Confession – my favorite menu item at Thai restaurants isn’t the noodles, rice, or curry…it’s the coffee! I don’t know what it is about Thai iced coffee, but it just has the perfect amount of sweetness and depth of flavor I can’t seem to get anywhere else. Plus, there’s nothing quite like pouring the condensed milk into your coffee and seeing it all swirl together! I could definitely drink Thai iced coffee and Thai tea every day – and don’t forget the boba! What’s your favorite Thai drink?
Thai Iced Coffee
Ingredients
- 4 tbsp instant coffee
- 6 tbsp whole milk
- 6 tbsp sweetened condensed milk
- 1 1/2 cups hot water
- 2 tsp vanilla extract (optional)
Instructions
- place the instant coffee into a heat-safe pitcher (I just use my Pyrex measuring cup) and add the hot water, mixing until it's dissolved. Place the coffee in the fridge for 10 minutes to cool it down. (Note: make sure you're water isn't too hot (i.e. boiling) or it's possible the shock from super hot to very cold in the fridge could crack your vessel. You don't need very hot water for this recipe anyways, just hot enough to properly dissolve the instant coffee – tap hot should be fine)
- For each glass (this recipe makes 2) mix 3 tbsp of condensed milk and 3 tbsp of whole milk with a spoon in the glass until fully mixed, then add ice, coffee, and vanilla extract. Stir the drink together with a spoon or straw to mix.
- Enjoy!
