📝 About This Recipe
Transport yourself to the vibrant streets of Bangkok with this authentic Oliang, a bold and smoky Thai iced coffee. Unlike standard brews, this version utilizes a traditional blend of coffee beans roasted with corn, soy, and sesame for a unique, earthy depth. Topped with a silky layer of evaporated milk, it is the perfect balance of intense caffeine, aromatic spice, and creamy sweetness.
🥗 Ingredients
The Coffee Base (Oliang)
- 1/2 cup Thai Coffee Powder (Oliang Blend) (Look for brands like Pantainorasingh or Wangderm containing corn and cardamom)
- 2 cups Filtered Water (Freshly boiled)
- 2-3 pieces Whole Green Cardamom Pods (Lightly crushed to enhance the aromatic profile)
- 2-3 tablespoons Granulated Sugar (Adjust based on desired sweetness)
- 1 pinch Salt (To balance the bitterness of the dark roast)
The Sweet Cream Layer
- 4 tablespoons Sweetened Condensed Milk (Divided between two glasses)
- 4 tablespoons Evaporated Milk (For the signature floating cream effect)
- 1 tablespoon Heavy Cream (Optional, for a richer mouthfeel)
For Serving
- 4 cups Crushed Ice (Small pebbles or crushed ice are traditional)
- 2 pieces Cinnamon Stick (For garnish)
- 2 pieces Star Anise (For garnish)
👨🍳 Instructions
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1
Place the Thai coffee powder and the crushed cardamom pods into a traditional Thai coffee 'sock' filter or a fine-mesh sieve lined with cheesecloth.
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2
Bring 2 cups of filtered water to a rolling boil in a small saucepan or kettle.
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3
Position the coffee filter over a heat-proof pitcher and slowly pour the boiling water over the grounds, ensuring all powder is saturated.
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4
Let the coffee steep for 5-8 minutes. For a stronger, more traditional 'Oliang' flavor, stir the grounds occasionally within the filter.
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5
Lift the filter and squeeze gently to extract every drop of the concentrated coffee essence, then discard the grounds.
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6
While the coffee is still piping hot, add the granulated sugar and a pinch of salt. Stir vigorously until the sugar is completely dissolved.
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7
Allow the coffee concentrate to cool to room temperature. For the best results, refrigerate for 20 minutes to prevent the ice from melting too quickly later.
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8
Prepare your serving glasses by adding 2 tablespoons of sweetened condensed milk to the bottom of each tall glass.
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9
Fill the glasses to the brim with crushed ice. The more ice, the better—Thai coffee is meant to be ice-cold.
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10
Slowly pour the cooled coffee concentrate over the ice, leaving about an inch of space at the top of the glass.
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11
In a small bowl, whisk the evaporated milk and heavy cream together until combined.
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12
Gently pour the evaporated milk mixture over the back of a spoon onto the top of the coffee to create a beautiful marbled, floating effect.
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13
Garnish with a cinnamon stick and a star anise for a professional, aromatic finish.
💡 Chef's Tips
Use a 'Thai Coffee Sock' (cotton cloth strainer) for the most authentic texture and flavor extraction. If you cannot find the Oliang blend, use a very dark French roast and add 1/4 teaspoon of almond extract to mimic the nutty flavor. Always add the sugar while the coffee is hot; it will not dissolve properly once the coffee is chilled. For a dairy-free version, substitute condensed milk with sweetened condensed coconut milk and use coconut cream for the topper. Don't skip the salt! A tiny pinch cuts the bitterness of the dark grains and makes the chocolatey notes pop.
🍽️ Serving Suggestions
Pair with spicy Thai Drunken Noodles (Pad Kee Mao) to cool the palate. Serve alongside Crispy Fried Bananas for a classic Southeast Asian dessert experience. Excellent with a side of savory Pad Thai or a refreshing Green Papaya Salad. Enjoy as a mid-afternoon pick-me-up on a hot summer day. Serve in a tall mason jar with a bamboo straw for a rustic, street-food aesthetic.