Cafe Yen
Thai Iced Coffee Legend has it that what gives Thai coffee its distinctive nutty flavor is tamarind roasted with the coffee. I’m not sure how true that is, but I love Thai coffee because it’s strong without being too bitter. Some street vendors substitute evaporated or condensed milk for the half-and-half. I personally like using the half-and-half; it’s a cleaner flavor. You can also use this recipe for an ice cream base.
Ingredients
MAKES: 2 SERVINGS
- 4 cups 960 ml water
- ¼ cup 26 g packaged Thai coffee mix
- 1 cup 200 g white sugar, or to taste
- 3 tbsp 45 ml half-and-half
Instructions
- Bring the water to a boil in a medium saucepan.
- Stir in the Thai coffee mix.
- Simmer it over medium-low heat for about 20 minutes.
- Stir in the sugar, to taste.
- Strain the coffee through a sieve lined with cheesecloth or a clean tea towel.
- Chill it in the fridge for a few hours; you can hold it for up to 2 weeks in the fridge.
- When ready to serve, fill two tall glasses with ice.
- Pour the coffee over the ice, leaving about ½ inch (13 mm) of room at the top.
- Top with the half-and-half and insert a straw.
- Use the straw to mix in the half-and-half thoroughly before drinking.
