Thai Iced Coffee Recipe: Sweet and Creamy Kafae Yen

Flavor and Tasting Notes

Creamy Thai iced coffee is intensely sweet and aromatic. Dark-roasted coffee gives it a firm, roasty backbone, while sweetened condensed milk adds caramel-like richness and evaporated milk rounds the finish. Optional cardamom, star anise, or orange peel can add warmth, but no single spice is required.

Preparation and Recipe

1. Prepare the house Thai coffee blend: Combine 2 tablespoons dark roasted coffee, 1 tablespoon brown sugar, and 1 tablespoon roasted grains (corn, soybeans, rice, and sesame seeds) plus a pinch of ground cardamom.
2. Brew: Place the mixture into a cloth filter sock over a carafe. Pour 250 ml of just-boiled water over the mixture and steep for 10 minutes.
3. Strain: Remove the sock and let the brewed liquid cool slightly.
4. Assemble: Fill a tall glass with crushed ice. Add 30 ml sweetened condensed milk and 30 ml evaporated milk (or coconut milk). Pour 180 ml of the brewed coffee over the milk and stir.
5. Serve: Garnish with a star anise pod or orange peel if desired.

Dialing in and Troubleshooting

• Adjust sweetness by altering the condensed milk; use more evaporated milk for a lighter drink.
• If using a metal or paper filter, reduce steep time to avoid bitterness.
• Cool any pre-brewed coffee promptly, refrigerate it in a clean covered container, and add milk only when serving.
• Omit spices if you prefer a simpler flavor; you can also add a splash of Thai tea for complexity.

History and Culture

Thai coffee stalls use several preparation and ordering styles rather than one universal "Thai iced coffee" formula. Cloth-filtered dark coffee, sugar, ice, condensed milk, and evaporated milk commonly appear in creamy versions. Oliang is a related but distinct black iced-coffee drink, while Thai iced tea is tea-based despite its similar color and service.

Editor's Take

Practical Detail

Common Questions

Sources and Further Reading