There’s something irresistible about the rich, robust taste of Thai coffee—especially when it’s dressed up with velvety coconut cream and a hint of caramel-like brown sugar. This drink isn’t just a caffeine fix; it’s an experience, an aesthetic, and for many, a deeply nostalgic moment in a cup. Whether you’ve spotted it in a cozy Thai cafe, captured it in that perfect shot of Thai tea photography, or sipped it alongside street food on a humid Bangkok evening, Thai iced coffee holds a special place in the world of iced coffee drinks. This particular version leans into indulgence with luscious coconut cream and brown sugar to elevate every sip. Think of it as the tropical cousin to your favorite Vietnamese iced coffee recipe—bold, sweet, and unforgettable.
Let’s dive into how to make Thai iced coffee at home, and why you might never look at your usual iced coffee the same way again.
Thai Coffee with Coconut Cream and Brown Sugar
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Beverage
Cuisine Thai
French press or drip coffee maker A French press brings out more oils and depth, while a drip method works great for clarity.
Milk frother or handheld whisk To whip the coconut cream to a luscious, pourable foam. Alternatively, shake in a mason jar with a tight lid.
Coffee mugs or tall glasses Use transparent glasses if you want to show off those creamy swirls for the ultimate iced coffee aesthetic.
Spoon and mixing bowl For combining the coconut cream topping ingredients.
Coffee Base
- Dark roast coffee coarsely ground – ½ cup (You can also use robusta beans or espresso-strength beans for an authentic kick)
- Water – 2 cups for brewing
- Brown sugar – 2 tbsp adjust to taste
- Ground cardamom or star anise optional – ¼ tsp (for a traditional spiced twist)
Coconut Cream Topping
- Coconut cream – ½ cup chilled, full-fat for the best texture
- Condensed milk – 2 tbsp for sweetness and depth
- Pinch of sea salt helps balance the flavors
To Serve
- Crushed ice or ice cubes
- Extra brown sugar or condensed milk optional, to drizzle
Step 1: Brew the Coffee
Start by brewing your coffee. Use a French press for boldness or a drip method for a cleaner profile. Add the ground coffee to your brewing tool and pour in 2 cups of hot water (just off boil). Let steep for 4 minutes if using a French press. Then strain.
For a more traditional Thai coffee recipe experience, consider adding a pinch of ground cardamom or star anise while brewing—it lends a signature aromatic edge that sets Thai coffee apart from other drinks like a Vietnamese iced coffee.
Step 2: Sweeten the Brew
While the coffee is still hot, stir in the brown sugar. This not only sweetens the drink but adds that unmistakable, molasses-like warmth. Let the mixture cool for a few minutes, or pop it in the fridge for faster chilling.
Step 3: Prepare the Coconut Cream Topping
In a bowl, whisk together the coconut cream, condensed milk, and a pinch of salt. You want a thick yet pourable consistency—like lightly whipped cream. If you’re going for the Thai tea aesthetic or love that dramatic pour in Thai tea photography, this topping is your money shot.
Step 4: Assemble the Drink
Fill your glasses or coffee mugs with ice. Pour the cooled, sweetened coffee over the ice until the glass is about three-quarters full. Then, slowly drizzle the coconut cream mixture over the top. Watch the creamy ribbons swirl through the dark coffee—absolutely Instagram-worthy and on par with any Thai drinks you’ve had at a Thai cafe.
Step 5: Final Touch
Optionally, drizzle a bit more condensed milk or sprinkle a pinch of brown sugar on top. Give it a gentle stir if you prefer the flavors blended or leave it layered for visual impact.
Pairings
This drink pairs beautifully with a variety of snacks and light meals:
- Coconut sticky rice with mango – The creamy textures complement each other, while the fruit balances the coffee’s boldness.
- Savory Thai snacks like shrimp chips or crispy spring rolls – The sweet and rich profile of the coffee contrasts beautifully with salty, fried bites.
- Pandan cake or banana fritters – If you love soft, sweet textures alongside your coffee, this is the combo to try.
- Lemongrass grilled chicken skewers – For a savory-sweet balance, this light protein dish rounds out the flavors well.
FAQs
1. What kind of coffee is best for Thai iced coffee?
Dark roast coffee is key. Robusta beans or espresso-strength Arabica beans give you that bold flavor essential to Thai iced coffee. You want a strong base that can hold up against the sweetness of condensed milk or coconut cream.
2. Can I use canned coconut milk instead of coconut cream?
You can, but the texture will be thinner. For a truly creamy topping, use full-fat coconut cream or refrigerate canned coconut milk and scoop out the solidified top layer.
3. What’s the difference between Thai iced coffee and Vietnamese iced coffee?
While both are strong and sweet, Thai iced coffee often includes spices like cardamom or star anise and uses cream or evaporated milk. Vietnamese iced coffee (cà phê sữa đá) is traditionally brewed with a phin filter and uses only sweetened condensed milk.
4. Is condensed milk coffee traditional in Thai recipes?
Absolutely. Condensed milk is widely used in Thai coffee and tea drinks. It adds sweetness and a creamy texture that's essential to the homemade Thai iced coffee experience.
5. Can I make a dairy-free version?
Yes! Replace the condensed milk with sweetened condensed coconut milk and use only coconut cream. The flavor will be just as rich and satisfying, perfect for those avoiding dairy.
