Thai Iced Coffee
A fragrant and refreshing cold coffee beverage infused with the exotic warmth of cardamom and coriander. Sweetened to perfection and finished with a luxurious float of heavy cream, this drink offers a delightful contrast between the dark, spiced coffee and the rich, white topping.
What it tastes like
The aroma is dominated by toasted coffee beans and the medicinal, citrusy scent of cardamom. On the palate, the bitter coffee is tempered by a significant amount of sugar and fatty cream. The mouthfeel is thick and velvety due to the floating heavy cream, ending with a long finish that leaves a cooling spice sensation and lingering sweetness.
Flavour profile
Ingredients
- Ground Coffee6 tbsp
- Ground Coriander0.25 tsp
- Green Cardamom Pods5 wholes
- Sugar2 tsp
- Heavy Whipping Cream2 tbsp
- Ice Cubes6 ml
Preparation
- 1
Combine the ground coffee, coriander, and whole cardamom pods in the filter cone of your coffee maker.
- 2
Brew the coffee according to standard methods and allow it to cool completely.
- 3
In a highball glass, dissolve the sugar into one ounce of the cooled spiced coffee.
- 4
Add the ice cubes to the glass.
- 5
Pour the remaining coffee over the ice, filling the glass to within one inch of the rim.
- 6
Rest a spoon, bowl-side up, just above the surface of the coffee.
- 7
Slowly pour the whipping cream over the spoon to create a distinct creamy layer floating on top.
Substitutions
- Heavy Whipping CreamEvaporated Milk — This provides a thinner texture with a more concentrated, cooked-milk flavor common in traditional street stalls.
- SugarSweetened Condensed Milk — Replacing both the sugar and cream with condensed milk creates a much thicker, sweeter, and more integrated drink.
- Green Cardamom PodsGround Cardamom — Using ground spice increases the intensity of the herbal notes but may result in a slightly grittier texture if not filtered well.
- Ground CoffeeCold Brew Concentrate — This eliminates the cooling time and results in a smoother, less acidic coffee base.
Variations
Spiked Thai Coffee
Stir in one ounce of dark rum or coffee liqueur before adding the ice for a boozy version with molasses undertones.
Coconut Thai Coffee
Swap the heavy cream for full-fat coconut milk and use coconut sugar to add a nutty, tropical depth to the spice profile.