Whether you’re looking to switch up your morning routine or just want an excuse to drink a deliciously sweet, make-you-wired type coffee, look no further. Thai iced coffee is a beverage you can find on just about any street corner in Thailand (it’s basically the local version of Starbucks). There are three ingredients that make it unique: coffee, condensed milk, and some kind of flavoring. The coffee MUST be strong so that you can taste its caffeinated kick when mixed with creamy, sweet condensed milk, and the texture should be semi-thick (think a creamier iced latte). A lot of traditional recipes infuse spices like cardamom into their coffee for that warm-spice flavor, but I skip the cardamom and add some vanilla extract to enhance that sweet flavor!
- 2 tablespoons instant coffee granules/powder (or 1 tablespoon instant espresso powder)
- ¾ cup hot water
- 3 tablespoons sweetened condensed milk*
- 3 tablespoons milk (any kind, but preferably whole)
- 1 teaspoon vanilla extract or almond extract (optional)
Place the coffee or espresso powder in a heatproof glass or mug, stir in the hot water until the coffee is dissolved, and cool to room temperature, 15 to 20 minutes.
Place the condensed milk and regular milk in the bottom of a clear glass and stir until smooth. Add a good amount of ice to the glass, then add the coffee and vanilla or almond extract, if using. Stir to incorporate the milk and coffee to your liking (it’s okay if the coffee is a little stronger at the bottom!).
*If you don’t have condensed milk, combine 5 tablespoons half-and-half or heavy cream with 2 tablespoons of sugar in the microwave for 30 seconds, then stir to dissolve the sugar and cool for 10 minutes. Use that instead of the condensed milk/milk combo.