This Thai iced coffee recipe is easy to make, and makes a great drink to have in the fridge on hot summer mornings - or anytime you want an energy boost. This iced coffee recipe starts with strongly-brewed coffee, so it's a great way to use up cold coffee leftovers. Just stir in a few ingredients - including some warm spices - and refrigerate until cold, or add ice cubes and a straw for a superb iced coffee drink. Cheers!
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
- MAKES 4 SERVINGS
- 4 cups hot, strongly brewed coffee - leftover coffee works well if reheated
- 1/3 to 1/2 cup canned sweetened condensed milk
- 1/4 tsp. cinnamon
- optional: 1/4 tsp. cayenne pepper (this gives the coffee a little bit of a kick)
- Optional Garnish: whole star anise, ice cubes
- If using cold, leftover coffee, pour it into a pot or sauce pan and reheat. If using fresh coffee, pour it directly into a pitcher. Note that strong coffee works the best for this recipe.
- Add the spices and sweetened condensed milk and stir well to incoporate. Taste-test to see how sweet you want it. The more condensed milk you add, the richer (and sweeter) it will be. Adjust according to your taste.
- Pour or ladle coffee into a pitcher and refrigerator until cold. Or serve immediately over a glass of ice.
- If serving from the pitcher, first stir the coffee well, then pour into glasses or mugs. If desired, decorate with whole star anise (this will also add another subtle layer of spice to the coffee) - simply "float" them on the surface (see photo). Ice cubes and straws can also be added. ENJOY!