Iced Thai Coffee Recipe
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Iced Thai coffee is one of the drinks you’ll see everywhere in Thailand, from Amazon Café and local coffee shops to small roadside carts. Because of the heat, iced drinks are part of everyday life here, especially during the afternoon.
My husband and I used to spend way too much money on drinks like Thai tea, coffee, and bubble tea after grocery runs or long drives around town. These days, we make most of them at home instead because it’s cheaper, easy to customize, and tastes as good as the café versions.
What is Thai iced coffee?
Thai iced coffee is a strong, sweet coffee drink made with dark coffee, sweetened condensed milk, evaporated milk, and lots of ice. The flavor is bold, creamy, and usually quite sweet with a smooth coffee finish.
One of the biggest differences compared to Western iced coffee is the strength of the coffee itself. Thai coffee is usually brewed stronger so the flavor still comes through after adding lots of ice and milk.
Traditional Thai coffee is often brewed using a cloth “sock” filter, which gives the coffee its strong, smooth taste. For this homemade version, freshly brewed coffee, espresso, moka pot coffee, or even instant coffee all work well.
Local coffee in Thailand
Besides the classic street vendors, Thailand also has a growing local coffee scene, especially in Northern Thailand around Chiang Mai and Chiang Rai.
Many cafés now use locally grown arabica beans that are smoother and less bitter than traditional robusta coffee.
Don’t worry too much about using the “perfect” coffee here.For this recipe, I used a dark roasted Thai arabica and robusta blend from Chiang Rai.
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
Everything here is easy to find at regular supermarkets or Asian grocery stores. Head to the recipe card below for the exact measurements.
- Strong coffee: Brew it slightly stronger than usual. Don’t stress too much about finding the “perfect” coffee for this recipe.
- Sweetened condensed milk: Adds sweetness and creaminess.
- Evaporated milk: Gives the drink its smooth finish.
- Ice: This should be served very cold.
If you like sweeter coffee, add a little extra condensed milk. For a less sweet version, reduce it slightly and add more evaporated milk instead.
How to make Thai coffee
- Brew strong coffee: Prepare the coffee slightly stronger than usual. Let it cool slightly.
- Mix with condensed milk: Stir the sweetened condensed milk into the coffee until smooth and fully dissolved.
- Add ice: Fill a tall glass all the way to the top with crushed ice or regular ice cubes. Pour the coffee mixture over the ice.
- Finish with milk: Top with evaporated milk before serving. Stir lightly or leave the layers visible.
If your first glass tastes too sweet or too strong, don’t worry. This drink is very forgiving and easy to adjust once you find the balance you like.
Iced Thai Coffee Recipe
Equipment
- Coffee maker, moka pot, espresso machine, or kettle
- Tall serving glass
- Straw (optional)
Ingredients
- strong coffee, I usually use a double espresso shot
- 2 tbsp sweetened condensed milk, adjust to taste
- 3 tbsp evaporated milk, adjust to taste
- crushed ice, enough to fill the glass
Instructions
- Brew the coffee slightly stronger than usual and let it cool for a few minutes.
- Stir the sweetened condensed milk into the warm coffee until fully dissolved.
- Fill a tall glass with crushed ice or regular ice cubes.
- Pour the coffee mixture over the ice.
- Top with evaporated milk before serving. Stir lightly or leave the creamy layers visible.
Notes
- Use the nutrition card in this recipe as a guideline.
- Thai coffee is easy to customize, so feel free to adjust the coffee and both milks to your taste.