Thai iced coffee is a very sweet, creamy refreshment brewed by street vendors in a cloth bag and served in a plastic bag with plenty of crushed ice and a straw. These Thai Iced Coffee Pops are based on traditional recipes and serving methods. The Thai coffee powder (oliang) and the milk are poured over crushed ice and not mixed, creating one tasty layer on top of another.
- 1/2 cup sweetened condensed milk, or to taste
- 1/2 cup evaporated milk
- 1/2 cup milk
- 2 cups Thai coffee powder (see Note)
- 1/2 teaspoon cardamom seeds
- 2 cups crushed ice
- In a small bowl, combine 6 tablespoons of the sweetened condensed milk, the evaporated milk, and milk. Stir and well and set aside.
- Bring 4 1/2 cups water to a boil in a saucepan. Spoon the coffee powder and cardamom into a cheesecloth bag or coffee filter. Close securely with kitchen string and place the bag in a heatproof pitcher. Pour the boiling water over the bag and add sweeten with the remaining sweetened condensed milk. Stir well. Let sit for 10 minutes, until dark brown, then remove and discard the bag.
- Fill each mold halfway with crushed ice. Pour in the milk mixture until one third full. Freeze for at least 20 minutes, until firm.
- Remove from the freezer. Fill the molds with the Thai coffee mixture. Freeze for at least 6 hours, until firm.
- Remove from the freezer. Let stand at room temperature for 5 minutes before removing the pops from the molds. Enjoy as an afternoon pick-me-up.
- Note: Each brand of Thai coffee or iced tea powder calls for a different powder-to-water ratio. Read the directions on the package to adjust this recipe as needed.
|Amount Per Recipe||%DV|
|Recipe Size 1350g|
|Calories from Fat 238||32%|
|Total Fat 26.96g||34%|
|Saturated Fat 16.47g||66%|
|Trans Fat 0.0g|
|Total Carbs 102.08g||27%|
|Dietary Fiber 0.3g||1%|