by Heather M Davis

Created on: May 09, 2011   Last Updated: May 10, 2011

 For a sweet cold drink, with a taste of middle eastern flair, many people think of Thai coffee.  Creamy and served over ice, this drink is great for a hot summer day, but what many people don't realize is that there are actually two commonly held recipes for Thai coffee. 

The first is the one that most people will be familiar with from Thai restaurants, the other is more commonly brewed by street vendors in Thailand, called Oleang.   The flavor of the drink most Americans are familiar with comes from coffee, spices, and cream or sweetened, condensed, milk.  The distinctive flavor of Oleang comes from the coffee brew.  Unlike coffees from other regions, Oleang is not just coffee beans, it also has soy, sesame, and corn ground into the mixture. 

When considering how to make Thai coffee, the drinker must first decide which coffee to make. The process of making Oleang is relatively simple, only requiring the coffee, a 'coffee sock' or muslin filter, and boiling water.  Put about two tablespoons of Oleang in the coffee sock.   Hold the sock over a sauce pan or heat-resistant cup, and pour ten ounces of boiling water over it.  Once the water is drained, quickly transfer the sock over to the top of another heat-resistant cup, and pour the once brewed coffee back through the filter.  Repeat the process once more, for a total of three times.  Then add two to three tablespoons of sugar, stir, and serve over ice for a strong, delicious, beverage.

To make the more commonly known Thai coffee, start with a base of a strong, medium or dark roast coffee.  For a next day drink, put about a pot of coffee in a heat resistant carafe.  Add in two tablespoons of cardamom, cinnamon, coriander, and other dessert spices.  Two tablespoons is the total amount of spice, not the amount of each.  Add two to four tablespoons of sugar, depending on the drinker's taste for a sweeter beverage.  Let the mixture sit in the refrigerator overnight.  To serve, pour over ice and add heavy cream.  For a prettier drink, use a sprig of mint as a garnish.  For a faster cup of Thai coffee, brew the coffee with the spices in with the coffee grounds, then pour over ice and add sweetened condensed milk.  When using the condensed milk, sugar may or may not need to be added, since it is already sweet. 

Regardless of which coffee style is preferred, Oleang or the more common Thai iced coffee, how to make it is easy.  The hard part is deciding which one to drink! For a quick, cool, pick me up, the combination of caffeine, sugar, and simply something cold, can bring a burst of energy to a lazy summer afternoon.  Pair it with spicy Thai food to keep the flavor of the food from overwhelming the palate. Or just sit on the patio having a drink after work. 

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