For some reason I was craving Thai iced coffee today, but since we replaced our broken drip coffee maker with an espresso machine, I’ve adapted my specialty coffee drinks into espresso-based creations.
Today I made an iced Thai latte for the first time and was so pleased with how it turned out. A while back I bought whole cardamom pods and have been experimenting with different ways to use them. Today they added a fragrant, spicy note to my afternoon pick-me-up — quite literally.
Although I found several recipes for iced Thai coffee online, none were for a true latte, so I developed my own version. Both my husband and I loved it, and I hope you will too. Enjoy!
Iced Thai Latte Recipe
Ingredients:
– 2 shots of espresso (or 1/2 cup of very strong brewed coffee)
– Seeds from 2 cardamom pods, ground to a fine powder (or 1/4 teaspoon ground cardamom)
– 1 tablespoon sugar
– 2 tablespoons sweetened condensed milk
– 1 cup crushed ice
– 1 cup milk (dairy or your preferred plant-based alternative)
Directions:
1. In a tall glass, combine the sugar, sweetened condensed milk, milk, and ground cardamom. Stir until the sugar begins to dissolve and the cardamom is evenly distributed.
2. Pour in the hot espresso (or strong coffee) and stir well to blend all the flavors.
3. Add the crushed ice slowly, filling the glass while keeping the layers distinct if you like a pretty presentation.
4. Give the drink one final gentle stir and serve immediately. Adjust sweetness or cardamom to taste.
This iced Thai latte balances bold espresso, creamy sweetened condensed milk, and the warm, citrusy aroma of cardamom. It’s an easy recipe to tweak — try different milk types, add a touch more cardamom for extra spice, or reduce the sugar for a less sweet version. Perfect for a warm afternoon or when you want a refreshing, aromatic coffee treat.