Spicy Iced Thai Coffee Food

THAI COFFEE POKE CAKE

Steps:

• Mix the cake mix with the espresso powder in a large bowl. Prepare and bake the cake according to the package directions for a 9-by-13-inch baking dish. Cool completely on a wire rack. Use the handle of a wood spoon to poke 25 holes in the cake (make 5 rows of 5).
• Meanwhile, whisk the sweetened condensed milk, pudding mix, milk and cardamom in a large bowl until smooth. Set aside at room temperature until ready to use.
• Whip the heavy cream and vanilla in a large bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes.
• Fill each hole with some of the pudding mixture and then push in an espresso bean. Spread the remaining pudding on top and then spread with the whipped cream. Using an offset spatula, create swirls. Dust the cake with the cinnamon and sprinkle with the chopped espresso beans. Chill for at least 1 hour and up to 6 hours. Serve cold.

SPICY ICED THAI COFFEE

Steps:

• Make a cup of strong hot coffee.
• Add the coriander, cardamom and cinnamon to the condensed milk and mix well.
• Next add the spicy condensed milk to the hot coffee, making sure to blend really well.
• Now taste the coffee, if you would like it sweeter add more of the condensed milk.
• Pour the spiced coffee into a jar, cover and put into the fridge to chill.
• When ready, place three or four coffee ice cubes into a tall glass and pour the spiced chilled coffee over top.
• Using a spoon carefully rest it on top of the coffee and slowly pour the heavy cream into the spoon. This will help the cream float on top of the coffee, instead of sinking immediately into it.
• Garnish with remaining cinnamon and enjoy.

SPIKED ICED CHICORY COFFEE

Steps:

• Put 2 cups cooled coffee, 1/4 cup half-and-half, simple syrup, to taste, a few shots of coffee-flavored liqueur and a few cubes of the chicory coffee ice cubes in a blender and blend until smooth and icy. Pour into tall glasses. Repeat.

THAI ICED COFFEE

Steps:

• Add the cardamom to the ground coffee, and brew the coffee; when the coffee is brewed, add the sugar and almond flavoring, mix well and then let the coffee cool to lukewarm.
• Fill four 12 ounce highball glasses half-way to the rim with crushed ice and then fill two-thirds full with coffee; into each glass, stir about 1 tablespoon of heavy cream.
• To achieve a layered effect, hold a spoon on top of the coffee and pour the cream slowly into the spoon so that the cream floats on top of the glass over the coffee.

SPICY ICED THAI COFFEE

Steps:

• 1. Make a cup of strong hot coffee.
• 2. Add the coriander, cardamom and cinnamon to the condensed milk and mix well.
• 3. Next add the spicy condensed milk to the hot coffee, making sure to blend really well.
• 4. Now taste the coffee, if you would like it sweeter add more of the condensed milk.
• 5. Pour the spiced coffee into a jar, cover and put into the fridge to chill.
• 6. When ready, place three or four coffee ice cubes into a tall glass and pour the spiced chilled coffee over top.
• 7. Using a spoon carefully rest it on top of the coffee and slowly pour the heavy cream into the spoon. This will help the cream float on top of the coffee, instead of sinking immediately into it.
• 8. Garnish with remaining cinnamon and enjoy.