This sweet homemade Cold Brew Thai Iced Coffee is the perfect drink for hot days! It pairs well with spicy foods.
Many years ago I had a Vietnamese coffee at a restaurant and fell in love with it.
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.This sweet homemade Cold Brew Thai Iced Coffee is the perfect drink for Summer! It pairs well with spicy foods. Click To Tweet
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 veganized 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. The result is a delightfully sweet cup of joe.
How to Make Cold Brew Thai Iced Coffee
Combine coffee grounds, water, and cardamom in a large wide mouth mason jar. Let coffee steep 12-24 hours. Pour coffee through a fine mesh bag or cheesecloth 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.
Other Vegan Drinks You Might Like
- Blueberry Lemonade Chia Fresca
- Raspberry Coconut Hibiscus Cooler
- Ginger Pineapple Coconut Cooler
- Chipotle Mint Lemonade
Tips For Making Cold Brew Thai Iced Coffee
- Grind coffee grounds coarsely for a slow extraction. You are looking for coffee grounds the size of breadcrumbs or course sugar.
- Place coffee grounds in a large mason jar, and cover with water. Stir gently.
- Let the coffee steep 12-24 hours at room temperature or in the fridge.
- After coffee is done brewing, pour grounds into a fine mesh bag or cheesecloth over a sieve.
- 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.
Cold Brew Thai Iced Coffee
This cold brew iced coffee has a Thai twist with cardamom and sweetened condensed coconut milk.
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.
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You May Need:
Cold Brew Thai Iced Coffee
- 1/2 cup ground coffee
- 3 cups water
- 4-8 tablespoons sweetened condensed coconut milk
- 3/4 teaspoon cardamom (optional)
- Whipped coconut cream (optional)
- Combine water, cardamom, and coffee grounds in a large jar. 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.