Thai iced coffee is an extremely popular drink and is known as Oliang where O means “black” and Liang means “cold”. It is essentially a blend of coffee and other ingredients like corn, soy and sesame seed and is traditionally brewed using a thung tom kafae which is a sock-like cloth bag attached to a metal ring.
While it is worth it to get your hands on some Oliang powder, here’s The Flying Squirrel way to escape to Thailand in a tall, chilled glass of Thai Iced Coffee.
Coffee – a medium-dark roasted Estate Java coffee is ideal. We recommend The Flying Squirrel’s Aromatique, Grind size: 6
2-4 tablespoons granulated cane sugar, white or “raw”
2 teaspoons of a mix of spices. Cardamom is a must. You could also add cinnamon, almond extract, or other dessert spices. Have fun experimenting.
30-60ml condensed milk or heavy cream
- Brew the coffee in your trusty Coffee Maker or French Press, and pour the brew into a carafe or pitcher.
- Mix in the sugar and spices, stirring gently.
- Refrigerate until chilled. At least 4 to 6 hours.
- To serve, pour into a tall glass over ice, and leave a finger of room at the top.
- Top with cream or condensed milk and garnish with fresh mint leaves.
Sit back, relax and enjoy!