Evaporated milk and sweetened condensed milk add luxurious richness to freshly brewed Thai iced coffee in this refreshing pick-me-up.
is made using a cloth filter that resembles a wind sock. Known as kafae thung or kafae boran, literally “bag coffee” or “old-fashioned coffee,” this brewing method, coupled with dark-roasted robusta beans, results in a drink with a distinctly burnt flavor and aroma, plenty of caffeine, and a very light body.
When it comes to iced coffee—pretty much the standard in Thailand’s heat—the intensity is often mellowed with a splash or more of evaporated milk. If you prefer your coffee sweet like many Thais do, sweetened condensed milk and sugar may also be added. In a small pot, bring 2 cups of water to a boil. Moisten a cloth coffee filter, then add the coffee grinds to it.
Pour 1½ cups of the boiling water into a heatproof glass measuring cup. Submerge the filter in the water, alternating between steeping and agitating the grinds, for 1 minute. Raise the filter from the hot liquid and position it over a second glass measuring cup. Pour the brewed coffee through the filter, lowering the bag into the measuring cup to steep briefly once more.
Raise the filter, position it over one of the glasses, and pour half of the coffee through the grinds once more. Add sugar or sweetened condensed milk to taste if desired, stirring to combine. Top with evaporated milk to taste. Repeat with the second glass and serve immediately.
In a small pot, bring 2 cups of water to a boil. Moisten a cloth coffee filter, then add the coffee grinds to it. Pour 1½ cups of the boiling water into a heatproof glass measuring cup. Submerge the filter in the water, alternating between steeping and agitating the grinds, for 1 minute.
Raise the filter from the hot liquid and position it over a second glass measuring cup. Pour the brewed coffee through the filter, lowering the bag into the measuring cup to steep briefly once more. Raise the filter, position it over one of the glasses, and pour half of the coffee through the grinds once more. Add sugar or sweetened condensed milk to taste if desired, stirring to combine.
Top with evaporated milk to taste. Repeat with the second glass and serve immediately.
When it comes to iced coffee—pretty much the standard in Thailand’s heat—the intensity is often mellowed with a splash or more of evaporated milk. If you prefer your coffee sweet like many Thais do, sweetened condensed milk and sugar may also be added. In a small pot, bring 2 cups of water to a boil. Moisten a cloth coffee filter, then add the coffee grinds to it.
Pour 1½ cups of the boiling water into a heatproof glass measuring cup. Submerge the filter in the water, alternating between steeping and agitating the grinds, for 1 minute. Raise the filter from the hot liquid and position it over a second glass measuring cup. Pour the brewed coffee through the filter, lowering the bag into the measuring cup to steep briefly once more.
Raise the filter, position it over one of the glasses, and pour half of the coffee through the grinds once more. Add sugar or sweetened condensed milk to taste if desired, stirring to combine. Top with evaporated milk to taste. Repeat with the second glass and serve immediately.
In a small pot, bring 2 cups of water to a boil. Moisten a cloth coffee filter, then add the coffee grinds to it. Pour 1½ cups of the boiling water into a heatproof glass measuring cup. Submerge the filter in the water, alternating between steeping and agitating the grinds, for 1 minute.
Raise the filter from the hot liquid and position it over a second glass measuring cup. Pour the brewed coffee through the filter, lowering the bag into the measuring cup to steep briefly once more. Raise the filter, position it over one of the glasses, and pour half of the coffee through the grinds once more. Add sugar or sweetened condensed milk to taste if desired, stirring to combine.
Top with evaporated milk to taste. Repeat with the second glass and serve immediately.
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