July Coffee – Thai Iced Coffee

 

I was really super excited about the coffee for July. I am a HUGE fan of Thai iced coffee, and I have never made it before. There was also a recipe for Vietnamese iced coffee that sounded delicious, but making it properly required these tin Vietnamese coffee filters that I had no luck finding anywhere. I didn’t want to just completely butcher the recipe by not using the correct filters, so I stuck to the Thai coffee. I was worried for a while that I would not be able to make it because it had cardamom in it, and that is an outrageously expensive spice. It is close to $30 per pound, and that is just not something I should be spending money on right now. Lucky for me, Central Market had the great idea of letting you bag the amount of a spice that you need, so I ended up paying less than a dollar for just a couple of teaspoons of cardamom! Sweet!

The problem that I am constantly running into with these monthly coffee recipes is that I do not have an espresso machine and thus cannot make my coffee strong enough. The best solution that I have found thus far is to double the amount of ground coffee that I would usually use while keeping the amount of water the same. So I used 8 scoops (using a coffee spoon) of ground coffee and 4 cups of water to make the pot of coffee for this recipe. The other thing that you should know before reading this is that it did not come directly from the calendar. I was not happy with the directions on the calendar (as usual), so this is sort of taken from a few different sources and put together.

The method that I used was to brew the coffee, add the spice and let it steep for a while, and then refrigerate it. I came across two other ways of doing it that would be fine too. The first is to add the cardamom to the ground coffee before brewing so it just all gets brewed together. The second is to put the cream, cardamom, sugar, and almond extract in a saucepan on the stove, bring it to a simmer, then cool and add the flavoured cream to the plain coffee later.

Thai Iced Coffee
4 cups double-strength brewed coffee (see my note about stronger coffee above)
2 cups half-and-half
4 Tbsp granulated sugar
1/2 tsp ground cardamom
1/2 tsp almond extract
crushed ice

1. Brew a 4-cup pot of double-strength coffee. Add the sugar, cardamom, and almond extract and let steep for 10 minutes.

2. Pour coffee into a pitcher and refrigerate overnight or for several hours until cool.

3. Fill four tall glasses with ice and divide the cream between each. Slowly pour the flavoured coffee into each glass until full.

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