Spicy Iced Thai Coffee

"A great way to use leftover coffee is to turn them into ice cubes, or you could try this great drink. I've recently discovered that I really enjoy spicy coffee and I hope that you will also."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by cookiedog photo by cookiedog
Ready In:
10mins
Ingredients:
8
Yields:
1 serving
Serves:
1
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ingredients

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directions

  • 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.

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Reviews

  1. Sharon123
    What a nice treat on a 95* day! I will make again! Thanks, made for the Gimme 5 tag game.
     
  2. Rita1652
    Yummy! There is a lot of spice which I enjoyed. I added some extra coffee. Used fat free sweetened condensed milk. With wipped cream on top!
     
  3. Engrossed
    I made this for my Thai coffee loving husband. I followed the recipe exactly but served it to him hot which he prefers. He said that it was very good but tasted more like Mexican coffee or a Holiday coffee instead of Thai coffee. I think if the cinnamon was left out it would taste more Thai. Made for 1-2-3 hit wonders.
     
  4. cookiedog
    I made this to help me stay awake tonight so that I can finish my homework! I love that it is so different than most Iced coffees. I also enjoyed the floater of cream on the top. I first made it with 5 cardamon pods and then made it again with 3 but I still found either the cardamom or the coriander to be a bit overpowering- not sure which. I will definitely make this again with a slight reduction to see how it works out. Thanks BK!
     
  5. Annacia
    Simply delish, I had to use fat free evap milk and Splenda in place of the Eagle sweet milk and cream (I have to pay for my recent indulgence's)I didn't have much luck floating the evap milk on top, likely because it's not cream. Never the less it tastes wonderful and is a lovely treat that I won't hesitate to make again and again. Thank you Kato for this delightful cardamom/cinnamon coffee.
     
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RECIPE SUBMITTED BY

I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend. Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed. A big thank you to everyone that has made my recipes... hope you enjoyed them.
 
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