Everyone's favorite Thai dessert is mango and sticky rice, and now you can have it in a festive cocktail! I came up with this recipe for the live cooking class which I hosted with my Sabai Talk Podcast co-host, chef Hong Thaimee. I wanted to make a Thai flavoured cocktail with a flavour combination that I know would be a guaranteed hit, and this was it. The secret is the clever technique called "rice washing" which makes for an exceptionally smooth cocktail

How to Make Mango Sticky Rice Cocktail

Here's a bird's eye view of the process. The full instructions are in the recipe card below. Please excuse the low quality images as these are screenshots taken from the live cooking class which I encourage you to watch!

1. Grind the pandan leaves with a splash of the vodka until the leaves are bruised and broken down slightly. You can also use a cocktail muddler.
2. Add the remaining vodka and stir or swirl to mix.
3. Strain the vodka out, discarding the pandan leaves.
4. In a shaker, combine the mango juice, pandan vodka, coconut milk, rice and ice cubes and shake until fully chilled. Pour into a serving glass through a strainer. You can serve the cocktail with ice in a rocks glass, or without ice in a martini glass.

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Mango Sticky Rice Cocktail

A popular Thai dessert mango sticky rice, now in the form of a delicious festive cocktail! Rice washing technique produces an exceptionally smooth drink.

Course Drinks

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Servings 1

Equipment

• mortar and pestle or cocktail muddler

Ingredients

• 8 inches pandan leaf cut in 1-inch pieces
• 3 oz good mango juice
• 2 oz vodka or less if you prefer
• 1 oz coconut milk see note 1
• 1 Tablespoon raw white rice see note 2
• Ice cubes

US Customary - Metric

Instructions

• *The video tutorial for this recipe is part of a livestream. The mango sticky rice cocktail starts at minute 54:05.

  In a mortar and pestle, add the pandan leaf pieces and a small splash of vodka and grind in a circular motion to bruise and breakdown the leaves. Add the remaining vodka and give it a quick grind, then strain it into a mixing glass or cocktail shaker.
  8 inches pandan leaf, 2 oz vodka
• Add the mango juice, coconut milk, rice and ice cubes. Shake or stir vigorously until well chilled, and strain through a fine mesh strainer into a chilled serving martini glass or a rocks glass filled with ice. Garnish with a pandan leaf tip, if desired, cheers!
  3 oz good mango juice, 1 oz coconut milk, 1 Tablespoon raw white rice, Ice cubes

Video

Notes

1. I recommend Aroy D brand in the UHT paper carton for best flavour. If not available, Aroy D in cans are fine. Do not use light coconut milk.
2. You won’t taste the rice added to the cocktail, but “rice washing” cocktail is a trick to help smooth out the bitterness of the alcohol. 

The post Thai Mango Sticky Rice Cocktail appeared first on Hot Thai Kitchen.

Many people go to Thailand, fall in love with the amazing street food, and then come home craving those flavours. While many Thai street food dishes are not easy to replicate at home as they require unusual tools, hard-to-find ingredients, or special skills, so many others absolutely doable!

All you need are the right instructions, and that's what I'm here for. Enjoy!

1. Thai Fried Chicken - Hat Yai Style

In Thailand, fried chicken is street food, not something you order in a restaurant. The best ones comes from unassuming carts. My goal for this recipe is to prove to you that Thai fried chicken is the best in the world, no exaggeration 😉. Specifically, Hat Yai style fried chicken; Hat Yai being my hometown in southern Thailand.

I’ve had fried chicken from all over the world, and I still haven't experienced one better than ours. Read on, then try the recipe (it's really quite easy) and see if you agree!

2. Authentic Thai Drunken Noodles - Pad Kee Mao

Pad kee mao ผัดขี้เมา or drunken noodles is stir fried noodles with holy basil and lots of chilies. It's a cult-favourite Thai street food. The combination of chewy fresh rice noodles, the epic savoury sauce, and the fragrance of holy basil ... there is nothing quite like it and it never gets old.

3. Easy Hainanese Chicken Rice - Khao Mun Gai

Khao mun gai is a serious contender for a last meat for me. This street food is ubiquitous in Thailand, and you can find it at just about any food court in any mall.

For this at-home recipe, I use chicken pieces instead of whole chickens that street food vendors use, so cooking time is greatly reduced without compromising the flavour at all. After discovering this weeknight-friendly method, I have not gone back to the whole-chicken method yet!

4. Easier & Healthier Pad Thai with Glass Noodles

Classic pad thai with rice noodles is not an easy dish - definitely not something that I would recommend beginners start with. First timers often end up with mushy, clumpy, broken, or undercooked noodles. But here's a variation of pad thai that uses a noodle that is easier to work with and healthier: glass noodles. It's a different texture, but I promise the taste is just like the classic pad thai!

5. Authentic Thai Pork Satay & Peanut Sauce

Thai satays can be found all over the streets of Thailand, and they're almost always made from pork. The peanut sauce in this recipe is so good you can put it on anything you like, however, few people know that in Thailand, this peanut sauce is only used on satays, and we do NOT put peanut butter in it (or in anything else for that matter!)

If you don't eat pork, I also have a recipe for beef satay, and for a weeknight friendly version, try my no-skewer chicken satay.

6. Authentic Thai Pad See Ew

Pad thai may have all the fame, but Thai food lovers know that pad see ew is where real noodle bliss is at. This pad see ew recipe is tried and true, and I promise it'll rival anything you've had at Thai restaurants! It's a quick and simple dish, but you need to know some tricks to achieve perfectly seasoned, not-broken rice noodles with that smokey wok char.

7. Thai Chicken Noodle Soup

The ultimate love child of street food and comfort food. If you like pho, this is very close to it but with Thai flavours! Well balanced flavours with lots of textures going on...topped with crispy garlic...this ain't your mama's chicken noodle soup! Haha, that is definitely true for my mama, although my GRANDmama would make something like this often. This is probably the easiest noodle soup you could make at home, especially once you've mastered the art of Thai style chicken stock.

8: Tom Yum Noodle Soup

When you go to Thailand, sitting at a noodle shop on the street somewhere, please order yourself a tom yum noodle soup if they have it. This is not the famous "tom yum soup" that you might know…the one with lemongrass, galangal, and shrimp. Nope, this is something else that's equally delicious.

9. Holy Basil Chicken Stir-Fry - Pad Gaprao (Pad Kra Pao)

This popular Thai dish has many English spellings: Pad Kra Pao, Pad Ka Prao, Pad Ka Pow, Pad Krapow...etc. No matter how you spell it, they all point to this same delicious, rustic, spicy stir-fry featuring the aroma of holy basil. For a truly classic way to serve this dish, pour it over rice and top with a fried egg!

If you want to make pad gaprao using different kinds of protein, check out my formula for turning anything into pad gaprao!

10. Sukiyaki Stir Fry - Suki Hang

Sukiyaki is obviously a Japanese dish, but this particular recipe is very much unique to Thai cuisine. Here's the story. Sukiyaki is a Japanese hot pot, and Thai people took the inspiration and started making our own sukiyaki hot pot served with a spicy, flavourful red sauce that's more suited to the Thai palate.

Over the years, people realized that the sauce for the hot pot would also make a great stir fry, and suki hang or "dry suki" was born!

11. Khao Soi: Thai Curry Noodle Soup

Regional Thai food isn't very well known, but khao soi, egg noodles in aromatic curry broth, is an exception. Because Northern Thailand is such a popular tourist destination, this Northern Thai curry noodle soup has become popular amongst foreigners.

Some might even say if you visit the North of Thailand and didn't eat khao soi, you didn't really make it there! It's a truly unique dish, and with this recipe you can recreate the experience of Northern Thailand at home.

12. Chinese BBQ Pork Rice - Kao Moo Dang

This dish is the epitome of "Thai street food". If you wanted kao moo dang you can walk into any food court and you're guaranteed to find a vendor. At the basic level it's just Chinese BBQ pork (char siu) on rice, but what makes this dish unique to Thailand is the savoury-sweet gravy studded with roasted sesame seeds.

13. Thai Banana Pancakes (Banana Roti)

Thai roti is one of THE most popular snacks/desserts amongst visitors to Thailand! You can see roti carts at many tourist attractions around the country, and nowadays, vendors offer so many different filling options like bananas, chocolate sauce, nutella, apples, etc. which, by the way, were not available when I was a kid. If you go to non-touristy parts of Thailand you may still see some old-school roti vendors that still don't offer many fancy fillings.

With this recipe, you can recreate this popular snack at home. It does require some technique, so I highly recommend you watching the video tutorial to ensure success!

14. Thai Coconut Pancakes - Kanom Krok

These famous little Thai coconut pancakes are one of the most popular street foods in Thailand. So much so that even Trader Joe's now sells frozen kanom krok, and Thai people all over the US are going crazy over them!!

They're so incredibly tasty that I seek them out every single time I go to Thailand...it's an absolute must-have for me. You do need to get a special pan for it, but it's not expensice, and the treat will be well worth it, I promise!

15. Thai Iced Tea

Thailand has one famous (non-alcoholic) drink, and this is it: Thai iced tea. The orange coloured sweet concoction is so good it feels like it should be dessert. A lot of times I find restaurants make it too sweet, so I actually prefer making my own so I can make it exactly how I want it. If you love Thai tea and you're a coffee drinker, you're also going to love this easy Thai iced coffee!

The post 15 Thai Street Food Recipes You Can Make At Home appeared first on Hot Thai Kitchen.

Thai iced coffee is a classic Thai drink beloved by Thai people everywhere. And with a country as hot as Thailand, you better believe we know how to make a good iced drink! Dark, creamy, and sweetened by that magic ingredient - sweetened condensed milk - it's totally delicious.

For an equally tasty treat with a little less caffeine, check out this Thai iced tea recipe that uses almost the same set of ingredients!

What is Thai Iced Coffee?

So how is Thai iced coffee different from any other iced coffee, and why would you love it so much? Here are a few reasons:

• Thai iced coffee is rich. This isn't your sour hipster coffee. Thai coffee is roasted very dark, with a robust flavour that is rather chocolatey. So even after your ice has melted, your coffee will remain flavourful.
• Thai iced coffee is creamy, but with no cream added! We use a combination of sweetened condensed milk (Asia's favourite dairy!) and evaporated milk to achieve a creamy, luxurious body. This is also important to prevent the coffee from diluting after the ice starts to melt.
• Thai coffee is sweet...but only as much as you want. My biggest gripe with buying Thai iced coffee it that it's often too sweet for my taste. In Thailand where they make the coffee fresh to order, I can ask for less sweet. But in N. American Thai restaurants, the coffee is often pre-mixed. This is why making it at home is the best option if you're particular with how you like your coffee!

Ingredients

Here are all the ingredients you need to make an authentic Thai iced coffee at home:

• Thai coffee. In theory you can use any dark roast coffee to make Thai coffee, but for the authentic taste you want to look for Thai coffee at your Asian store. It's roasted very dark, and sometimes has other roasted ingredients, such as soybeans and corn, for a more interesting flavour. See the video tutorial for what the packaging looks like.
  
  NOTE: Some brands such as Pantai labels the coffee "OLIANG POWDER MIXED" (which makes no grammatical sense, I know 🤷🏻‍♀️). Oliang is the Thai word for black iced coffee, but this can be used for any kind of Thai coffee.
• Sweetened condensed milk. Choose a brand with few ingredients, mostly milk and sugar, such as Longevity brand. If it has a lot of ingredients, especially non-dairy ones, it's a cheaper brand that you don't want!
• Evaporated milk. Evaporated milk is basically condensed milk without the sugar. It's used to add creaminess without any extra sweetness, and also to drizzle on top for the classic cascade look.
• Sugar. You may or may not need any more sugar, depending on your taste.
• Salt. A little salt goes a long way in enhancing the sweetness and preventing it from becoming cloying. This is my secret weapon!
• A lot of ice. Not a few cubes. A LOT. You should pack the cup with ice before adding the coffee.

Brewing Equipment for Thai Coffee

We can't talk about coffee without talking about brewing equipment. Traditionally, Thai coffee is made in a cloth bag, which is basically a reusable coffee filter, set inside a jug. You can watch the video tutorial for how I use it. But any of the following will work:

• Traditional Thai coffee/tea bag + mixing jug.
• Reusable cloth coffee filter cone + mixing jug, such as one I used in the video.
• French press.
• Dripper with cone paper filter + mixing jug.

How to Make Thai Iced Coffee

1. Combine the coffee with hot water and let it steep for 5 minutes. You can do this inside a cloth filter bag set in your mixing jug, in a French press, or directly in the mixing jug if you will filter it through a dripper later.
2. In a mixing glass, combine condensed milk, sugar, and salt.
3. Pour the brewed coffee into the mixing glass.
4. Stir to dissolve the condensed milk and sugar. Taste the coffee and adjust the taste with more sugar, condensed milk or salt as needed, but it should taste a little too dark and a little too sweet at this point as the ice will dilute the coffee quite a bit. You can hold the coffee at this stage until ready to serve.

5. Fill a serving glass completely with ice then pour the coffee over it.
6. Drizzle generously with evaporated milk and watch the beautiful cascade. Enjoy!

What's the difference between Thai and Vietnamese coffee?

Thai and Vietnamese coffees do have a similar vibe: they're both sweetened with condensed milk and are rich and creamy, but there are many differences.

The main difference is the coffee beans used are not the same and therefore have different flavours. Thai coffee, as mentioned above, often has non-coffee ingredients mixed in.

The brewing method is also different. Vietnamese coffee is brewed using a special Vietnamese dripper that is set directly over the serving cup, while Thai coffee is steeped and then strained through a cloth bag before being poured into a serving glass.

Thai coffee is topped with evaporated milk, while Vietnamese coffee usually only has sweetened condensed milk in it.

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success. If you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Thai Iced Coffee กาแฟเย็น (gafae yen)

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• Author: Pailin Chongchitnant
• Prep Time: 5 mins
• Cook Time: 5 mins
• Total Time: 10 minutes
• Yield: Serves 1

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Description

Rich, dark, creamy, and perfectly sweet, Thai coffee is a beloved drink of Thai people everywhere. Make it at home so you can customize the sweetness and richness to your liking!

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Ingredients

• 3 Tbsp (45 ml) Thai coffee powder
• ¾ cup (180 ml) of off-the-boil water
• 2 Tbsp (30 ml) sweetened condensed milk
• 2 tsp sugar, or to taste
• Pinch of salt
• A lot of ice
• 2-3 tablespoon (30-45 ml) evaporated milk, or to taste

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Instructions

1. Combine the coffee with hot water and let it steep for 5 minutes. You can do this inside a cloth filter bag set in your mixing jug, in a French press, or directly in the mixing jug if you will filter it through a dripper later.
2. In a mixing glass, combine condensed milk, sugar, and salt.
3. When the coffee is ready strain/filter it and pour the coffee into the mixing glass.
4. Stir to dissolve the condensed milk and sugar. Taste the coffee and adjust the sweetness as needed, but keep in mind it should taste a little too dark and a little too sweet at this point as the ice will dilute the coffee later. You can hold the coffee at this stage until ready to serve.
5. When ready to serve, fill a 16 oz serving glass completely with ice, then pour the coffee over the ice. 
6. Drizzle the evaporated milk on top and watch the beautiful cascade! Mix the evaporated milk in before drinking. Feel free to add more evaporated milk to adjust the creaminess to your liking.

PS. If you find that the coffee needs more sweetness after it has been poured over ice, dissolve some sugar or condensed milk in a small amount of warm water before adding it to your coffee. 

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The post Thai Iced Coffee กาแฟเย็น (gafae yen) appeared first on Hot Thai Kitchen.

What is Thai Coffee Exactly?

What makes Thai coffee taste unique is that the coffee is not actually pure coffee. Yes, that dark, chocolatey flavour comes from other roasted ingredients. I've seen corn and soybeans as added ingredients, but I've heard that tamarind seeds used to also be added.

It probably started out as a way to cut cost, but then it became the reason for its unique flavour. Beyond that, Thai coffee is extra dark roasted (that's euphemism for burnt), which is why we never drink Thai coffee without sugar because ...that would not be very good.

In theory you can use other dark roast coffee beans to make any of the Thai coffee recipes below, and you may end up with "better" coffee, but to get the authentic taste, you should visit your Asian grocery store and get that adulterated burnt Thai coffee mix! (I sound sarcastic, but I am serious!)

Do Thai People Drink "Regular" Coffee?

Yes! Nowadays Western coffee culture in Thailand is booming and you can find Starbucks everywhere, along with hundreds of hipster cafes serving all the fancy lattes and macchiatos.

The "Thai coffee" we're talking about in this post refers to the traditional coffee that we drank before Western coffee culture took off. In Thailand, this coffee is now called gafae boran, which means something along the lines of "vintage coffee." You can find gafae boran sold by street carts and old school coffee houses in older parts of town.

How to Brew Thai Coffee

You need to brew a basic Thai coffee to make all of the different coffees below. Brewing Thai coffee isn't complicated. You do not need to be a barista to make a good brew, because as I mentioned, this isn't fancy coffee!

You simply need to steep the coffee mix in hot-off-the-boil water for 4-5 minutes. The ratio I use is 3 tablespoons of Thai coffee beans and 180 ml (¾ cup) of hot water.

You can brew it in a French press, or brew it in any cup and then strain out the beans through a coffee filter. In Thailand we use a cloth filter, but it is not necessary to make authentic Thai coffee.

For a video tutorial on brewing Thai coffee, see my post for Thai Iced Coffee.

1. Thai Iced Coffee - Gafae Yen

This Thai iced coffee is the most common way Thai people drink coffee, because Thai people love sweet creamy things, and it's always hot in Thailand so iced drinks are king. (Gafae means coffee, and yen means cold)

BUT the Thai iced coffee that your restaurant serves may not be this one! Many restaurants actually serve coffee #5 on this list, oliang yok law, because it's simpler to make. But if you're looking for the way it's done in Thailand, this is it.

3. Thai Black Hot Coffee - O Yua

O Yua is not as popular amongst the younger generation but it's quite popular with my dad's generation. O yua meang "black hot" in Chinese Teochew dialect, which is the dominant dialect amongst the Chinese Thai population. So this tells you a bit about where this coffee came from :).

4. Thai Black Iced Coffee - O liang

Oliang is perhaps the second most popular coffee in Thailand, especially for people who are lactose intolerant or who don't like milky drinks. O liang means "black cold" in Teochew Chinese, and it's simply the iced version of O yua.

5. Thai Iced Coffee with Milk - Oliang Yok Law

O liang is black iced coffee, and yok law means doing a wheelie...yes, like on a bike. I have no idea what is the reason behind this strange name, but it's basically it's o liang with milk (o liang on a wheelie?).

This is what many Thai restaurants in N. America serves as their "Thai iced coffee" because it's simpler to not have t condensed milk.

Recipe Card

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Thai Coffee 5 Ways

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• Author: Pailin Chongchitnant
• Prep Time: 5 mins
• Cook Time: 3 mins
• Total Time: 8 minutes
• Yield: 1 serving
• Category: Drink

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Description

Here's all the ways Thai people drink Thai coffee that you didn't know about before. Hot, iced, black, milky, there is something for everyone!

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Ingredients

IMPORTANT: All measurements of sugar and condensed milk are just suggestions, so feel free to adjust them to suit your preference. You can also replace the sugar with another sweetener of your choice.

Basic Brewed Thai Coffee

• 3 Tbsp Thai coffee mix
• 180 ml (¾ cup) hot off the boil water

Thai Iced Coffee: Gafae Yen

• 5.5 oz (160 ml) brewed Thai coffee (from above recipe, it's okay if you end up with a little more or less) 
• 2 Tbsp (30 ml) sweetened condensed milk
• 2 tsp (10 ml) sugar, or to taste
• Pinch of salt
• Enough ice to fill a 16-0z (480 ml) glass
• 2-3 (30-45 ml) evaporated milk

Thai Hot Coffee: Gafae Ron

• 5.5 oz (160 ml) brewed Thai coffee (from above recipe, it's okay if you end up with a little more or less)
• 2 tsp (10 ml) sugar, or to taste
• Pinch of salt
• 1-2 tablespoon (15-30 ml) condensed milk, to taste 

Thai Hot Black Coffee: O-Yua

• 5.5 oz (160 ml) brewed Thai coffee (from above recipe, it's okay if you end up with a little more or less)
• 2-3 teaspoon (10-15 ml) sugar, to taste
• Pinch of salt

Thai Black Iced Coffee: O-liang

• 5.5 oz (160 ml) brewed Thai coffee (from above recipe, it's okay if you end up with a little more or less)
• 2-3 teaspoon sugar, to taste
• Pinch of salt
• Enough ice to fill a 16-oz (480 ml) glass

Thai Iced Coffee with Milk: O-liang Yok Law

• 5.5 oz (160 ml) brewed Thai coffee (from above recipe, it's okay if you end up with a little more or less)
• 2-3 teaspoon sugar, to taste
• Pinch of salt
• Enough ice to fill a 16-oz (480 ml) glass
• 2-3 tablespoon evaporated milk (unsweetened)

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Instructions

Thai Iced Coffee: Gafae Yen

In a mixing glass, combine the brewed coffee with the sugar, condensed milk and salt; stir until dissolved. Fill the glass with ice and pour the coffee over it. Drizzle the top with evaporated milk and serve, letting the drinker stir to mix the milk with the coffee before drinking.

Thai Hot Coffee: Gafae Ron

Combine the hot coffee with sugar and salt and stir to dissolve. Add the condensed milk without stirring, allowing it to settle to the bottom so you get a layered effect. Serve and let the drinker stir the coffee!

Thai Hot Black Coffee: O-Yua

Combine the hot coffee with sugar and a pinch of salt and serve while hot.

Thai Black Iced Coffee: O-liang

Combine the brewed coffee with sugar and salt and stir until dissolved. Pack a serving glass with ice and pour the coffee over it and serve. You can top it up with a little more water if it is too strong.

Thai Iced Coffee with Milk: O-liang Yok Law

Combine the brewed coffee with sugar and salt and stir until dissolved. Pack a serving glass with ice and pour the coffee over the ice. Drizzle the evaporated milk on top for a beautiful cascade effect and serve. Let the drinker stir to mix the milk before drinking.

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The post 4 Thai Coffees You Didn't Know About and How to Make Them appeared first on Hot Thai Kitchen.

If you're looking for a drink to go with a Thai meal, also try the classic favourite: Thai iced tea.

Where to buy pandan leaves?

You can find pandan leaves at Asian grocery stores either fresh or frozen, both work just fine. If using fresh, be sure to give the leaves a quick rinse before using, especially at the root end because sometimes there's dirt in the crease.

Can you use gelatin instead of agar agar?

Agar agar powder is what's used to make the jelly, and is the traditional option that is also vegan. However, you can use gelatin instead, just make sure you make the jelly quite firm (definitely firmer than texture of Jell-O) so you can cut them easily, and make sure the tea is cold before adding jelly to the tea otherwise gelatin will melt.

You will need to experiment with amounts of gelatin as I have not personally tried it, but you can use another gelatin-based jelly recipe as a guide, and you might increase the gelatin amount by about 50% to make it firmer.

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Pandan Lemongrass Jelly Iced Tea น้ำใบเตยวุ้น

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• Author: Pailin Chongchitnant
• Yield: 1 L of tea
• Category: Drinks

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Ingredients

Lemongrass Pandan Tea

• 5-6 pandan leaves (see note 1)
• 2 stalks lemongrass
• 1.5 L water
• Sugar or simple syrup to taste (see note 2)

Pandan Jelly

• 6 pandan leaves
• 1 ½ cups water
• 1 ½  tsp agar agar powder (see note 3)
• 3-4 tablespoon sugar

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Instructions

To make the tea:

1. Add water to a pot and set over high heat.
2. Tie pandan leaves into knots, add to pot. Smash lemongrass to bruise, then cut into 1-inch pieces and add to the pot.
3. Bring to a boil then let it simmer for about 15-20 minutes. The water should be light green and is aromatic.
4. Add sugar to taste or leave it unsweetened and add syrup when serving. Strain into a pitcher and once it is at room temp, chill.

To make the jelly:

1. Blend pandan leaves with the water until fine; strain into a small pot through a muslin or some type of fine-weave cloth strainer.
2. Add agar agar powder to the pandan juice and cook over high heat, stirring constantly, until it comes to a full boil. Turn off the heat and check that there are no more grains of agar agar left, then stir in sugar.
3. Pour into a large flat mold of some sort, like a cake pan, and let cool until set (it will set at room temp.) Remember to pour the jelly only as deep as you want the final jelly cubes to be so there will be less chopping to do later.
4. Unmold the jelly and cut into small cubes, making sure the cubes are small enough to be sucked up by whatever size straws you are using. Add jelly cubes to the pandan tea (the tea doesn’t have to be cold when you add the jelly).
5. Chill completely in the fridge.
6. Serve over ice and with simple syrup if you haven't sweetened the tea. Enjoy!

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Notes

1. You can buy pandan leaves fresh or frozen at Asian grocery stores. Be sure to give it a wash before using as sometimes there is dirt that collects in the fold close to the root end.
2. To make simple syrup, use equal parts water and sugar then cook over heat until the sugar is dissolved.
3. If using gelatin instead of agar agar, make the jelly extra firm then make sure you wait until the tea is cold before you add the jelly to the tea because gelatin melts at very low temperature. I haven't tried it with gelatin myself so I don't know how much gelatine you will need, but I would try doubling the gelatin amount that you would use for gelatin dessert.

The post Pandan Lemongrass Jelly Iced Tea appeared first on Hot Thai Kitchen.

So make this cha manao if you need a cool down, but if you're in the mood for something creamy and luxurious, then a homemade Thai iced tea will be your best friend. You can't go wrong!

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Thai Lime Tea ชามะนาว (cha manao)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Pailin Chongchitnant
• Prep Time: 5 mins
• Cook Time: 5 mins
• Total Time: 10 minutes
• Yield: Serves 1

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Description

The lighter, more refreshing version of Thai iced tea. Tart, fresh and dairy free, this tea is a personal favourite of mine!

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Ingredients

• 2 Tbsp Thai tea leaves
• 1 cup of off-the-boil water
• 4-5 teaspoon sugar
• Juice from half a juicy lime
• A lot of ice

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Instructions

Let Thai tea leaves steep in the hot water for 3-5 minutes and strain. You can steep the tea in a cloth filter or just in a cup and then pour it through a paper filter. To the strained tea, add the sugar and stir to mix. Let the tea cool off for a few minutes; or you can add an ice cube if you're in a rush.  Note: If you're making a big batch, you can mix the tea up to this point ahead of time and store in the fridge.

When ready to serve, fill your glass with ice, squeeze the lime over the ice, and pour in the mixed tea. Taste, and add more lime if needed. Enjoy!

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The post Thai Lime Iced Tea ชามะนาว (cha manao) appeared first on Hot Thai Kitchen.

Thailand has one famous (non-alcoholic) drink, and this is it: Thai iced tea. The orange coloured sweet concoction is so good it feels like it should be dessert. A lot of times I find restaurants make it too sweet, so I actually prefer making my own so I can make it exactly how I want it. If you love Thai tea and you're a coffee drinker, you're also going to love this easy Thai iced coffee!

So the popular Thai iced tea is brewed from Thai tea leaves, and has sweetened condensed milk and evaporated milk added for creaminess and sweetness. There are other kinds of iced teas made from Thai tea leaves, such as this Thai lime iced tea that is super refreshing and is actually my personal favourite!

In most Thai restaurants in N. America, they use only sugar for the sweetness, and then top the tea with half and half. Not all restaurants do this; I have seen places that make a hybrid of the two styles, but this seems to be the most common way in my experience.

If you're wondering which style your local restaurant use, have a look at the video tutorial because they also look different before you stir the tea. If the tea in the cup starts out black with creamy dairy poured on top, it's American style!

The two styles DO taste different, and while both are good I prefer the Thai style because it tastes richer and milkier. But the American style is simpler and you may want to try it out anyway just to see which you prefer.

Ingredients

Here are ingredients you'll need to make yourself some Thai iced tea at home. For amounts, see the full recipe card below.

• Thai tea leaves. The most popular brand in Thailand is ChaTraMue. This company specializes in teas so I try to choose this brand if I can. But other brands such as Pantai and Sunlee are also fine.
• Sweetened condensed milk. Choose a brand with only a few ingredients, mostly milk and sugar, such as Longevity brand. Be aware of cheap non-dairy imitation condensed milk that I would not choose.
• Evaporated milk. Evaporated milk is used to add creaminess without adding extra sweetness. I always use full-fat evaporated milk for best flavour.
• Sugar. This can be added to taste, and any of your preferred artificial sweetener can also be used instead.
• Salt. A little salt helps brighten up the sweetness of the tea and prevents it from becoming cloying. It's a little trick that makes all the difference!
• A lot of ice. You should pack the cup with ice before adding the tea.

1. Steep the tea in hot water for 3-5 minutes. You can do this inside a French press for easy straining.
2. Strain the tea through a fine mesh strainer.
3. If there's a lot of tea dust left you and strain it again through a finer mesh or paper coffee filter.
4. Add sugar and salt. Allow to cool to room temp.

5. For Thai style Thai tea, combine the tea base with sweetened condensed milk.
6. Pour over a glass of ice.
7. Top with evaporated milk.
8. For American style, add more sugar to the tea base to taste, then pour the tea over ice and top with half and half!

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Thai Iced Tea ชาเย็น (cha yen)

Two easy ways to make the iconic Thai drink at home. You can make it Thai style to try it the way it's done in Thailand, or make the American style to replicate the tea from your local Thai restaurant.

Course Drinks

Cuisine Thai

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Cooling time 30 minutes minutes

Servings 4 servings

Author Pailin Chongchitnant

Ingredients

Thai Tea Base

• ¾ cup Thai tea leaves (buy Thai tea leaves online) see note 1
• 4 cups hot off-the-boil water
• ¼ cup sugar
• ⅛ teaspoon salt

Thai Iced Tea - Thai Style (for 1 glass)

• ¾ cup Thai tea base from above
• 1½ Tablespoons sweetened condensed milk or to taste
• A pint glass packed full of ice
• 2-3 Tablespoons evaporated milk

Thai Iced Tea - American Style (for 1 glass)

• ¾ cup Thai tea base
• 1 Tablespoon sugar see note 2
• a pint glass packed full of ice
• 3-4 Tablespoons half and half (~12% cream)

US Customary - Metric

Instructions

For the Thai Tea Base (4 glass)

• Steep the tea leaves in hot off-the-boil water for 5 minutes and then strain through a fine mesh strainer. If you have a french press, steep it in the french press and make the straining process easier!
  ¾ cup Thai tea leaves (buy Thai tea leaves online), 4 cups hot off-the-boil water
• Add the sugar and salt and stir to dissolve. Allow to cool to room temp before making tea so it won't dissolve the ice too much. You can now store this base in the fridge it will last at least a couple of weeks.
  ¼ cup sugar, ⅛ teaspoon salt

For the Thai Style Thai Tea (1 glass)

• Pour the Thai tea base into a mixing glass and stir in the condensed milk until dissolved. If the tea base is chilled, it will help to microwave it briefly and bring it to room temp so the condensed milk will dissolve more easily.
  ¾ cup Thai tea base, 1½ Tablespoons sweetened condensed milk
• Pack a serving glass full of ice and then pour in the tea. Drizzle with the evaporated milk on top and enjoy!
  A pint glass packed full of ice, 2-3 Tablespoons evaporated milk

For the American Style Thai Tea (1 glass)

• Pour the Thai tea base into a mixing glass and stir in more sugar to your taste, if needed. If the tea base is chilled, it will help to microwave it briefly and bring it to room temp so the sugar will dissolve more easily.
  ¾ cup Thai tea base, 1 Tablespoon sugar
• Pack a serving glass full of ice and then pour in the tea. Drizzle with the half and half on top and enjoy!
  a pint glass packed full of ice, 3-4 Tablespoons half and half

Video

Notes

1. If you can't find Thai tea leaves, see my hacked trick in the blog post. 
2. I don't add all the sugar to the tea base to allow room for people to adjust sweetness to their own taste. But if you are making it just for yourself, increase the amount of sugar in the Thai tea base to ½ cup (or however sweet you like it) and skip the sugar when making individual glasses.

The post Thai Iced Tea Recipe - Thai vs American Style appeared first on Hot Thai Kitchen.

If you love bubble tea, you are going to love this too. "Lod chong Singapore" is made from chewy tapioca noodles in refreshing iced coconut milk and coconut water flavoured with pandan leaves! Similar to cendol, this is a popular dessert in Thailand, especially in open air markets as a sweet cold treat while you peruse. It's vegan, gluten free, and easy to make; much more so than homemade bubble tea!

Why is it called Lodchong Singapore?

Lod chong is our term for cendol, the green dessert noodles popular all over Southeast Asia that are pressed and extruded rather than rolled and cut like these. For a long time I thought that this was the Singaporean version of cendol; but turns out, the reason for "Singapore" in the name is because the shop that popularized it was situated in front of a movie theatre called "Singapore Theatre." So, no relation to Singapore the country here! (*I believe they not only popularized but actually invented the dessert, though I am not 100% sure on this.)

What You'll Need

Here are the ingredients you'll need to make lod chong Singapore:

Step-By-Step: How to Make Lod Chong Singapore

Some FAQs about ingredients

Advance Prep & Storage

This part is a bit tricky because the noodles don't keep well. I've detailed how to store each component below, but here is my general "best practice": Make the syrup and coconut milk in advance. Make the dough the day-of, and don't refrigerate. Roll out and cook the noodles within a few hours of serving. Do not freeze anything.

Syrup & Coconut Milk. Make the syrup and the coconut milk well in advance to allow enough time for them to cool before using. The syrup will last indefinitely in the fridge, and the coconut milk at least a week.

The Dough. Unfortunately the dough does not keep well. In the fridge the starch will stiffen and become brittle, making it hard to work with. You can, however, make the dough up to 4 hours in advance, keep it tightly wrapped at room temperature until you're ready to roll (pun totally intended!).

The Uncooked Noodles. Once the noodles are cut, you should cook them as soon as possible. Left out they will dry and become brittle and break; and they might also stick together, especially if you have them sitting on top of each other in a big pile. But if you need to leave them for a bit, keep them covered with plastic wrap.

Cooked Noodles. Once the noodles are cooked, the clock starts ticking! It's a little tricky, but here are a few things to keep in mind:

• Once you drain the noodles, serve or assemble the dessert right away or they will start to clump together.
• If not serving right away, assemble the dessert with the jackfruit, syrup and coconut milk, but add ice only when ready to serve. The liquid will prevent the noodles from clumping, and even though they will slowly swell up, they will still be good for a few hours.
• Do not refrigerate the cooked noodles or the texture will harden and lose that soft chew.

Tips for Optimal Deliciousness

Once you've cooked the noodles, even if you're ready to eat, hold off for a bit. Assemble and let the noodles sit in the syrup and coconut milk "broth" for about 15 minutes. The texture will still be perfect, but the noodles will have had time to absorb some sweetness from the syrup and taste better. Again, the noodles will be good for a few hours in the broth, but they will continue to swell and become less chewy as time goes by. Do not refrigerate to maintain the best noodle texture.

When ready to eat, add lots of ice and stir really well to allow everything to completely chill and to dilute the coconut milk; the resulting liquid should be light enough to drink.

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Bubble Tea Noodles in Coconut Milk (Lod Chong Singapore / Cendol)

Chewy tapioca noodles and sweet jackfruit in chilled pandan-scented coconut milk

Course Dessert

Cuisine Thai

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 6 servings

Calories 270kcal

Author Pailin Chongchitnant

Equipment

• Rolling Pin

Ingredients

Lod Chong Noodles:

• 4.2 oz Pine Brand tapioca starch plus extra for dusting about 1 cup
• 0.9 oz Pine Brand mung bean starch about 3 Tbsp
• ⅔ cup water
• 5 drops green food colouring

Pandan Syrup:

• 1 ¼ cup coconut water or water
• ¾ cup sugar (see note)
• 1 pandan leaf

Coconut Milk:

• 1 cup coconut milk
• ½ cup coconut water
• ⅛ teaspoon table salt
• 1 pandan leaf

For serving:

• 5 pieces sweet jackfruit, fresh or canned julienned against the grain (see note)
• Lots of ice

US Customary - Metric

Instructions

Make the syrup:

• Add coconut water or water into a small pot. Tie the pandan leaf into a knot or two until it’s short enough to fit nicely into the pot and add it to the coconut water. Cover and simmer on low heat for 5 minutes to infuse.
• Add the sugar and stir until dissolved. Cool completely.

Make the coconut milk:

• Combine coconut milk, coconut water, and salt in a small pot. Tie the pandan leaf into a knot or two until it’s short enough to fit nicely into the pot and add it to the coconut milk. Cover and simmer on low heat for 5 minutes to infuse. Cool completely.

Make the noodles (please watch the video for technique!):

• Whisk the starches together in a large, heat-proof mixing bowl.
• Bring the water to a full boil, and once boiling, turn off the heat immediately (I do this in the microwave in a glass measuring cup). Add the food colouring and stir to mix.
• Working with the water right away while it's still hot, drizzle roughly 3 tablespoons of the hot water over the flour, then quickly toss with a spoon to distribute the hot water. The parts where the flour touches the water will clump up immediately. Repeat with more hot water, again 3 tablespoons at a time, until all of the flour starts to look clumpy. You should use MOST of the hot water, but you may not need all of it.
• Use your hand to squeeze the flour into a ball. It should be very rough but it should come together easily. If there is still dry flour, add a little more water. If it is too wet and sticks to your hand too much, you can add a little more tapioca starch, 1 tablespoon at a time.
• Once a rough dough forms, transfer it onto a clean work surface dusted with tapioca starch. Dust the top of the dough lightly with more starch and then knead until a smooth dough forms, adding more starch if the dough sticks to your hands. If there are little lumps of flour in the dough, do not worry, this will all cook away.
• Separate dough into 2 pieces, and cover one with a tea towel while you work with the other. Re-dust the work surface and roll the dough out into a rectangle about 2mm thick (1/16 inch). Don’t worry too much about the dimensions.
• Once you have the right thickness, cut down the sheet so you have long strips that are 2-3 inches wide. Then generously dust the strips and cut them into noodles, about 3-4 mm wide.
• Toss the cut noodles with a little extra tapioca starch to ensure that they do not stick together. Repeat with the remaining dough.
• Bring a large pot of water to a full rolling boil, and meanwhile prepare a large bowl of very cold water. Once the water is boiling, “sprinkle” all of the noodles into the pot. Once the noodles float, keep them boiling for another 1-2 minutes or until cooked through.
• To check doneness, put a piece of noodle into the cold water; it should be translucent all the way through and it should be nice and chewy with no starchiness left in the centre. If you find it too chewy, you can cook it a bit longer.
• Once done, scoop the noodles out with a wire skimmer and put them immediately into the cold water. Once cool, drain them immediately and place them into a bowl. Do not let them linger in the water unnecessarily or they will swell up.

If serving right away:

• Divide the noodles into a serving bowl or cup, add jackfruit, then add syrup to your liking (start with 2 tablespoon per serving), and about 4 tablespoon of the coconut milk. If possible, let it sit for 15 mins or so and the noodles will absorb some of the sweetness and will taste better overall.

  Add a lot of ice and stir well, allowing it to really chill before you eat. Eat with a big bubble tea straw or a spoon. Put out extra syrup for people to add more if desired.

If not serving right away:

• Once the noodles are cooked, you need to keep them in liquid or they will eventually stick together into a big clump. So place the noodles into a large bowl, add the jackfruit and pour all of the coconut milk over them. Add the syrup to taste, but make it a little sweeter than you like because the ice will dilute it some. Stir to mix and keep at room temp until ready to serve, ideally no longer than 2 hours. The longer they sit the more they will swell up with liquid and the texture will be less chewy.
• When ready to serve, portion the noodles out into bowls or cups and add a lot of ice and stir well, allowing it to really chill before you eat. Eat with a big bubble tea straw or a spoon. Put out extra syrup for people to add more if desired.

  For advance prep and storage: please see post above for details!

Video

Notes

1. If using water for the syrup instead of coconut water, use 1 cup of sugar.
2. Canned jackfruit has more persistent fibers, so it's best to cut against the direction of the fibers. If using fresh jackfruit, you can cut it in any direction.

Nutrition

Calories: 270kcal | Carbohydrates: 50g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 131mg | Potassium: 267mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg

The post Bubble Tea Noodles in Coconut Milk (Cendol) appeared first on Hot Thai Kitchen.

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Spicy Kaffir Lime Cocktail

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• Author: Pailin Chongchitnant

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Ingredients

• Kaffir Lime Vodka (see recipe)
• Thai Chili Vodka (see recipe)
• Mango Juice
• Coconut milk
• Ice
• A Thai chili, for garnish

Note: Amounts are not given because you can adjust the strength and spiciness of the cocktail to your own taste. You can start out with a ratio of 1 part juice : 1 part liquor, and adjust from there. In the video, I used 2 oz kaffir lime vodka, 3 oz mango juice, and just a touch of the chili vodka. (But I don't like strong cocktails!)

Mango Juice

• 175 grams mango, fresh or frozen
• ½ cup water
• 3-4 tablespoon sugar *
• 2-3 tablespoon lime juice *

Recipe Notes:

* The amount of sugar and lime juice depends entirely on how sweet and sour your mango is. Taste the mango juice and adjust accordingly. It should taste like a delicious juice you could drink on its own, but a little on the sweet side.

Ingredients & Kitchen Tools I Use

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Instructions

For the mango juice: Put all ingredients in a blender and blend until smooth.

For "The HTK": Chill your cocktail glass, either by putting it in the fridge/freezer, or adding ice to it while you make your cocktail. Put mango juice, kaffir lime vodka, and chili vodka in a shaker. Add a generous amount of ice cubes and shake! Garnish with a Thai chili.

For the "Hot Thai Coco": Make The HTK, but add ½ oz of coconut milk to the shaker for extra creaminess and a touch of coconut flavour!

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Thai Herb-Infused Alcohol

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• Author: Pailin Chongshitnant

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Ingredients

INGREDIENTS

Vodka (as much as you wish)
Herbs of your choice: Kaffir lime leaves, Thai chilies, Thai basil, lemongrass, ginger, etc.

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Instructions

Wash and dry herbs well and let infuse in the vodka for 5 days, out of direct sunlight. Swirling the container once a day. For kaffir lime vodka, use 3 kaffir lime leaves for every cup of vodka; for spicy vodka, use 2 Thai chilies for every cup of vodka.

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 Thai Herb-Infused Alcohol

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Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

• Water
• Lemongrass
• Pandan leaves
• Sugar or other sweetener, to taste

How to Make Lemongrass Pandan Tea น้ำตะไคร้ใบเตย (nam takrai bai teoy)

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

1. Cut lemongrass and pandan leaves into small pieces and add to boiling water. Let simmer for 7 minutes or until the water is fragrant and has turned a light green colour.
2. Strain the tea and add sweetener to taste. Serve hot or let cool completely and serve cold over ice.

Lemongrass Pandan Tea น้ำตะไคร้ใบเตย (nam takrai bai teoy)

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• Author: Pailin Chongchitnant
• Yield: Makes about 3 cups

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Ingredients

• 4 cups water
• 2 stalks lemongrass
• 2 pandan leaves
• Sugar or other sweetener, to taste

Ingredients & Kitchen Tools I Use

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Instructions

Cut lemongrass and pandan leaves into small pieces and add to boiling water. Let simmer for 7 minutes or until the water is fragrant and has turned a light green colour.

Strain the tea and add sweetener to taste. Serve hot or let cool completely and serve cold over ice.

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The post Lemongrass Pandan Tea น้ำตะไคร้ใบเตย (nam takrai bai teoy) appeared first on Hot Thai Kitchen.

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Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

• Dry soybeans, preferably split, but whole ones will work
• Water
• Pandan leaf, optional (see note)
• Salt
• Sugar or other sweeteners, to taste
• Options for fixin's: red beans, mung beans (split), job's tears, lemon basil seeds, large tapioca pearls, plain agar agar cubes, gingko nuts

Note: Pandan leaves are available fresh and frozen at some Asian grocery stores.

How to Make Homemade Soy Milk นำ้เต้าหู้

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

1. Rinse soy beans and soak in plenty of water. If using whole beans, soak for at least 10 hours; if using split beans, soak for at least 3 hours. To check if soybeans have fully hydrated, split the beans in half and check if there is any darker colour in the center of the bean (dark spot means it hasn't fully hydrated).
2. If using whole beans, remove the skins from the beans (they have a weird aftertaste.) To remove the skins, leave the beans in the soaking water and scrunch them in your hands and the skins will be rubbed off.
3. Once you have removed a lot of skins, pour off the water and most of the skins will come out with it. Add more water and repeat the process until most of the skins have been removed.
4. In a blender, blend the beans until smooth with just enough water to get it going. Once blended add more water to thin it out, leaving about 1 ½ cups of water for later. Set a sieve or colander over a pot and line it with muslin or several layers of cheesecloth.
5. Pour half of the puree into it, stir to strain off most of the liquid, then gather the edges of the cloth, and squeeze the remaining milk out (see video).
6. Open the cloth, then pour in half of the remaining water to "rinse" out any remaining soy milk. Strain and squeeze. Repeat with the other half of the puree.
7. Heat the soymilk with pandan leaf (if using) over meadium high heat, stirring constantly, and once it starts to bubble, lower the heat down as low as you can to maintain a gentle simmer.
8. Simmer for 20-30 minutes, stirring occasionally, until the soymilk no longer has a raw, grassy smell.
9. Remove from heat, add salt and sweetener as desired. Enjoy hot or cold! You can also add any of the optional fixin's listed above to make it into a more filling, street-style breakfast.

Homemade Soy Milk นำ้เต้าหู้

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• Author: Pailin Chongchitnant
• Yield: Makes about 1.2 L

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Ingredients

• 150 grams dry soybeans, preferably split, but whole ones will work
• 1.2 L (5 cups) water
• ½ pandan leaf, optional (see note)
• A pinch of salt
• Sugar or other sweeteners to taste
• Options for fixin's: red beans, mung beans (split), job's tears, lemon basil seeds, large tapioca pearls, plain agar agar cubes, gingko nuts

Note: Pandan leaves are available fresh and frozen at some Asian grocery stores.

Ingredients and Kitchen Tools I Use

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Instructions

Rinse soy beans and soak in plenty of water. If using whole beans, soak for at least 10 hours; if using split beans, soak for at least 3 hours. To check if soybeans have fully hydrated, split the beans in half and check if there is any darker colour in the center of the bean (dark spot means it hasn't fully hydrated).

If using whole beans, remove the skins from the beans (they have a weird aftertaste.) To remove the skins, leave the beans in the soaking water and scrunch them in your hands and the skins will be rubbed off. Once you have removed a lot of skins, pour off the water and most of the skins will come out with it. Add more water and repeat the process until most of the skins have been removed.

In a blender, blend the beans until smooth with just enough water to get it going. Once blended add more water to thin it out, leaving about 1 ½ cups of water for later. Set a sieve or colander over a pot and line it with muslin or several layers of cheesecloth. Pour half of the puree into it, stir to strain off most of the liquid, then gather the edges of the cloth, and squeeze the remaining milk out (see video).

Open the cloth, then pour in half of the remaining water to "rinse" out any remaining soy milk. Strain and squeeze. Repeat with the other half of the puree.

Heat the soymilk with pandan leaf (if using) over meadium high heat, stirring constantly, and once it starts to bubble, lower the heat down as low as you can to maintain a gentle simmer. Simmer for 20-30 minutes, stirring occasionally, until the soymilk no longer has a raw, grassy smell.

Remove from heat, add salt and sweetener as desired. Enjoy hot or cold! You can also add any of the optional fixin's listed above to make it into a more filling, street-style breakfast.

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Coffee and coconut are two flavours that go together like peas in a pod, and I know this because we use this combo in a Thai dessert, too. So when Starbucks came out with a "toasted coconut cold brew coffee" I really wanted to try it. My conclusion after tasting it: I can make a better one at home! 🙂

So I went home and got busy, and came up with this delicious recipe that is just the right amount of creamy, nutty, and refreshing. And you can prep all the ingredients in advance, and put it together in a matter of seconds!

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Toasted Coconut Cold Brew (Starbucks Copycat Recipe!)

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• Author: Pailin Chongchitnant
• Yield: Serves 4

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Ingredients

Cold Brew:

• ¾ cup coffee beans (or a bit more for darker flavours), dark roast, non-acidic (See note)
• 4 cups drinking water

Note: Choosing the right coffee is very important. Light roast or acidic coffee does not work well for this recipe. The light roast will be too dilute by the time we mix it with other ingredients, and the acid clashes with coconut milk. I use Starbucks beans for this because most of their coffees are not acidic (EXCEPT for the blonde roast). When buying coffee beans, stay away from ones that mention any sort of fruit in the tasting notes. Instead, go with ones that use words like "nutty," "chocolatey," or "smooth."

Toasted coconut syrup:

• ¼ cup shredded dried coconut, unsweetened
• ¾ cup drinking water
• ⅓ cup - ½ cup palm sugar (chopped and tightly packed) or granulated sugar (or a little less if you want less sweet).

The rest: 

• ~ 1 cup good coconut milk (see this page for the coconut milk brand I recommend)
• Ice
• A french press or a muslin and sieve for filtering out the beans. (See this page for a classic Thai coffee strainer that works well for this)

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Instructions

To make the cold brew coffee:

Grind coffee beans to a coarse grind (this is so you get less of the fine powdery stuff coming through).

If using a French press: Place the beans in a French press. Add cold drinking water and stir to mix well. Cover with the plunger and press it just until the beans are completely submerged (don't press it all the way down). Let sit for 12 hours at room temp, if you can, stir it halfway through. Then press the beans all the way and then keep in the fridge as is or pour it into another serving pitcher.

If using the Thai coffee cloth filter: place the coffee beans in the filter bag and suspend it over a pitcher. Pour water through the coffee beans and stir the coffee inside the filter. Let steep for 12 hours, if you can, stir it halfway through.

If not using a french press: Place the beans in a container that is easy to pour from (something with a spout). Add water and stir to mix well; let steep for 12 hours, if you can, stir it halfway through. When ready to strain, line a sieve with a muslin cloth and pour the coffee through the sieve into a serving pitcher. Keep in the fridge until ready to serve.

Note: If you're not quite ready to strain after 12 hours, put the coffee in the fridge until ready to strain. 

To make the toasted coconut syrup:

In a dry saute pan, add the coconut and toast over medium heat, stirring constantly, until the coconut is a dark brown colour. Once you achieve the right colour, add the water (it will splatter aggressively). Simmer the coconut in the water over low heat for about 5 minutes. Remove from heat and strain out the coconut into a heatproof liquid measuring cup. Press out as much liquid as you can from the coconut, you want to extract ALL that flavour!

Look to see how much water you have left, and add equal parts sugar. Stir to dissolve. If using palm sugar you may need to heat it up in the microwave briefly to help the big chunks dissolve.

Formula for assembly:

• 1 cup cold brew coffee
• ~1 ½ - 2 tablespoon toasted coconut syrup
• 3 tablespoon coconut milk (do not use cold, clumpy coconut milk or it will remain clumpy in your coffee. Heat it up in the microwave briefly to dissolve all the clumps)
• A full glass of ice

In a mixing cup, combine the coffee, syrup and coconut milk. Taste and adjust as needed, then pour it over ice. Enjoy!

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