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
  1. 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.
  2. 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.
I love Thai food. We have a great Thai restaurant in town which makes a great Thai Iced Coffee. The following recipe is not from there but is very close to it. Surprisingly, this is a concoction of spices and coffee that complement each other. The cardamom spice kicks it up a bit and leaves a pleasant aftertaste. Source: Coffee Cafe by Sherri Johns