How to make Thai iced coffee?
Back during my bad-girl bike days at UCLA, my buddies and I would ride our bikes along the famous and curvy Sunset Boulevard that bordered the north end of school. Our destination had been a Thai restaurant that we don’t recall title of. On a motorcycle at night, the ride exhilarating on Sunset Boulevard, zipping between elegant cars with famous people (whom drive too quickly) and gawking tourists (whom drive also sluggish).
Flaming hot curry, “barbecue” chicken and Thai iced coffee were our must-orders. The dinner ended up being inexpensive. The restaurant started until 2am together with coffee held me personally awake and aware performing all-nighters, which took place quite often.
What makes this iced coffee so unlike what you’ve had before is the infusion of cardamom to the half-and-half. Cardamom provides coffee a warm-spice taste. You can make use of either green or black cardamom (the black colored cardamom is cheaper), or perhaps in a pinch, ground cardamom.
Thai Iced Coffee Recipe
Servings: serves 4
preparation Time: 5
Cook Time: 15
When creating Thai Iced Coffee, we brew very good coffee by doubling the actual quantity of coffee grounds than we usually make use of. This makes certain that the iced coffee is perfectly balanced rather than diluted. If you cannot find whole cardamom pods, substitute with 1/4 teaspoon of floor cardamom. Huge by way of Adam and Joanne for helping me with this particular meal!
4 cups double-strength brewed coffee
2 glasses half-and-half or cream
3 tablespoons granulated sugar (add even more to taste)
3 cardamom pods (or 1/4 tsp ground cardamom)
1/4 tsp almond herb
1. The first step is to smash the cardamom pods to release its flavor and aroma. You can do this with your mortar & pestle - simply gently tap the pods through to the outer layer is cracked. If you don't have a mortar & pestle, position the pods on a cutting board with a heavy chef's blade, make use of the base for the handle to smash the pod.