This Cold Brew Thai Iced Coffee is the perfect drink for Summer! It is sweet, rich, and smooth. It pairs well with spicy foods.
Many years ago I had a Vietnamese coffee at a restaurant and fell in love with the taste,
The waiter brought a Vietnamese coffee maker sitting on top of a mug filled with sweetened condensed milk to the table. The coffee was made in front of me while I watched with anticipation.
The sweetness of it reminded me of Baileys, which I was a fan of at the time. I've read that they now make Bailey's with almond milk, but I don't know if it's gluten free.
Thai coffee is slightly similar, but with additional ingredients of grains and seeds. In America, many Thai restaurants make a simplified version, which is what inspired me to to make a vegan Cold Brew Thai Iced Coffee.
I made this Thai iced coffee with cold brew coffee because my digestive system does better with it than normally brewed coffee. It's less acidic.
Instead of sweetened condensed milk, I used sweetened condensed coconut milk to make it dairy-free. The result is a delightfully sweet cup of joe.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Sweetened condensed coconut milk: Replaces sweetened condensed milk to make it vegan. Adds creaminess and a sweet rich flavor.
- Cardamom powder: Adds a slightly sweet warm note.
- Coffee beans: By grinding the beans yourself you can control the size of the grind to make cold brew coffee. Use whatever your favorite roast is.
- Whipped coconut cream (optional): I used homemade whipped coconut cream, but you could also use store-bought vegan whipped cream or leave it off.
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Grind coffee beans in a coffee grinder until coarsely ground.
Combine ground coffee beans, water, and cardamom in a large wide mouth mason jar or (cold brew coffee maker). Let coffee steep 12-24 hours.
Pour coffee through a fine mesh bag, cheesecloth, or coffee filter into another jar. Discard coffee grounds.
Heat sweetened condensed coconut milk so that it dissolves in coffee.
Pour coffee into a glass with ice with sweetened condensed coconut milk. Stir to combine.
The cold brew coffee will last 7-10 days in the fridge. The sweetened condensed coconut milk will last about a week in an airtight container in the fridge.
Can't use the sweetened condensed coconut milk up fast enough? I've got you covered.
You could make a batch of Creamy Almond Butter Cups, half a batch of The Ultimate 2 Ingredient Vegan Peanut Butter Fudge or some Vegan Pumpkin Spice Ice Cream - no ice cream machine required.
- Grind coffee beans until they are coarsely in a coffee grinder for a slow extraction. You are looking for coffee grounds the size of breadcrumbs or course sugar.
- This recipe makes a ready to drink coffee. If you want to make a concentrate, you can start with a 1:2 coffee to water ratio, and experiment from there.
- I like my Thai coffee on the sweet side; you may want to start with less sweetened condensed coconut milk to see how you like it.
This sweet coffee is a great base for a cocktail. Add some vodka and Kahlua for a Thai White Russian or some tequila and coffee flavored tequila for a Mexican twist.
Thai Iced Coffee goes well with spicy foods. Have it with some Green Curry with Tofu and Vegetables.
🧂 You May Need
Cold Brew Thai Iced Coffee
- Cold Brew Coffee Maker or a jar and a fine mesh bag or cheesecloth
- ½ cup ground coffee (coarsely ground*)
- 3 cups water
- 4-8 tablespoons sweetened condensed coconut milk
- ¾ teaspoon cardamom (optional)
- Whipped coconut cream (optional)
- Combine water, cardamom, and coffee grounds in a large jar or cold brew coffee maker. Let steep in refrigerator or on countertop for 12-24 hours.
- Pour coffee through fine mesh bag or cheesecloth into another jar. Discard coffee grounds.
- Heat sweetened condensed coconut milk in microwave for 10 seconds so that it will combine with iced coffee.
- Pour coffee into glass with ice and sweetened condensed coconut milk.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
**Important! If you are gluten free you may want to avoid coffee altogether. I personally have never had a problem drinking it, and I have a gluten intolerance. It is probably because I drink whole bean organic coffee, and grind it myself. I learned that it can be problematic for people who don't tolerate gluten. So I did some research and one article mentioned to try organic whole bean coffee because it isn't highly processed causing cross-reactivity issues. So please do the research yourself, and test it out. I try to only post recipes that are 100% gluten free since I have a gluten intolerance. I am really careful about avoiding gluten in my daily life.