Thai iced coffee at Addie's Thai Cafe in London. Photograph: Daniel Young Presentation is important: sweetened condensed milk is gently poured over a spoon resting atop the iced black coffee to achieve a layered effect.
Break open the cardamom pods and grind the tiny seeds to a powder with a spice grinder or a mortar and pestle.
Combine the ground cardamom and coffee in a sieve lined with muslin and let it hang down into a small pot, carafe, or other heat-resistant container. Pour boiling water over the coffee and cardamom and let steep for 10 minutes, then take the sieve out of the brew.
Stir sugar (not too much if you're using sweetened condensed milk) into the filtered coffee. Divide the coffee equally between two tall glasses filled with ice. Hold a spoon over the coffee in the first glass, and gently pour the sweetened condensed milk over the spoon so that it floats in a sensuous layer at the top of the glass. Repeat with the second glass.
Break open the cardamom pods and grind the tiny seeds to a powder with a spice grinder or a mortar and pestle.
Combine the ground cardamom and coffee in a sieve lined with muslin and let it hang down into a small pot, carafe, or other heat-resistant container. Pour boiling water over the coffee and cardamom and let steep for 10 minutes, then take the sieve out of the brew.
Stir sugar (not too much if you're using sweetened condensed milk) into the filtered coffee. Divide the coffee equally between two tall glasses filled with ice. Hold a spoon over the coffee in the first glass, and gently pour the sweetened condensed milk over the spoon so that it floats in a sensuous layer at the top of the glass. Repeat with the second glass.
4 cardamom pods (or substitute ½ teaspoon ground cardamom)
45g coarsely ground dark-roasted coffee
475ml boiling water
Sugar to taste
Ice
75 ml sweetened condensed or evaporated milk
Break open the cardamom pods and grind the tiny seeds to a powder with a spice grinder or a mortar and pestle.
Combine the ground cardamom and coffee in a sieve lined with muslin and let it hang down into a small pot, carafe, or other heat-resistant container. Pour boiling water over the coffee and cardamom and let steep for 10 minutes, then take the sieve out of the brew.
Stir sugar (not too much if you're using sweetened condensed milk) into the filtered coffee. Divide the coffee equally between two tall glasses filled with ice. Hold a spoon over the coffee in the first glass, and gently pour the sweetened condensed milk over the spoon so that it floats in a sensuous layer at the top of the glass. Repeat with the second glass.
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