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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Monday, June 13, 2011

Thai Iced Coffee

My days are numbered on this blog, where I can write posts that pertain to my wild college days, specifically the times that I’d skip class, bribed a professor with food, rode a motorcycle and partied as much as I could. I say that my days are numbered because two certain little boys are learning how to read, and my youngest, Nathan, is reading at a pace far greater than for his age.

Like any good mom, I’ve been telling the boys that school is fun, homework is important and a solid education is the key to eternal happiness. At some point, the boys are going to start reading Steamy Kitchen and I won’t be able to write about stuff like the late-night motorcycle runs on Sunset Boulevard to our favorite Thai restaurant hang-outs.

Flaming hot curry, barbecue chicken and Thai iced coffee were our must-orders. What makes this iced coffee so different from anything you’ve had before is the infusion of cardamom into the half and half.



Thai Iced Coffee Recipe

Servings: serves 4 Prep Time: 5 Cook Time: 15

When making Thai Iced Coffee, I brew very strong coffee by doubling the amount of coffee grounds than I normally use. This makes sure that the iced coffee is perfectly balanced and not diluted. If you can't find whole cardamom pods, substitute with 1/4 teaspoon of ground cardamom. Big thanks to Adam and Joanne for helping me with this recipe!


4 cups double-strength brewed coffee
2 cups half-and-half or cream
3 tablespoons granulated sugar (add more to taste)
3 cardamom pods (or 1/4 teaspoon ground cardamom)
1/4 teaspoon almond extract


1. The first step is to smash the cardamom pods to release its flavor and aroma. You can do this with your mortar & pestle - just gently tap the pods until the outer shell is cracked. If you don't have a mortar & pestle, place the pods on a cutting board and with a heavy chef's knife, use the bottom of the handle to smash the pod.

2. In a saucepan over medium heat, bring half-and-half or cream, sugar and cardamom pods to a simmer, turn off the heat and allow to steep for 15 minutes.
Remove the cardamom pods then add the almond extract.

3. Fill 4 tall glasses to the brim with ice. Divide the flavored half-and-half or cream between each of the 4 glasses. Then slowly pour the coffee into each glass.

54 Responses to “Thai Iced Coffee”

  1. Pingback: Coffee talk: 6 amazing iced coffee drinks | Cool Mom Picks

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