If you love the sweet, creamy coffee served at Thai restaurants, you are going to love learning how to make authentic Thai iced coffee right in your own kitchen. It’s made with strong Thai coffee, sweetened condensed milk, creamy milk, and lots of ice for the perfect balance of bold coffee flavor and silky sweetness.
As a Thai cooking class teacher, this is one of my favorite drinks to show people because everyone thinks it’s complicated, but it’s actually so simple!
If you love Thai drinks as much as I do, you’ll definitely want to try a few of my other favorites too. My Thai Milk Tea recipe is creamy and dreamy, Iced Thai Lime Tea is bright and citrusy, and Thai Green Tea is my fav since I love how that earthy sweetness pairs perfectly with spicy Thai food.
What Coffee Is Used in Thai Iced Coffee
Thai coffee powder is usually made from Robusta coffee beans, which are widely grown in southern Thailand in provinces like Chumphon and Surat Thani.
Robusta beans have a stronger, bolder flavor and more caffeine than Arabica beans, which is why they work so well for iced drinks like Thai iced coffee. The rich flavor holds up well when it’s poured over ice and mixed with sweetened condensed milk.
Thailand also grows Arabica coffee in the northern mountains like Chiang Mai and Chiang Rai, but Robusta is traditionally used for bold iced coffee drinks.
One blend you’ll often see used by Thai street vendors is called oliang coffee powder, which is specifically made for brewing iced coffee drinks. Oliang” (โอเลี้ยง), comes from the Teochew Chinese language spoken by many Thai-Chinese communities. The word literally means “black and cold,” referring to black coffee served over ice.
If you can’t find Thai coffee powder, you can substitute strong brewed dark roast coffee or espresso, and it will still be amazing. Robusta coffee has a stronger, more intense flavor that some people don’t love, so using espresso or a dark roasted Arabica coffee is a great option too.
I actually prefer to use espresso myself. Really, it’s the sweetened condensed milk plus iced coffee combo that makes the drink!
Why You’ll Love This Recipe
- Authentic Thai street vendor flavor made in your kitchen taught to you by a Thai cooking class instructor
- Quick and easy to make with simple ingredients
- So refreshing for hot days or an afternoon coffee treat
Thai Iced Coffee Ingredients You’ll Need
1 cup water – Used to brew a strong coffee concentrate.
3 tbsp Thai coffee powder – The bold roasted coffee that gives this drink its signature flavor. Thai coffee blends are strong and rich so they hold up well to ice and milk.
2–3 tbsp sweetened condensed milk – The classic Thai ingredient that adds creamy sweetness.
Sugar to taste – Optional depending on how sweet you like it. I usually skip this and let the sweetened condensed milk do the work.
Cup full of ice – Essential for turning the hot coffee into a refreshing iced drink. We like crushed, but use whatever ice you have.
2–3 tbsp milk of choice – Traditionally evaporated milk is used, but whole milk or oat milk work too. My Thai Hubby prefers coconut milk.
Pinch of salt, optional– Just a tiny pinch enhances the coffee flavor and balances the sweetness.
How to Make Thai Iced Coffee
Step 1: Brew the coffee
Bring 1 cup of water to a boil in a small pot. Once boiling, remove it from the heat and add 3 tbsp Thai coffee powder. Let the coffee steep for about 3-5 minutes.
You can do this directly in the pot, in a French press, or in a cloth filter bag set over a heatproof container. If you steep the coffee directly in the pot, simply strain it afterward through a coffee dripper, cloth filter, or fine mesh strainer.
Step 2: Strain the coffee
Strain the brewed coffee into a mug or heatproof container using a Thai tea sock or fine strainer to remove the coffee grounds.
Step 3: Sweeten the coffee
Add 2–3 tbsp sweetened condensed milk, add sugar to taste if you prefer it sweeter, and a pinch of salt to the hot coffee. Stir well until the condensed milk melts completely into the coffee.
Step 4: Pour over ice and add milk
Fill a tall glass completely with ice and pour the coffee mixture over it. Pour in 2–3 tbsp milk of choice. Isn’t it pretty?
Step 5: Enjoy!
Give it a quick stir and enjoy your refreshing homemade Thai iced coffee!
Additions and Substitutions
- Thai coffee powder substitute: Strong brewed dark roast coffee or espresso
- Sweetened condensed milk substitute:
- Dairy version: Simmer 1 cup whole milk with 1/3 cup sugar for 30–40 mins until thick.
- Dairy-free version: Simmer 1 can coconut milk with ½ cup sugar until thickened or buy sweetened condensed coconut milk.
- Milk substitute: oat milk, half and half, or coconut milk
- Sugar substitute: Palm sugar syrup, coconut sugar syrup, or maple syrup
Tips for the Best Thai Iced Coffee
- Use strong coffee: Thai coffee is meant to be bold so the flavor isn’t diluted by ice.
- Balance the sweetness: Start with less condensed milk and/or sugar and add more to taste.
- Fill the glass with ice: A full glass makes sure the coffee isn’t too strong.
- Experiment with milk: Traditional versions use evaporated milk, but whole milk, oat milk, half n half or coconut milk are amazing too.
Behind the Thai Iced Coffee Recipe
The first time I really noticed how Thai iced coffee was made was when my Thai Hubby and I were just dating and walking through a busy street market in Bangkok.
It was one of those hot afternoons where the air was so thick it felt like I was being smothered by a fuzzy blanket while walking. Then suddenly a Thai iced coffee vendor appeared right in front of us like an oasis in the desert.
He had this long cloth filter that looked like a sock hanging from a metal stand. He scooped Thai coffee powder into it and poured boiling water through it, letting the coffee drip slowly into a metal pitcher below.
The coffee that came out was incredibly dark and strong.
Then came the fun part. He grabbed a glass cup and squirted in some sweetened condensed milk. When he poured in the hot coffee and stirred it, the drink transformed from deep black to a rich creamy brown right before my eyes. Then he grabbed a tall plastic cup packed full of crushed ice, poured the coffee over it, and finished it with a swirl of evaporated milk and a straw.
He handed me this tall cup of creamy iced coffee, and from my first sip I felt like I had jumped into a cool, soothing pool.
Now whenever I make Thai iced coffee at home, it takes me right back to those street vendors in Thailand. It’s one of those simple drinks that instantly transports you to Thailand with every sip!
How to Ask for Your Thai Iced Coffee Sweetness Level in Thailand Like a Local
One of the best parts about ordering drinks in Thailand is that you can choose your sweetness level! Most stalls will adjust the sugar level if you ask.
Here’s the easy way to sound like a pro:
- หวาน 100 % (wan roi-percent) — super sweet, classic Thai level
- หวาน 50 % (wan ha-sip-percent) — half sweet
- หวาน 30 % (wan saam-sip-percent) or หวานน้อย (wan noi) — a little sweet
- ไม่หวาน (mai wan) — not sweet at all
I usually go for wan noi (a little sweet). It still tastes authentic but won’t make you feel like you drank dessert for lunch!
And don’t worry, even if you just point to the sign or say “less sugar,” Thai drink vendors are used to tourists customizing their drinks, so they’ll get it.
Frequently Asked Questions
Thai coffee is usually made with Robusta coffee beans, which create a strong, bold flavor that holds up well to milk and ice.
It can be sweet, but you control the sweetness. Just adjust how much sweetened condensed milk or sugar you add.
Both drinks use strong coffee and sweetened condensed milk. Vietnamese coffee is usually brewed using a metal drip filter called a phin, while Thai coffee is typically brewed and strained.
Yes. Use sweetened condensed coconut milk and oat milk or coconut milk instead of dairy milk.
You can brew the coffee ahead and store it in the refrigerator for up to three days. Pour it over ice and add milk when ready to serve.
A tiny pinch of salt helps balance bitterness and enhances the sweetness of the condensed milk.
What to Eat with Thai Iced Coffee
Thai iced coffee is the perfect sweet, creamy drink to balance spicy, savory Thai dishes. It’s especially good alongside bold flavors like noodles, stir-fries, and curries.
- Tom Yum Soup Noodles – Bright, tangy, and a little spicy. The creamy sweetness of Thai iced coffee is the perfect contrast.
- Chicken Pad Thai – Thailand’s famous stir-fried noodle dish with sweet, savory, and tangy flavors that go perfectly with a cold Thai iced coffee.
- Beef Pad See Ew– Wide rice noodles stir-fried with Chinese broccoli, tender beef, and a rich soy sauce glaze. This comforting noodle dish is one of my favorites with an iced coffee on the side.
Let’s stay connected dear!
If you want to learn how to make it in person, come join one of my Thai cooking classes in Boone, NC!
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Print
Thai Iced Coffee Recipe (Authentic Thai Street Style)
- Total Time: 7
- Yield: 1 serving 1x
Description
This authentic Thai iced coffee is rich, creamy, and refreshing. Made with strong Thai coffee, sweetened condensed milk, milk, and ice, it’s an easy Thai vendor drink you can make at home!
Ingredients
- 1 cup water
- 3 tbsp Thai coffee powder
- 2–3 tbsp sweetened condensed milk
- Sugar to taste (optional) – Depending on how sweet you like it. I usually skip it and let the sweetened condensed milk do the work.
- 2–3 tbsp milk of choice– Traditionally evaporated milk is used, but I prefer whole milk and Thai Hubby prefers coconut milk.
- Cup full of ice
- pinch of salt (optional)
Instructions
Step 1: Brew the coffee
Bring 1 cup of water to a boil in a small pot. Once boiling, remove it from the heat and add 3 tbsp Thai coffee powder. Let the coffee steep for about 3-5 minutes. The longer it brews, the stronger it will be.
You can do this directly in the pot, in a French press, or in a cloth filter bag set over a heatproof container. If you steep the coffee directly in the pot, simply strain it afterward through a coffee dripper, cloth filter, or fine mesh strainer.
Step 2: Strain the coffee
Strain the brewed coffee into a mug or heatproof container using a Thai tea sock or fine strainer to remove the coffee grounds.
Step 3: Sweeten the coffee
Add 2–3 tbsp sweetened condensed milk, add sugar to taste if you prefer it sweeter, and a pinch of salt to the hot coffee. Stir well until the condensed milk melts completely into the coffee.
Step 4: Pour over ice and add milk
Fill a tall glass completely with ice and pour the coffee mixture over it. Pour in 2–3 tbsp milk of choice. Isn’t it pretty?
Step 5: Enjoy!
Give it a quick stir and enjoy your refreshing homemade Thai iced coffee!
Notes
Additions and Substitutions
- Thai coffee powder substitute: Strong brewed dark roast coffee or espresso
- Sweetened condensed milk substitute:
- Dairy version: Simmer 1 cup whole milk with 1/3 cup sugar for 30–40 mins until thick.
- Dairy-free version: Simmer 1 can coconut milk with ½ cup sugar until thickened or buy sweetened condensed coconut milk.
- Milk substitute: oat milk, half and half, or coconut milk
- Sugar substitute: Palm sugar syrup, coconut sugar syrup, or maple syrup
Tips for the Best Thai Iced Coffee
- Use strong coffee: Thai coffee is meant to be bold so the flavor isn’t diluted by ice.
- Balance the sweetness: Start with less condensed milk and/or sugar and add more to taste.
- Fill the glass with ice: A full glass makes sure the coffee isn’t too strong.
- Experiment with milk: Traditional versions use evaporated milk, but whole milk, oat milk, half n half or coconut milk are amazing too.
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- Prep Time: 2
- Cook Time: 5
- Category: Drink, Drinks
- Method: Boiling
- Cuisine: Thai, Thai food
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Love how this reminds me of what I had in Thailand!