Thai Iced Coffee

This fabulously strong brew’s bitterness is calmed with sweetened condensed milk and will keep you going on those hot summer days when you need a lift. Make sure to avoid cans of sweetened condensed filled milk where manufacturers have added oil and other useless ingredients. Roasted sesame seeds, soy beans, and corn enrich Thai coffee mixtures and hence this bold concoction is labeled as Oliang Powder/Mixture. Thai coffee is readily available online or at local Asian markets.

Serves 4–6
 Preparation time: 5 mins
 Cooking time: 10 mins

1 ¼ cups (155 g) Thai coffee mixture “Oliang Powder”

4 cups (1 liter) water

1 can (14 oz/414 ml) sweetened condensed milk

6–8 cups (750 g–1 kg) crushed ice

4–6 straws

1 Measure the coffee into the filter of the electric coffee maker. Fill the machine with water and run according to manufacture’s instructions. You may also use a French press to make this coffee base.

2 Stir the condensed milk into the brewed coffee. Chill in the refrigerator.

3 Fill the glasses with crushed ice, then top with the chilled coffee, it’s best if served with straws.

Stove top method: Stir the coffee grounds into the boiling water. Brew for 5 minutes. Strain through a coffee filter, very fine wire mesh strainer or cheesecloth.

Hot Thai coffee method: Fill each cup with 3 to 4 tablespoons of condensed milk; top with 1 cup (250 ml) of hot coffee.

 
 

Thai Iced Tea

Thai tea in restaurants is often too sweet, so here you have the opportunity to make your own at home. One day I had lunch with my friend, Khun Charinee, formerly from the Tourism Authority of Thailand and she revealed a non-dairy version of Thai tea with wedges of limes, it was utterly refreshing. I have even experimented with using coconut milk, non-traditional but still delicious. The bright orange color was originally created with the addition of ground tamarind seeds, sadly replaced with artificial colors.

Serves 4–6
 Preparation time: 5 mins
 Cooking time: 10 mins

4 cups (1.75 liter) water

½ cup (300 g) sugar

1 cup (175 g) Thai tea mixture

1 cups (500 ml) evaporated milk or water

6–8 cups (750 g–1 kg) crushed ice

1 lime, cut into wedges

4–6 straws

1 Combine the water and sugar in a saucepan, and bring to a boil over high heat. Remove from the heat and whisk in the tea mixture. Steep for 5 minutes, then strain through a coffee filter or fine wire mesh strainer. Chill the tea mixture in the refrigerator.

2 Fill the glasses with the crushed ice, then top up with the chilled tea.

3 Choose which style of tea you want:

Option 1 —Drizzle with ½ cup (125 ml) evaporated milk into the tea. Serve with straw.

Option 2 —Squeeze a lime wedge in each glass, then fill with ½ cup (125 ml) water. Give a stir and serve with straw.

Lemongrass Iced Tea

Citrus aromas fill the kitchen as you quickly craft this refreshing iced tea from slender aromatic stalks of lemongrass. You can even use leftover tops that you have stashed away in the freezer. Sometimes (well, often) I am in the mood for a cocktail and then I add a splash or vodka, squeeze in a couple of lime wedges and a splash of soda water for a lively lemon-grass tea cocktail. Add some mint leaves and it beats any mojito you’ve ever had.

Serves 4–6
 Preparation time: 5 mins
 Cooking time: 20 mins

8 whole stalks of lemongrass (or 16 lemongrass tops)

8 cups (1.75 liter) water

½ cup (100 g) sugar

1 tablespoon black tea or 2 black tea bags

1 Simmer the lemongrass and water over low heat for 20 minutes.

2 Remove from the heat, stir in the sugar and tea and steep for 20 minutes.

3 Strain, cool, and chill in the refrigerator. Serve over crushed ice.