Recipe: Thai Iced Coffee

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Recipe: Thai Iced Coffee

Posted Oct 17 2005 - 10:03pm by justin

subtitle: Starbucks, drink your heart out!

So here it is, Jason's famous iced coffee recipe -- ripped off by myself (which has also been ripped off of every Thai restaurant in the world).

Here's what you need:

Ice
Coffee (double shot/two parts)
2 Tbsp. (one serving/one part) Sweetened Condensed Milk (full-fat, low-fat, fat-free, etc.)

Optional: Hammer & sandwich bag (for crushing ice if you like it that way and don't have a crushed ice ice-maker)

Steps:

If you want crushed ice and don't have a crusher built into your refridgerator, you can simply load a baggie with some ice and smash it with a hammer. If your hammer is nasty you may find it best to double bag. I've found that a full tray of ice, crushed, will get me 2-3 servings, depending on how big of a glass I use.
Fill your glass 2/3 with ice.
Prepare your coffee maker however you like with whatever coffee you like. I have an espresso/cappuccino maker, so I like to do a double shot. Whatever you do, it's probably better STRONG.
Add the coffee to the glass. You don't need to use a lot of coffee because the ice will melt when you add it.
Add one serving of sweetened condensed milk.
Stir.
Profit.

BTW, you can vary any of the ingredients to your taste of course, but personally I'm in it more for the caffeine than the taste. Drinking it cold with lots of sweets is the best way IMHO. Enjoy!

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It's the best coffee you've ever had

I think this is actually a Vietnamese preparation -- at least that's where I picked it up. I have noticed it in some of the Thai restaurants in Minneapolis as well, but something this good has got to come from that magical Vietnamese/French epicurial fusion.

Think of the richest, creamiest hot chocolate you've had. Then imagine a coffee like that.

Notes About The Preparation
The coffee needs to be very strong in order to properly balance the sweetened condensed milk. If you do this with your standard cup of joe, you'll end up with an overly sweet, watered down, unrewarding experience.

In the Vietnamese restaurants, the coffee is prepared using a drip device. You are given a glass 1/4 full of condensed milk at the bottom, which is covered in crushed ice to about 3/4 of the glass. The coffee is packed into a small metal device with perforations at the bottom, and then boiling water is added and it is covered and placed over the glass. It's roughly 2-3 parts water to 1 part coffee, so it is strong. Some sediment will come through, similar to a Turkish coffee, which leaves a very satisfying, chocolatey finish at the bottom of your glass.

I haven't made this with espresso, but I'm guessing it's a pleasure.

When I make it, I use a French press. I typically use an espresso/very-dark roast, and I grind it more finely than would be typical, so that there is some coffee sediment left in the glass. I go by the same 2-3 parts water to 1 part ground coffee rule, stir it up, and press after only 20 seconds or so of immersion. This makes a super thick, strong, heavy coffee, with a rich taste and absolutely no bitterness.

High Taste / Health Ratio
Aside from the sugar content, I think this drink is comparatively good for you. It's the richest thing you've ever tasted, but it has a much lower fat content than your typical latte or cup of coffee with half-and-half. The coffee is so strong and delicious, though, that my heart always races a little after a few sips. I guess in that sense it may still be prime heart attack material.

By Jason Striegel at October 18, 2005 - 12:14am | login or register to post comments | email this page