6.9. Thai Iced Coffee
Description
This article is from the Coffee and Caffeine FAQ, by Alex Lopez-Ortiz with numerous contributions by others.
6.9. Thai Iced Coffee
Make very strong coffee (50-100% more coffee to water than usual), use
something like Cafe Du Monde which has chicory in it. Pour 6-8 oz into
cup and add about 1 Tbs sweetened condensed milk. Stir, then pour over
ice.
You'll have to experiment with the strength and milk so you get lots
of taste after the ice/water dilutes it.
Alternatively, this version which comes from a newspaper article of
many years ago simply calls for grinding two or three fresh cardamom
pods and putting them in with the coffee grounds. Make a strong coffee
with a fresh dark roast, chill it, sweeten and add half-and-half to
taste.
Lastly, we have the following recipe:
Makes 1 8-cup pot of coffee
o 6 tablespoons whole rich coffee beans, ground fine
o 1/4 teaspoon ground coriander powder
o 4 or 5 whole green cardamom pods, ground
o Place the coffee and spices in the filter cone of your coffee
maker. Brew coffee as usual; let it cool.
o In a tall glass, dissolve 1 or 2 teaspoons of sugar in an ounce
of the coffee (it's easier to dissolve than if you put it right
over ice). Add 5-6 ice cubes and pour coffee to within about 1"
of the top of the glass.
o Rest a spoon on top of the coffee and slowly pour whipping cream
into the spoon. This will make the cream float on top of the
coffee rather than dispersing into it right away.
o To be totally cool, serve with Flexi-Straws and paper
umbrellas...
One other fun note: I got a fresh vanilla bean recently and put it to
good use by sealing it in an airtight container with my sugar. The
sugar gets the faintest vanilla aroma and is incredible in Real
Chocolate Milk (TM) and iced coffee.
One final note: this would probably be even better with iced espresso,
because the espresso is so much more powerful and loses its taste less
when it's cold.
Another recipe:
o Strong, black ground coffee
o Sugar
o Evaporated (not condensed) milk
o Cardamom pods
Prepare a pot of coffee at a good European strength (Miriam Nadel
suggests 2 tablespoons per cup, which I'd say is about right). In the
ground coffee, add 2 or 3 freshly ground cardamom pods. (I've used
green ones, I imagine the brown ones would give a slightly different
flavour.) Sweeten while hot, then cool quickly.
Serve over ice, with unsweetened evaporated milk (or heavy cream if
you're feeling extra indulgent). To get the layered effect, place a
spoon atop the coffee and pour the milk carefully into the spoon so
that it floats on the top of the coffee.
The recipe I have calls for:
o 1/4 cup strong French roasted coffee
o 1/2 cup boiling water
o 2 tsp sweetened condensed milk
o Mix the above and pour over ice.
I'd probably use less water and more coffee and milk.
There is also a stronger version of Thai coffee called "Oleng" which
is very strong to me and to a lot of coffee lovers.
6 to 8 tablespoons ground espresso or French roast coffee 4 to 6 green
cardamom pods, crushed Sugar to taste Half-and-half or cream Ice cubes
Put the cardamom pods and the ground dark-roast coffee into a coffee
press, espresso maker, or the filter of a drip coffee maker (if using
a drip-style coffee maker, use half the water). Brew coffee as for
espresso, stir in sugar.
Fill a large glass with ice and pour coffee over ice, leaving about
1/2 inch at the top. Place a spoon at the surface of the coffee and
slowly pour half-and-half or cream into the spoon, so that it spreads
across the top of the coffee rather than sinking in. (You'll stir it
in yourself anyway, but this is a much prettier presentation and it's
as used in most Thai restaurants.)
As with Vietnamese coffee, the struggle here is to keep from downing
this all in ten seconds.
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