This Thai iced coffee recipe is very easy to make. It's a great way to use up leftover coffee from breakfast, but you can also use fresh coffee - even instant coffee turns out delicious. The key to Thai iced coffee is to use only sweetened condensed milk. This is what gives the drink its richness - at the same time, it also means Thai iced coffee is lower in fat content than regular iced coffee. Serve over ice on a warm day, or with a little of your favorite liqueur for a delicious after-dinner drink. ENJOY!
Prep Time: 10 minutes
Cook Time: 0 minutes
Ingredients:
- SERVES 2
- 2 large cups brewed coffee OR strong instant coffee (if using leftover coffee, briefly reheat it)
- 4-6 Tbsp. sweetened condensed milk (to taste)
- 1/4 tsp. real vanilla flavoring
- ice cubes
Preparation:
- Pour hot coffee into a small glass jug, a mixing bowl, or other container.
- Add 4 Tbsp. sweetened condensed milk and stir well until dissolved.
- Taste-test the coffee, adding 2 more Tbsp. sweetened condensed milk if you prefer a sweeter, richer taste.
- Place prepared coffee in the refrigerator for several hours, or until cold.
- To serve, place a few ice cubes in glasses and pour the coffee over. If serving as an after-dinner drink, add a shot of your favorite liqueur/drink. ENJOY!
