iced coffee.
Yes, Thai coffee is made with dark, strong coffee beans. However, the strong coffee flavor can be tamed with as much or as little sweetener as you’d like.
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Thai Ice Coffee
- Brew 1 cup dark roast coffee according to your coffee machine. If using cardamom, use ½ teaspoon ground cardamom for each cup of coffee your machine makes.
- Add ¼ cup sweetened condensed milk to a tall glass and pour in the coffee.
- Add ¼ teaspoon almond extract is using and give the drink a light stir.
- Fill the glass almost to the top with ice.
- Pour ¼ cup evaporated milk over the top of the ice.
- Thai Iced Coffee is made in many different ways. Both the cardamom and almond extract can be left out if desired.
- The evaporated milk is poured over the iced for a gorgeous presentation, but the drink should be stirred before enjoying.
- Traditionally this coffee drink is made with Oliang powder mix, which can be found in most Asian markets. But a dark roast coffee is a good stand-in. We recommend brewing with an espresso machine (double shot plus 6 ounces of water) or a French press for best results. However, regular coffee, cold brew, and even coffee concentrate will get the job done.
- If able to locate Thai Coffee Powder, use 1/4 cup coffee powder and brew with 1 cup water through a pour-over coffee brewer.
- Pitcher version:
- 4 cups coffee
- 2 teaspoons cardamom
- 14-ounce can of sweetened condensed milk
- 1/2 teaspoon almond extract
- 1 cup evaporated milk
- Combine the coffee (that’s been brewed with the cardamom), sweetened condensed milk, and almond extract in a large pitcher. Stir to combine and refrigerate for at least 1 hour.
- When ready to serve, pour into 4 glasses over ice and top each with 1/4 cup of evaporated milk.