Thai Iced Coffee
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
coffee
ground |
|
| 2 ⅔ | cups |
water
|
|
| 1 | x |
ice cubes
|
*
|
| 1 | x |
cardamom seeds
|
*
|
| ½ | cup |
evaporated milk
|
|
| 1 | x |
sugar
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
coffee
ground |
|
| 631 | ml |
water
|
|
| 1 | x |
ice cubes
|
*
|
| 1 | x |
cardamom seeds
|
*
|
| 118 | ml |
evaporated milk
|
|
| 1 | x |
sugar
to taste |
*
|
Directions
Using amounts specified, brew coffee in a drip-style coffee maker or percolator.
Fill four 10 to 12 ounce beverage glasses to the rim with ice cubes; then fill two thirds full with coffee.
Into each glass, stir about 2 tablespoons evaporated milk; add a dash of ground cardamom and sweeten to taste with sugar.
