If you’ve never had Thai iced coffee then you’re missing out. This sweet and creamy drink still delivers the caffeine, but it does it in a uniquely delicious way. It might not replace your morning pour over (probably for the best, it’s very sweet) but it’s a lovely treat now and then!
What’s In It?
Thai iced coffee is known as Oliang in Thailand. Typically, this coffee is brewed from robusta beans, though you can use any beans for the coffee part. Traditionally this coffee is served black, with brown sugar and a range of different grains or seeds added. Everything from cardamom to roasted corn or sesame seeds!
Most of the time when you find Thai iced coffee in the west, it’ll be mixed with sweetened condensed milk and/or fresh milk to give it a creamy texture and a bit more sweetness. Depending on how traditional it is it may more may not have roasted grain or seeds in it. It might just be made with spices and sugars alongside the milk.
How Is It Made?
Traditionally Thai coffee is made using a specially designed filter. It’s a sort of cotton bag with a metal ring that acts as a handle at the top. This filter is called a tungdtom, but you don’t necessarily need it to brew your own! Boiling water is added to the filter after it's placed into a carafe. If you don’t have the special filter you can just brew a strong iced coffee in your normal brew methods. The coffee is then steeped for about 10 minutes for a strong brew. You can add ice cubes to cool the mixture and then add simple syrup, your preferred spices, and some sweetened condensed milk.
We could give you a specific set of measurements, but the fun in this drink is finding your perfect recipe! Experiment with your ratios and additives until you’ve got the perfect mix of sweet, creamy, and spice.
Be sure to let us know what you come up with!
