Thai Iced Coffee has quickly become one of our favorite coffee drinks. We have made an alcoholic as well as a non-alcoholic version of this delicious iced coffee recipe, which infuses spices right into the brewing and uses sweetened condensed milk for both sweetener and creamer. The best way to wake up is this dreamy, creamy, Thai Iced Coffee Recipe!
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Why We Love This Thai Iced Coffee Recipe
Even though it’s currently Winter, we’re always in the mood for iced coffee. There’s just something so refreshing about that cold caffeine. We love to drink it year-round, when it’s both hot and cold outside.
- Easy. It takes minutes to make up this spiced coffee recipe, much quicker than collecting from your local coffee shop!
- Comforting. Made with cardamom, this coffee is full of wonderfully warming aromas and flavors. This is a great one to cozy up with!
- Versatile. This recipe is so easy to make exactly to your tastes, make it creamier, boozier, or non-alcoholic.
Boozy Thai Iced Coffee
The great thing about this Thai iced coffee recipe is how good it is any time of day. It makes a great pick-me-up in the morning, or an excellent after-dinner treat. We like to swap out the almond extract for 3 ounces of Amaretto liqueur for a boozy nightcap.
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Serving Suggestions
We love this Thai iced coffee with blueberry sheet pan pancakes, breakfast pizza, chocolate chip banana bars, maple syrup granola, sausage and potato casserole, or chocolate donuts for breakfast.
It also pairs beautifully with a scoop of pumpkin ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. We love it alongside Irish bread pudding, ginger cookies, or sticky toffee pudding for dessert.
More Drink Recipes To Try
- Bulletproof Coffee
- Hot Toddy
- Pumpkin Spice White Russian
- Apple Cider Mimosas
- S’mores Martini
- Caramel Frappuccino
- Alcoholic Root Beer Float
Notes from the Test Kitchen
- We love the way the coffee, cardamom, and almond flavors come together in this Thai Iced Coffee. It’s the simple pleasures! Make it non-alcoholic for your first cup of the day, and enjoy the cocktail version after the day is done. Win-win!
- If you want even more sweetness than just the sweetened condensed milk is giving you, you can also add sugar to taste. No shame in your game! This is your morning, you make your Thai Iced Coffee however you please!
Thai Iced Coffee
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Ingredients
- 8 tablespoons strong black coffee grounds
- 2 teaspoons ground cardamom
- 1 teaspoon almond extract for NON-alcoholic version
- 3 ounces Amaretto for COCKTAIL version
- ¼ cup sweetened condensed milk plus more if desired
- Crushed ice for serving
Instructions
- Add the cardamom to the ground coffee. Brew the coffee according to makers instructions.8 tablespoons strong black coffee grounds, 2 teaspoons ground cardamom
- Pour the coffee into a pitcher or large glass. Add the almond extract (or Amaretto for a boozy version), and stir to combine.1 teaspoon almond extract, 3 ounces Amaretto
- Fill four 12-ounce glasses with crushed ice. Pour the coffee into each glass and top each with 1 tablespoon of sweetened condensed milk. Taste and add more sweetened condensed milk if desired.¼ cup sweetened condensed milk, Crushed ice
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- For more sweetness, add sugar to taste.
Nutrition Information
They’re similar, but different. Vietnamese Coffee is typically brewed very strong with a drip apparatus and then sweetened with sweetened condensed milk. The main difference for Thai Iced Coffee is that spices are added directly to the coffee grounds/beans before brewing. In this case we use cardamom!
If you like, you can brew the cardamom coffee and then keep it covered and refrigerated. When ready to serve, pour it over the ice and top with the condensed milk. Don’t pour it over the ice too far ahead of time, as the ice will, melt and dilute the coffee.
I prefer to use brewed coffee. In a pinch, you can make up some instant coffee and then stir ground cardamom into it.
I am also one that loves tons of cream in my iced coffee but loves black hot coffee. This was perfection, thank you!!!!
Yay!! Thanks for sharing, Jenn!
Interesting. I grew up in the 60’s and remember that lots of people used condensed milk in their drip coffee. It was an American thing and a tasty one at that! Now it’s called Vietnamese coffee lol. Photos are just beautiful. A trip down memory lane.
Thanks, Cassandra!
It’s been a Vietnamese thing. We in America gets these ideas or gain popularity from some American or asian americans who brings this here and ripples out throughout the country thinking it came from America. It’s not the case.
Fully agree with Reji. We need to keep our American ethnocentricity in check and recognize the many great dishes and drinks that come from other cultures.
Love getting the recipe but you say about doing a virgin and non virgin version but no where in the recipe do I see where it says what items to use for the non virgin version other then the change of extract flavor. I am not really much of a drinker so would like some help in that area as to what would go well with this so I can serve it right.
This looks fantastic and just what you need after a hard days work. I will be trying this tonight.
Can you tell me why this is called a Thai coffee?
Nothing Thai about his coffee.
This is the coffee of my dreams, but since I’m the only iced coffee drinker in my family, can I just cut the recipe in fourths, or can I make the full recipe and chill or freeze the extra for later?
Oh my gosh, picking my jaw up off the floor right now and stumbling into the kitchen to make this ASAP.
Hi! May I ask what is the software you use to edit the recipe! Thank you.
I love Thai tea and the fact that this is spiked is even better!! I need to make this soon!!