There is Thai iced coffee and blended Thai iced coffee. I prefer this blended Thai iced coffee recipe. What’s the difference? This latter is made by blending coffee and coconut milk ice cubes, which makes for a creamy, smoothie-like texture. While I can’t call it a smoothie because it doesn’t involve fruit or vegetables, it definitely makes for one LUSCIOUS treat! I love it! And so do my family and friends. I can never make enough to satisfy their cravings, not to mention mine. This is my ANYTIME favorite—my guilty pleasure. Spike it with rum, and I am in coffee heaven! Just one taste of this drink, and you’ll understand why.
Recipe Ingredients
How to Make Blended Thai Iced Coffee
Freeze – Pour about 2 cups of cold coffee into an ice cube tray and freeze. It may take 3-4 hours, depending on your freezer. Freeze your coconut milk the same way. (Photo 1) Remove ice trays from the freezer when they’re completely set. Leave at room temperature for about 5-15 minutes, depending on room temperature. It makes getting the frozen goodness out of the ice cube trays easier. (Photo 2) Blend – Place the frozen coffee and coconut milk cubes in the blender, add condensed milk and vanilla, and blend until creamy and smooth. It’s okay if not all the cubes blend, and you might have to do it in two batches. (Photos 3-4) Serve – Pour the blended coffee into glasses and top with whipped cream and sugar. Serve immediately.
Tips and Tricks
What to Serve With Blended Thai Iced Coffee
Coffee goes perfectly with dessert. If it’s springtime, have a strawberry pound cake. For summertime, enjoy it with a banana pudding cake. Autumn begs for a sweet potato pie or butter pecan layer cake, and winter needs a red velvet cake.
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