THAI ICED COFFEE
Thai Iced Coffee
- 6 tbsp freshly fine-ground specialty coffee
- 1/4 tsp ground coriander powder
- 4 or 5 whole green cardamom pods, ground
- 8 ice cubes
- 1 oz. heavy whipped cream
Place the coffee and spices in the filter cone of the brewer. (The spices will taint the filter basket, so use one for the Thai iced coffee only, or use a paper filter and wash the brew basket thoroughly after each use.) Brew coffee as usual and allow to cool.
Add simple syrup to a tall glass. Add 8 ice cubes and pour coffee (1 inch) from the top of the glass. Hold the back of a spoon over the glass, slowly pour the heavy whipped cream over the spoon onto the coffee, creating a layered look. This will prevent the cream from dispersing into the coffee right away. Serve with a flexible straw and a tall spoon.
Source: Coffee Cafe by Sherri Johns