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.
Notes
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.