Eggless Thai Iced Coffee
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Learn more →Ingredients
2 servings
- ½ cup ground dark roast coffee (or thai coffee grounds)
- 2 cups water
- ½ tsp ground cardamom
- 4 tbsp sweetened condensed milk, divided
- 2 cups ice cubes
- 4 tbsp evaporated milk, divided
Instructions
- 1
Combine the ground coffee, water, and ground cardamom in a small saucepan. Bring to a gentle simmer over medium heat, then reduce to low and steep for 5 minutes. Remove from heat and let stand for 2 minutes so the grounds settle.
- 2
Pour the brewed coffee through a fine-mesh strainer or coffee filter into a heatproof measuring cup or bowl, discarding the grounds. You should have about 1½ cups of strong brewed coffee. Let it cool for 3–5 minutes — it does not need to be cold, just no longer steaming.
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