Thai Iced Coffee Food

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.

THAI ICED COFFEE

Steps:

• Place coffee grounds in filter in brew basket of coffee maker; sprinkle with cardamom. Add water to coffee maker; brew. Cool.
• Pour coffee into 2-qt. glass or plastic pitcher. Add sweetened condensed milk and vanilla; stir. Refrigerate up to 3 days.
• FOR ONE SERVING: Pour 1 cup coffee mixture into tall glass. Add ice. Top with 3 Tbsp. whipped topping.
• Note: Sprinkle lightly with additional ground cardamom before serving.

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.

THAI ICED COFFEE - 12 HOUR BREW TECHNIQUE

Steps:

• Stir together ground coffee and cold water in a pitcher until well combined.
• Let stand at room temperature for 12 hours.
• Pour coffee mixture through a large, fine wire mesh strainer into a Dutch oven or other large container, discarding grounds.
• Clean strainer; place a coffee filter or double layer of cheesecloth in strainer. Pour coffee mixture through lined strainer into a pitcher.
• Add vanilla extract. Cover and store in refrigerator up to 1 week, if desired.
• Stir together coffee mixture and sweetened condensed milk.
• Serve over ice.

INDIAN CHAI ICED COFFEE

Steps:

• In a saucepan, add ginger, cloves, anise and cardamom to the cups of water.
• Break the cinnamon stick and add it to the mixture.
• Heat over medium heat until the water boils, then reduce the heat to a simmer and cook for about 15 minutes.
• Add the coffee, stir, and let steep, off the heat, for about 5 minutes.
• Using a fine meshed filter or cheesecloth, pour the coffee through and into a bowl.
• Pour the strained coffee into a clean saucepan and add the honey, sugar and milk and heat almost to boiling then remove the pan from the heat, pour into a heat-proof pitcher, cool then refrigerate until it is chilled, about 2 hours.
• To serve, add ice to squat glasses, pour on the chai coffee, and enjoy. Recipes easily doubles.