Thai Iced Coffee

Now I know, you’re thinking, iced coffee? In November? But here me out. Years ago my mom, sister and I visited my aunt near San Francisco. She took us to a tiny Thai restaurant where I experienced Thai iced tea for the first time. It was, in one word: delicious. Sweet and smooth and so, so good. I savored every gulp.

It was years before I tried the drink again, and it was as good as I remembered it. I went with a friend to a local pan-Asian restaurant and was thrilled to find it on the menu. While I ordered the tea, she opted for the Thai iced coffee — a drink I didn’t even know existed! I mooched some off of her and am glad I did. It’s equally as good as the iced tea, just with more of a kick. Here, see for yourself:

Thai Iced Coffee
From Steamy Kitchen

4 cups double-strength brewed coffee
2 cups half-and-half or cream
3 tablespoons granulated sugar (add more to taste)
3 cardamom pods (or 1/4 teaspoon ground cardamom)
1/4 teaspoon almond extract
ice

1. The first step is to smash the cardamom pods to release its flavor and aroma. You can do this with your mortar & pestle – just gently tap the pods until the outer shell is cracked. If you don’t have a mortar & pestle, place the pods on a cutting board and with a heavy chef’s knife, use the bottom of the handle to smash the pod.

2. In a saucepan over medium heat, bring half-and-half or cream, sugar and cardamom pods to a simmer, turn off the heat and allow to steep for 15 minutes.
Remove the cardamom pods then add the almond extract.

3. Fill 4 tall glasses to the brim with ice. Divide the flavored half-and-half or cream between each of the 4 glasses. Then slowly pour the coffee into each glass.

By Molly

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Categories: Recipes

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