Thai iced coffee is a delicious combination of strong coffee and sweetened condensed milk that's creamy, sweet, and ultra refreshing. While it's perfect over ice, it's more fun and packs an even bigger jolt of caffeine-y goodness when it's transformed into little gelatinous bites.
You'll Need. . .
You'll Need. . .
- 6 tablespoons cold water
- 2 packets of unflavored gelatin (like Knox)
- 1 cup and 3 tablespoons espresso or strong coffee (I used approximately 3 tablespoons of ground coffee beans and 1 1/4 cup water)
- 9 tablespoons sweetened condensed milk
- 1 tablespoon powdered instant espresso (optional but suggested)
- 2 tablespoons Amaretto (optional - you could also substitute other liquors like Kahlua)
- Whipped cream (optional garnish)
- Ground cinnamon (optional garnish)
- Coffee or espresso maker (I used a stove top espresso maker like this one)
- Mixing bowl
- Measuring cups and spoons
- Spoon or whisk
- Square glass baking dish (9" x 9" is a good size)
- Grind your coffee beans and brew up some nice strong coffee
- Add the cold water to your mixing bowl and sprinkle the gelatin powder over the top of it
- Mix gently and allow to sit for about 10 minutes
- Add the instant espresso powder to the coffee and mix to combine
- Pour the coffee mixture over the gelatin mixture and mix to combine (try to be gentle so the mixture doesn't foam up, but make sure that it's mixed well)
- Stir in the Amaretto (if using)
- Add the sweetened condensed milk and mix until just combined (one of my favorite things about Thai iced coffee is watching the milk and coffee combine over the cubes of ice - mixing gently helps retain a little bit of that beauty)
- Pour the mixture into the square dish and chill for several hours (until set up and firm)
- Cut into cubes or diamonds (or other shapes using cookie cutters) - top with a little whipped cream and a sprinkle of cinnamon if you're into that kind of thing - and enjoy!