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
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
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!
Ingredients: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.