Thai iced coffee (Kah-Feh yen) is fantastic on its own day or night, or with your favorite Thai dish. A blend of ingredients and flavors from around the world, this is a great drink for parties if you want something exotic but not intimidating.
While there are several variants on this beverage, they all call for coffee, cream, sweetener, and spices. The three recipes listed below makes give you some leeway in faster or slower (and therefore stronger) preparation methods, noting that the first recipe requires overnight chilling.
Ingredients
Overnight version:
- Coffee - use a ground appropriately for your brewing method – a medium-dark roasted Estate Java coffee is ideal (or use Thai coffee powder)
- Granulated cane sugar, white or "raw", 2-4 tablespoons per serving
- Spices, total of 2 teaspoons per serving. Cardamom is a must, addition of cinnamon, almond extracts, or other dessert spices are matters of personal taste
- Condensed milk or heavy cream (half-and-half), 1-2 ounces (30-60ml) per serving
Method Overnight version
1. Brew the coffee according to the instructions for using French press brewing. See How to use a French Press for more details.
2. Pour the coffee into the carafe. Mix in the sugar and spices, stirring gently.
Refrigerate the carafe of coffee overnight.
3. To serve, pour into tumblers over ice and leave a finger of room at the top.Pour cream or milk slowly to the top. Mint leaves are recommended as a garnish.
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