Thai Iced Coffee

Thai Iced Coffee

Sweet enough to be a dessert, this iced coffee recipe can be stored for up to a week and enjoyed for days.

Southern Living JULY 2006

  • Yield: Makes about 7 cups


  • 1/2 pound dark roast ground coffee
  • 8 cups cold water
  • 1/2 teaspoon vanilla extract
  • 1 (14-oz.) can sweetened condensed milk


1. Stir together ground coffee and 8 cups cold water in a pitcher until well combined; let stand at room temperature 12 hours.

2. Pour coffee mixture through a large, fine wire-mesh strainer into a Dutch oven or other large container, discarding grounds. Clean strainer; place a coffee filter or double layer of cheesecloth in strainer, and pour coffee mixture through lined strainer into a pitcher. Add vanilla extract. (Cover and store in refrigerator up to 1 week, if desired.)

3. Stir together coffee mixture and sweetened condensed milk. Serve over ice.


Go to Full Version of

Thai Iced Coffee Recipe