Thai-inspired Iced Coffee That Slaps: Creamy, Bold, and Dangerously Sippable

Make a refreshing Thai-inspired Iced Coffee at home by brewing strong coffee or espresso. Mix in sweetened condensed milk and a touch of evaporated milk for creamy richness. Pour over ice and stir well. This vibrant, sweet, and aromatic drink brings the authentic flavors of Thailand to your kitchen.

Why You’ll Love This Recipe

• Big flavor, tiny effort: You’re getting café-level taste with minimal work. Stir, brew, ice.Done.
• Sweet, strong, and balanced: Bold coffee meets velvety sweetness without tasting like dessert in a cup.
• Customizable heat: Cardamom, star anise, and a whisper of cinnamon create fragrance without going full chai.
• Budget-friendly luxury: Costs pennies per glass and still feels indulgent.
• Make-ahead friendly: Brew concentrate once, enjoy killer iced coffee all week.

Ingredients Breakdown

• Coarsely ground dark roast coffee (1/2 cup): Think robust and chocolatey. A French roast or espresso blend works great.
• Water (2 cups hot + 1 cup cold): Hot for steeping the spice-forward brew, cold for chilling and diluting.
• Sweetened condensed milk (3–4 tablespoons per serving): The signature creaminess and sweetness. Adjust to taste.
• Evaporated milk or half-and-half (2–3 tablespoons): Adds body and lightens the sweetness for balance.
• Cardamom pods (2–3, lightly crushed): Floral, citrusy lift that screams “special.”
• Star anise (1 whole): Gentle licorice note—skip if you’re not into it, but it’s worth trying.
• Cinnamon stick (1 small): Cozy warmth without stealing the show.
• Vanilla extract (1/2 teaspoon): Smooths edges and rounds the flavors.
• Pinch of salt: Yes, really.It sharpens the coffee and tames bitterness.
• Ice: Lots of it. Big cubes melt slower and keep things frosty.
• Optional twist: A few drops of almond extract or orange zest for a different vibe.

Cooking Instructions

1. Bloom the spice: In a small pot, combine the crushed cardamom, star anise, cinnamon stick, and 2 cups hot water. Simmer gently for 3–4 minutes until aromatic.Don’t boil it to oblivion.
2. Brew the coffee: Add the coffee grounds to the pot, stir, and let steep off heat for 4–5 minutes. You want bold, not bitter.
3. Strain like you mean it: Pour through a fine-mesh sieve lined with a coffee filter or cheesecloth into a heatproof jar. Add the pinch of salt and vanilla extract.Stir.
4. Fast chill: Add 1 cup cold water to the concentrate to cool it down and balance intensity. Refrigerate 30–60 minutes, or park the jar in an ice bath if you’re impatient (same).
5. Assemble the glass: Fill a tall glass with ice. Add 3–4 tablespoons sweetened condensed milk and 2–3 tablespoons evaporated milk or half-and-half.Stir to loosen.
6. Pour and adjust: Top with 3/4–1 cup of the chilled coffee concentrate. Stir, taste, and tweak sweetness or milkiness to your liking.
7. Optional flex: Garnish with a tiny pinch of cinnamon or a crack of cardamom. Snap the pic.You earned it.

Preservation Guide

• Coffee concentrate: Store in a sealed jar in the fridge for up to 5 days. Flavor actually improves on day two.
• Pre-mixed version: If you combine coffee and dairy, drink within 48 hours. Shake before serving.
• Freeze for later: Make coffee ice cubes with the concentrate.They chill your drink without watering it down—clutch move.
• Spices: Keep whole spices in airtight containers away from heat and light for max aroma.

Nutritional Perks

• Caffeine with benefits: Coffee supplies antioxidants like chlorogenic acids that support metabolic health and reduce oxidative stress.
• Controlled sweetness: Sweetened condensed milk delivers big mouthfeel, so you can use less overall sugar than many syrups.
• Dairy options: Swap with dairy-free alternatives to manage calories or lactose. Oat and coconut blends keep the silky vibe.
• Reasonable indulgence: A typical serving clocks roughly 180–260 calories depending on how heavy-handed you are with condensed milk. Choose your adventure.

Don’t Make These Errors

• Oversteeping the grounds: More time doesn’t mean more flavor; it means more bitterness.Stick to 4–5 minutes.
• Using fine espresso grind: You’ll over-extract and end up with sludge. Coarse grind only.
• Skipping the pinch of salt: It seems trivial, but it brightens the cup and softens harsh edges. Trust the process.
• Drowning the spices: Too much star anise or cinnamon will bulldoze the coffee.Keep the spice a background singer, not the headliner.
• Pouring hot over ice: You’ll get a watery letdown. Chill the concentrate first or use coffee ice cubes.

Recipe Variations

• Dairy-free deluxe: Replace condensed milk with coconut sweetened condensed milk and evaporated milk with barista oat milk. Tropical, creamy, A+.
• Low-sugar tweak: Use 1–2 tablespoons condensed milk and add a splash of unsweetened almond milk.If needed, add a dash of monk fruit or stevia.
• Vanilla coconut cloud: Add 1 tablespoon coconut cream plus extra vanilla. Think beach café energy.
• Orange-cardamom zing: Add 1–2 strips of orange zest during the spice simmer. Remove before straining.Fresh, bright, and very sippable.
• Dirty Thai-choc: Whisk in 1 teaspoon cocoa powder with the condensed milk before assembling. Mocha meets Bangkok.
• Affogato-on-ice (IMO elite): Scoop of vanilla or coconut ice cream in the glass, then pour over the concentrate. Dessert masquerading as coffee.

FAQ

Can I use instant coffee?

Yes, but choose a high-quality dark instant and reduce the water slightly for intensity.

You’ll lose a touch of depth from the spice-bloomed brew, but it still hits.

Is this the same as traditional Thai iced coffee (Oliang)?

Not exactly. Traditional versions often use a special blend and a coffee sock. This is a Thai-inspired take that captures the creamy-sweet-spiced profile with widely available ingredients.

Do I need condensed milk and evaporated milk?

Condensed milk brings sweetness and silkiness; evaporated milk or half-and-half thins and balances.

You can use only condensed milk, but the result will be sweeter and heavier.

Can I make it decaf?

Absolutely. Use a bold decaf roast and follow the same steps. Flavor stays big, jitters stay small.

What if I don’t like star anise?

Skip it and lean on cardamom and cinnamon.

You’ll still get aromatic complexity without the licorice note.

How do I scale this for a crowd?

Triple the recipe, steep in a large pot, and store the concentrate in pitchers. Set out ice, condensed milk, and a lighter milk so people can mix to taste—easy and interactive.

Can I sweeten without condensed milk?

Yes. Use simple syrup or maple syrup plus your milk of choice.

It won’t have the same velvet texture, but it’s still excellent.

Will cold brew work instead of hot steeping?

Yes. Cold brew 1/2 cup coarse grounds in 2 1/2 cups water for 12–16 hours with the spices. Strain, then add vanilla and salt.

It’s smoother, slightly less spiced.

My Take

Thai-inspired iced coffee is the kind of “small upgrade” that makes your day feel premium. The spice bloom adds character, the condensed milk adds swagger, and the ice makes it craveable year-round. It’s ritual meets reward.

If you want a coffee that tastes like you planned ahead—even when you didn’t—this is your new house signature. Keep a jar of concentrate in the fridge and let future-you say thanks.