Thai Iced Coffee
原料
调制步骤
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是将正宗泰式冰咖啡制法融入鸡尾酒的创意配方，以泰式黑咖啡或浓缩咖啡为基础，混入甜炼乳或椰奶，加入香料如豆蔻、八角，并以朗姆酒或甘露咖啡力娇酒提升酒精含量，盛于装满冰块的高球杯中。
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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