Thai Iced Coffee
المكونات
التعليمات
Prepare a pot of coffee at a good European strength. In the ground coffee, add 2 or 3 freshly ground cardamom pods. Sweeten while hot, then cool quickly. Serve in highball glass over ice, with cream. To get the layered effect, place a spoon atop the coffee and pour the milk carefully into the spoon so that it floats on the top of the coffee.
Thai Iced Coffee is a non-alcoholic drink made with strong black coffee brewed with freshly ground cardamom pods, sweetened while hot, then served over ice with a pour of cream. It is a minimalist take on spiced iced coffee, delivering bold coffee flavor with the distinctive floral warmth of cardamom. A simpler preparation than Thai Coffee, it emphasizes the cardamom-coffee combination as the core flavor pairing.
History & Origins
Cardamom-spiced coffee is a tradition shared across Thailand, Vietnam, and much of Southeast Asia, with historical roots in Arab and Indian spice trade routes that introduced cardamom to the region. Thai Iced Coffee became internationally recognized as Thai cuisine gained global popularity from the 1970s onward. The specific recipe is a simplified, widely adopted version of this traditional preparation.
Tasting Notes
Aroma: Strong roasted coffee with a prominent floral-spice cardamom note. Palate: Bold and slightly bitter from the coffee, with cardamom adding a warming, eucalyptus-like floral spice; sweetener balances the bitterness and cream adds a rich, cooling layer when poured on top. Finish: Warm, slightly spiced, and clean with a lingering coffee bitterness.
Pro Tip
Pour the cream slowly over the back of a spoon onto the surface of the cold coffee to create a distinct layer before stirring at the table.
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