We went to Jade Teahouse again a bit back and can I just say, again, how much I love this restaurant? I love it. Anyhoo, the Thai iced coffee was so very good and I have been craving it ever since. I made some at home and while it wasn't nearly as good, I haven't given up hope. I am still tinkering with the recipe. I am thrilled to be keeping it in a mason jar, so it's making friends with all my concentrated tea blends.
For this batch I added heavy cream to the super strong spiced coffee, but I need to try it with condensed milk next time. The spiced coffee is already sweetened by the time I add it to the jar and put it in the fridge, so I can't just add condensed milk to it now without having some sort of glycemic freak-out. I found some recipes but realized in researching there are many many ways to make this coffee. I think I need to add more sugar (I bet agave would work too) because it still doesn't taste right yet. The recipe I made is based on the first recipe I list below with a lot less sugar. But now I think it needs more sugar, so I am still tinkering with it.
- How to make Thai Iced Coffee
- Thai iced coffee from Recipe Source
- Thai iced coffee from RecipeZaar (this looks very good to me)
- Thai iced coffee from Epicurious (I'd use normal sugar, not Splenda.)
**update: After drinking this for about 2 weeks now, we have decided that using whole milk is better than the heavy cream or condensed milk. At least for this daily at home version. I like the richness of the cream once in awhile, but not everyday.