Thai Iced Coffee
A deliciously aromatic chilled coffee beverage that balances strong, dark roast coffee with the floral notes of green cardamom. Finished with a float of heavy cream for a visually striking layered effect.
What it tastes like
The aroma is dominated by the herbal and citrus-like scent of crushed cardamom paired with roasted coffee. It has a heavy, rich mouthfeel from the layered cream that coats the palate. The taste is a sharp contrast between bitter dark roast and high sweetness, finishing with a lingering spice note.
Flavour profile
Ingredients
- Strong Black Coffee6 oz
- Green Cardamom Pods3 wholes
- Sugar1.5 tbsp
- Heavy Cream2 oz
Preparation
- 1
Prepare a strong brew of black coffee. Before brewing, grind or crush the cardamom pods and mix them directly with the coffee grounds.
- 2
While the coffee is freshly brewed and hot, stir in the sugar until fully dissolved.
- 3
Chill the coffee mixture rapidly until cold.
- 4
Fill a highball glass completely with ice.
- 5
Pour the chilled, spiced coffee over the ice, filling the glass about three-quarters full.
- 6
To achieve the signature layered look, hold a spoon upside down just above the surface of the coffee.
- 7
Gently pour the heavy cream over the back of the spoon so it floats on top of the dark coffee.
Substitutions
- Heavy CreamEvaporated Milk — This produces a lighter texture with a cooked-milk flavor common in traditional street-style versions.
- SugarSweetened Condensed Milk — This combines the sweetener and dairy into one ingredient, adding a thick, syrupy consistency.
- Green Cardamom PodsStar Anise — This replaces the herbal spice with a deep licorice note often found in regional Thai coffee blends.
- Strong Black CoffeeCold Brew Concentrate — This reduces the overall acidity and highlights chocolate notes without the need to chill hot liquid.
Variations
Spiced Mocha
Stir one teaspoon of cocoa powder into the hot coffee to add a dry, earthy chocolate layer to the spice profile.
Spiked Thai Coffee
Incorporate two ounces of aged rum to introduce notes of molasses and oak that complement the cardamom.